We love pasta and this year I wanted to conquer making it from scratch. So I did, three times already and it’s getting easier every time. PFMan surprised me with a Kitchen Aid mixer with pasta making attachments for Christmas, so cool! So I was off to find a recipe. The first one I used was fine, but then I looked through our Top Chef cook book and found another recipe by Fabio and switched. I mean, “it’s Fabio, from Italy”, how could I go wrong, lol. He didn’t steer me wrong. Using more eggs and the same technique. First making the pile of flour, then making the hole in the center, adding the water, olive oil, salt and eggs, then beginning to combine slowly working out from the center. My mini volcano erupted through the sides the first two times I did this. I had mastered keeping it together on the third try. Fabio’s recipe, calling for more eggs, was richer and deeper in color, we could taste the difference.
Here’s how it’s made:
1. Make mound of 5 1/2 cups all-purpose flour, make well in center.
2. Add 2 tbls olive oil, 2 tbls water, pinch salt, 8 egg yolks whisked with 2 whole eggs, to the well.
3. With a fork begin to slowly work the flour into the mixture, be careful to keep the outside wall supported with your other hand so you don’t have a premature eruption.
4. As dough forms use your hands to knead in all the flour forming a smooth ball. (I’ve had issues getting it smooth, but after it rests in fridge it’s fine)
5. Cover dough and let rest in fridge for an hour.
6. Split into four pieces, working one piece at at time (keeping others covered with damp cloth), roll out until 1/2 thick and easily passable through pasta maker.
Most importantly though, HAVE FUN! There’s nothing like fresh made pasta!