ALLORA (Ode to Aziz Ansari and Master of None) for visualizing and communicating the beauty of making fresh pasta. It’s not just about the amazing taste of Fresh Pasta, it is the entire process. There is something magical and intriguing about creating this from scratch. Like so many people, I once thought that pasta was a very hard thing to make. I find the process not only easy but also relaxing. It puts you in a headspace of being focused on the technique and so appreciative of the ingredients.
Marc Vetri Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi and Risotto is my go-to book for inspiration and also well explain technique on making fresh pasta.
Recipe adapted from Marc Vetri.
MAKES ABOUT 1 Pound or 4 Servings
- 1 cup plus 2 tablespoons Tipo 00 flour or 1 1/4 cups plus 2 tablespoons APF
- 7 tablespoons durum flour
- 9 egg yolks
- 1 tablespoon extra virgin olive oil
- 3 tablespoons water
- KitchenAid mixer, optional
- paddle attachment
- plastic wrap
- rolling pin or pasta roller attachment
- knife or pasta cutter attachment
- Combine both flours on a work surface and make a well in the center. Add in your egg yolks, oil, and water and mix just until the dough comes together 2 to 3 minutes. (This process can also be done with a Mixer and using the paddle attachment).
- Turn the dough out onto a lightly floured work surface and knead it until it feels silky and smooth, about 5 minutes, kneading in a little Tipo 00 flour if necessary to keep the dough from sticking. You’ll know the dough is ready when you stretch it out, and it pulls back into place. Shape the dough into a ball, flatten it into a disk, and then wrap it together tightly with plastic wrap. Let it sit for 30 minutes.
- Divide the dough into 4 equal pieces. Let the pieces sit, covered, at room temperature for 10 minutes if chilled. Shape each piece into an oval wide enough to fit the width of your pasta roller.
- Take 1 piece of your dough and lightly flour both sides and put it through your pasta roller at the widest setting. Set the roller to the next setting, dust again lightly with flour and pass the dough through. Do this a couple more times until you get to a 1/8 inch (3mm) setting 2 or 3 on a standard Kitchenaid attachment. This setting is the perfect thickness for pasta like pappardelle, fettuccine, and tagliatelle. Once rolled out into a flat sheet, cut using a pasta cutter. If a cutter in not available, lightly dust sheet and fold in half once and fold that half once again. Using a sharp knife, cut your pasta into your desired width.
Pasta Dough can be refrigerated up to 3 days. You can also freeze the dough for up to 3 months.