Friday, April 15, 2011
I've been making pasta a lot lately, partly because I'm writing a big book that requires everything to be homemade and partly because it just isn't that hard and it's head and shoulders above store bought, noticeably so. My favorite pasta I cut by hand, the pappardelle which I love to make with a rich duck sauce.
It's easy as I said. Pour 3 cups of semolina flour on a work surface and make a well in the middle, like a volcanic crater. Pour in 1 cup water, a teaspoon of salt and 1 or 2 tablespoons of olive oil. Using your index finger stir and incorporate the flour on the walls of the crater and once it is absorbed form the dough into a ball and knead for 8 minutes, then let rest 1 hour. Roll it out and use a pasta cutter roller or cut by hand. It's up to you. Lay the pasta on a table covered with a sheet, or in a 11 x 13 inch baking sheet sprinkled with flour so the pasta doesn't stick hopelessly together and let dry 4 hours to 2 days.
If you need more hand holding than that you'll find my detailed instructions here.
[photo: Clifford A. Wright