Family Table: A Family Tradition of Fresh Pasta

A Family Tradition of Fresh Pasta

Savor the flavors of Italy at home

By Cristen Clark

Family dinner nights can be hard to come by in our house due to school activities and livestock responsibilities. If there’s time to enjoy a meal together, I like to make it special and comforting. Ever since my children were young, they’ve enjoyed eating fresh pasta. I used to believe that crafting fresh pasta was a magical feat achievable only by alchemists or skilled Italian nonnas. Little did I know that the art of making fresh pasta was relatively easy, as proven to me by a few kitchen lessons from my grandmother Madeline.

A cherished memory from my children’s younger years involved observing them alongside my grandmother as they rolled out fresh pasta sheets. I remember their little eyes lighting up when they saw how long the sheets could get. They would spin around the kitchen atop the flour-dusted floor with the pasta draped over their arms.

Pappardelle is a long, ribbon-like pasta originating from the northern part of Italy. The size varies since we cut it freestyle with a knife or pastry wheel. Pappardelle is commonly paired with rich sauces such as ragu, alfredo or carbonara, but it also works well with pesto, tomato sauce, or simply butter and herbs. I’ve known many home cooks to use pappardelle in their beef or pork stroganoff too.

Here are a few tips to make fresh pasta at home.

Choose your flour. Traditionally, Italian pasta is made with "00" flour, which is finely ground and has a higher gluten content. If you can't find "00" flour, allpurpose flour works well too. Semolina flour, made from durum wheat, is also commonly used. It gives the pasta a slightly yellow color and a more rustic texture.

Allow the dough to rest. After you've mixed the pasta dough, let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out and work with. Cover the dough with a damp cloth or plastic wrap to prevent it from drying out.

Roll out the dough thinly. Aim for a thin and even thickness, especially for delicate pasta like pappardelle or lasagna sheets. If you have a pasta machine, start on the thickest setting, then work your way down. For ravioli, roll the sheets thick enough to hold the filling but thin enough so it doesn’t end up doughy. I find the second-thinnest setting perfect.

Flour generously along the way. While rolling and cutting the pasta, make sure to always flour both sides of the dough. This prevents sticking and helps maintain the pasta's shape. If you're not cooking the pasta immediately, let it dry for 20-30 minutes on a lightly floured surface or drying rack. This will help the pasta hold its shape better when cooked.

Slow cooker pork ragu is a flavorful and tender Italian-inspired dish perfect for a hearty meal. Although it's possible to prepare this recipe entirely in a slow cooker, don’t overlook the importance of browning the pork and vegetables to elevate the sauce's flavor.

Pork Ragu Family Style

• 3 pounds boneless pork shoulder, trimmed of excess fat and cut into 6-8 large pieces

• 2 teaspoons seasoned salt

• 1 teaspoon ground black pepper

• 3 tablespoons vegetable oil

• 1 large yellow onion, diced

• 5 cloves garlic, minced

• 3 whole carrots, peeled and diced

• 3 stalks celery, diced

• 2 tablespoons tomato paste

• ½ cup red wine (or water)

• 1 can (28 ounces) crushed tomatoes

• 5 fresh thyme stalks and 4 sage leaves, bundled and tied with a cotton string

• 2 bay leaves

• Fresh pappardelle pasta (recipe to right)

• Parmesan cheese and parsley or basil, for garnish

Sprinkle pork shoulder pieces with salt and pepper. In a large skillet over medium-high heat, add vegetable oil and pork shoulder pieces. Cook pork pieces on each side until nicely browned. Remove pork from skillet, reduce heat and add onion, garlic, carrot, celery and tomato paste. Stir this mixture frequently until softened and browned. Add red wine or water to deglaze skillet and remove from heat.

To the slow cooker, add browned meat and sautéed vegetables. Add crushed tomatoes, fresh herb bundle and bay leaves. Cook on low for 9-10 hours until pork shreds easily. Shred pork and return to sauce. Serve on top of fresh pasta. Garnish with grated parmesan and finely chopped parsley or basil.

PAPPARDELLE PASTA

• 4 cups all-purpose flour

• 6 large eggs

• 2 teaspoons sea salt

• 2 tablespoons olive oil

Add all ingredients to a food processor and process for one minute. Remove shaggy dough mass from processor and shape into a ball. Wrap dough ball in plastic wrap and let rest at room temperature for 30 minutes. Dust two large baking sheets with flour and set aside.

Divide dough into eight pieces. Roll pieces out to desired thickness with a rolling pin or a pasta machine. Generously flour sheets of pasta, then roll and cut into desired noodle shapes. Loosen into pasta nests with plenty of flour to dry and cure for 20-30 minutes.

Cook the pappardelle noodles in a large pot of boiling salted water. Fresh pasta takes considerably less time to cook than dried, usually 1½-3 minutes, so watch it carefully.