Have you ever made pasta at home? It’s really very simple and exceptionally rewarding. “Monk” has been bugging me to make fresh pasta for quite a while; like I have nothing better to do, than do what my wife asks? Yowza!?
Making fresh pasta on Sunday night was effortless, entertaining and “mucho” delicious; even “Monk and Jazzy” “got in the mix.” The following is my basic pasta recipe, which works beautifully all the time. For certain pasta situations, I like to add/use semolina flour, 00 flour from Italy, salt, saffron, etc, but this basic recipe works great for all kinds of pasta from ravioli to pappardelle to garganelli.
Basic Egg Pasta Recipe
4C AP Flour
5ea Eggs (free range)
1/2 tsp Extra Virgin Olive Oil
To make the pasta dough, take 3.5C of flour and make a well on your counter. Save the other 1/2C of flour for extra bench flour. Crack your eggs into the well and add the olive oil into “the well as well.” With a fork, beat the eggs and slowly start to incorporate flour from the sides of the well. When a ball of still tacky dough forms, put it aside for “a hot second,” scoop up the remaining flour and bits of dough off the counter, sift it through a strainer and use the flour as bench flour. I like to get rid of the dough bits at this point, so that the bits are not kneaded back into the pasta dough, resulting in a smoother pasta. Knead the dough with the palm of your hand, building the strands of gluten, while incorporating bench flour for the next 7 minutes and then cover the dough with cling film, let rest at room temperature for 45 minutes and you’re GTG (good to go).
Along with a simple roquette salad with olive oil and lemon juice, artisanal ciabatta with olive oil and good balsamic vinegar, we had two courses of pasta. The first course was herb laminated pasta rags along with a little bucatini that I was playing around with, served with a little sauce of garlic, shallot, grape tomato, parsley, butter, olive oil and Parmigiano-Reggiano. So simple, but so tasty; great textures of pasta and it was easily “Monk’s” favorite dish of the night. The second course was my take on tagliatelle carbonara; a “light” sauce of double smoked bacon, garlic, shallot, scallions, Parmigiano-Reggiano and Pecorino Romano. In the middle of the pasta, a slow cooked 63 degree egg, which we broke and tossed into the hot pasta, to form a rich, egg-y, creamy, cheese-y sauce. Outstanding.
Go make some pasta at home. It’s easy, it’s fun and “it’ll pay huge dividends” if you make it for a significant other. If you want more info on making fresh pasta, you might be interested in an upcoming Yowza!culinary and concepts cooking class. I will be teaching a pasta class at Well Seasoned on Friday April 13, so this might be right up your alley. On the menu, Yukon Gold Potato Gnocchi, Spaghetti alla “Puntanesca” and Pappardelle al Funghi. Wicked tasty, I guarantee it. Here’s the link.