Making my own fresh pasta recently became very important to me because I convinced myself that I am very authentic and have a duty to uphold the traditions of my Italian heritage. That concept doesn't really represent my upbringing, which was full of homemade sauce at Christmas time or whenever I visited my grandma, but not too much fresh pasta. But whatever!I convinced myself that it was important to get back to roots, and thenceforth labored to get really good at making fresh pasta.
I have an idea in my mind for some unknown reason that it is very important to be relaxed while making pasta. I'm unfortunately often too anxious while making the dough, and I am convinced that I can feel the tension in each bite of pasta after it's cooked. But the recipe is sound on a good day. The pasta pictured here was made on a good day! No stressin' allowed in my kitchen, ya herd!!?
I like to pair this egg dough with basically any sauce. Sometimes I don't even make sauce. I just throw some roasted veggies and butter into it and toss it all around. It's great mixed with pea puree and blistered tomatoes. One of my favorite things to do with it is to mix in an egg and some pancetta for a classic Carbonara (there's nothing better). My cousins usually just eat pasta with butter and nothing else, but I usually need some kind of tomato involved for me to feel like the dish is complete. I'll be sure to post some variations soon!
Butter Count: 0 Tbsp, until sauced
9-10 egg yolks
1 lb bread flour
1. Pour the flour onto a clean work surface and create a well in the center. Crack the eggs and egg yolks into the well and whisk them with a fork until smooth. Incorporate the eggs into the flour with your fingers, and then knead until smooth and elastic.
2. Wrap the dough in cling wrap and refrigerate at least one hour.
3. Shape the pasta as desired (tutorials to come).
4. Everyone knows how to cook pasta, right?