While you might think of pasta as a quintessentially Italian dish, it actually came to Italy when the Arab invasions in the 8th century brought a pasta product to Sicily. This Italian city began producing pasta as a staple food, which quickly became a favorite the world over. Rich and poor, young and old, in dozens of countries all over the world count pasta as their favorite dish. Oxfam conducted a global survey, deeming pasta as the world’s most popular dish. Clearly, pasta is no longer just an Italian mealtime feature. While boxed pasta tastes delicious, and makes a wonderful pantry mainstay, homemade pasta truly brings a special flavor to the table. Simple to make, and made with just a few basic ingredients, homemade pasta will make any dish shine, and feels special even when adorned with just butter and parmesan. For a few more ideas spanning global cuisine, check out the flavor combinations below.

Serves 4-6

Total Time: 45 minutes

Special Equipment: Pasta machine

Ingredients:

  • 2 large eggs
  • 10 large egg yolks
  • 2 ½ cups pasta or unbleached flour
  • ¼ teaspoon kosher salt
  • ¼ cup semolina flour, plus more for dusting

Directions:

  1. In a small bowl, whisk together the whole eggs and the yolks.
  2. Put the pasta flour, salt, and semolina flour in a large mixing bowl, and make a well in the center. Pour the egg mix into the well, and use a fork to slowly pull flour into the eggs, and mix until it starts forming a dough.
  3. Knead the dough with your hands like you’re making bread, adding a bit more flour if it feels very sticky. Form it into a ball, and let the dough rest covered in a dish towel for at least 10 minutes.
  4. When the dough has rested, cut it into 10 pieces, dust them with a bit of semolina flour, and run each piece through the pasta machine first on the widest setting 3 times, then on each consecutive setting 2 or 3 more times until you have your desired thickness. Cut each pasta sheet into whatever shapes you like, or press them into ravioli.
  5. After you cut each sheet, toss the pasta with semolina flour to prevent the pieces from sticking.
  6. When ready to eat, bring a large pot of water to a roaring boil, add enough salt to replicate the salinity of the ocean (be generous, you’re seasoning your pasta!), and cook the pasta for 3-5 minutes, depending on the size of the noodle. It doesn’t take long to cook fresh pasta, so check the texture after 2 or 3 minutes, it could be done. Drain the pasta, and dress it with one of the ideas below.

Pasta Inspiration:

  • Truffle oil, black pepper, and parmesan
  • Soy sauce, butter, shrimp, and mushrooms
  • Ripe cherry tomatoes, olive oil, and basil
  • Crispy tofu, bell peppers, sesame oil, and scallions
  • Caramelized onions, mushrooms, and sage
  • Ground beef, crushed tomatoes, and olive oil
  • Crisped prosciutto, parmesan, and butter
  • Spring peas, asparagus, green herbs, pecorino Romano and olive oil

 

 

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About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com

1 Comment

  1. Never made my own pasta before. Great recipe. Thanks for sharing. Simon

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