Pasta pasta pasta!

I've been having so much fun making pasta! Yesterday I went to the grocery store, and perused the pasta aisle. I didn't pick up any dried pasta, because I knew I could make a more delicious product in my very own kitchen.


I've written articles about my pasta creations, and I can't stress just how easy it really is, as long as you start with the correct flour to egg ratio. Italians are on the metric system, so it seems natural to me to think of the ratio in grams. 100 grams of flour to one egg equals one serving of pasta. So, if you are making pasta for four, simply bump up your flour for 400 grams, and four eggs. You place your flour on a working surface, like a board, make a well in the center, and crack the eggs into the well. Scramble the eggs, incorporating flour from the walls of the well, until you have something you can work with your hands. Then you just knead, knead, knead until you have a smooth ball of dough. Wrap the dough in cling film, place in the fridge for 20 minutes, and your dough is ready!

You will need a pasta machine of course. Please don't get those plastic atrocities. Invest in a lovely metal, hand-crank pasta machine. Mine is made by Marcato Atlas, and I love it.
Hello my lovely!

Once you have your pasta cranked into thin sheets, you can make whatever shape you want. I decided to make farfalle (bowties) above, and I served it with a delicious pesto sauce.

My next classes are pasta heavy, so I cannot wait to teach my happy, hungry students how fun and rewarding it is to make your own pasta!