Homemade Pasta Dough

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By Shane Sullivan, Resident since 2017

Two summers ago my family and I traveled to northern Italy to visit my wife’s extended family. It was a superb trip, and one that left a lasting mark on me for so many reasons. This pasta recipe is one that I’ve honed over many pasta nights at our home. Toss in some pesto, or with a side of lemon chicken for a clean, Spring meal.

Ingredients:

• 3 egg yolks (plus one extra egg yolk if dough is too dry)

• 3 full eggs

• 280 grams 00 flour

• pinch of salt

Directions: Put all ingredients in a food processor until it forms a silky ball of dough. Sprinkle a wood surface with 00 flour. Knead dough flat. Fold it in half. Turn 90 degrees and knead. Continue w/ knead, fold, turn series until dough is firm. Shape dough into a ball.

Fresh fettucini is a fun way to try something new!

Wrap tightly in plastic wrap for a minimum of 30 minutes. Dough is ready to be hand rolled or put through a pasta roller, it is okay to store in refrigerator for up to a day. From here you can use it for ravioli, fettucini, bowtie, or any other noodle.

To cook: Once you have desired pasta cut, bring a pot of salted water to a boil (water should be close to ocean water salty) Toss in a handful (don’t crowd the pot) of pasta at a time. Boil for about 2 minutes or until desired tenderness.