Making fresh pasta at home is something the modern cook doesn’t do nearly enough. I’ll confess that I am a culprit of it myself, even though I adore making fresh pasta!
Once you get the hang of it, making a batch of fresh pasta takes less than 45 minutes – not such a long time for the wonderful results it yields.
This recipe is my basic pasta dough. I will make it with either all-purpose flour or with the famous Italian Doppio Zero 00 flour. The two digits, “00”, indicate that the flour has been milled to a very fine grade. This makes working with “00” flour a little tricky. It’ll make a dough that’s a bit stiffer and harder to knead for the novice cook. But it’ll give you a more dense and chewy pasta.
Of course, you can roll pasta by hand, but I find that using a pasta machine makes the job easier and quicker – and therefore, I’m more likely to tackle making a batch.
So dust off your pasta machine and get rolling! You’ll be so delighted you did…
Recipe: Fresh pappardelle with tomato sofrito and Manchego shavings
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.
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Such a great recipe-gorgeous photos, too!
Thank you Kayle!
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