What could be more Italian than fresh pasta? While the thought of preparing Italy’s staple dish from scratch might seem intimidating, it’s easier than you think and only requires a few ingredients you likely already have in your kitchen.
Chef Dana Reinhardt, former owner of the much-acclaimed CRU restaurant and current executive chef for Windset Farms, has made her fair share of pasta and says there’s no reason not to give it a try.
“It’s a lot easier and lot more forgiving than people realize,” she says. “Once you try it, you’ll be hooked.”
Fresh pasta is ideal for lighter sauces that won’t compete with the noodles for your attention, Reinhardt notes. After all, the pasta is the star of the show.
Recipe: Fresh pasta (makes 800 grams, or 6 portions)
Ingredients:
• 500g Type 00 pasta flour
• 4 large whole eggs
• 5 egg yolks
• 1 tsp kosher salt
• 2 tsp extra virgin olive oil
Equipment:
• Pasta machine
• Cookie sheet
• Rolling pin
• Mixer (optional)
Directions:
1. Place the flour in the bowl of a mixer fitted with a dough hook. In a small bowl whisk together the egg yolks, eggs, olive oil and salt. Add the mixture to the flour and mix on low speed until a firm dough forms (about 8 minutes). The dough should become smooth.
2. Alternately, place the flour on a wooden or marble surface and make a well in the centre. Add the egg mixture. With a fork slowly incorporate the flour into the egg mixture until a shaggy dough forms.
3. Knead the dough for about 10 minutes until a smooth dough forms.
4. If the dough seems too dry add another egg and knead until smooth.
5. Divide the dough in half and wrap tightly in plastic wrap. Let the dough rest in the fridge for 30 minutes or up to 2 hours.
6. When you are ready to roll your pasta, remove it from the fridge. Divide the dough in half again and rewrap the half you are not rolling in plastic wrap. With a rolling pin and a little flour, roll out the dough until it is about ½ inch thick.
7. Put the dough through the pasta machine at the thickest setting. Fold the sheet into three each time and then turn it a quarter turn and put it through the pasta machine again. Repeat this about 8 more times through the thickest setting. The pasta should feel elastic and silky.
8. Dust either side of your sheet of pasta with flour. Then reduce the setting on the pasta machine by one and roll the pasta through. Repeat this until you have the desired thickness, (No. 4 or 5 on a smaller machine).
9. Dust two large baking sheets with flour. Cut or shape your pasta and place on the baking sheets. Sprinkle with more flour.
10. Cut pasta can be left out at room temperature for about 24 hours. Store in a brown paper bag at room temperature in a dry place until ready to use.
11. When ready for use, boil for 2-4 minutes.
• Learn to cook Italian at an authentic Italian farm. Join chef Dana Reinhardt for a week-long stay at a stunning 125-acre olive farm in the village of Tuscania. Visit Sol-Kitchen.net for more info.
