FRESH PASTA

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Here we have provided a recipe to make your own pasta. Making fresh pasta for us is a must, the whole process of getting your hands doughy and coming out with a perfect result is addictive. Seeing flour and water turn into something completely of its own nature is nearly a religious experience. However, for most home cooks the equipment and knowledge necessary can feel overwhelming. If you want to give it a go, you’ll simply need a pasta roller with an attachment that cuts spaghetti and a rolling pin

(sometimes we use an empty wine

bottle). For home chefs up for

advanced technique, you can roll

your spaghetti like us using a

chitarra.

2 cups all purpose flour

1 cup fine durum semolina

10 egg yolks

2 tbsp olive oil

2 tbsp cold water

Mix your semolina and flour together with a whisk or with your hands to make sure it’s completely even. Next make a mound of the flour on the counter top and create a well in the centre. Add the eggs, water and oil into the well and begin mixing with your fingers. Once the mixture begins to come together it’s time to really get your hands in there. Mix the dough until the flour becomes hydrated and then you can start kneading. If the dough seems a little dry you can add a touch more water if needed. Begin to knead the dough (some people think this means folding it over on itself multiple times, this is not true). To knead properly you want to push the dough away from yourself, rolling it from your fingers all the way to the bottom of your palm. Repeat this process until the dough comes together into a uniform texture. Next wrap it up (the dough) and let it rest in the fridge for 30 min. While you wait you can begin to prepare the rest of the ingredients.

{One episode of Seinfeld later}


Next cut the dough into 4 even pieces. Cover the pieces you aren’t rolling with saran wrap or a damp towel to stop them from drying out. Roll the pasta into a piece thin enough to fit into the pasta roller on the largest setting. Pass it through the roller and fold it over on itself after it comes out. Repeat this several times, this process is called laminating. Once the dough is laminated you can begin to roll it out thinner. All pasta machines will differ in settings, but basically you want to pass the dough through each time just lowering the setting by one. Once you get to the thickness of a loonie you’re ready to cut. Break out the spaghetti attachment and pass the dough through, making sure you toss some semolina on it when it comes out to avoid the pasta sticking together. Fresh pasta will always take less time to cook, so just check your pasta by tasting a piece (should be cooked but with a slight bite to it - aka al dente). The texture you get with fresh pasta is truly what makes it worth the effort. Good luck chefs!