Fresh Pasta!

by Sheridan Kelley Adams

I think Allen put it best. When I made this for dinner, he said “Before this, you couldn’t have convinced me that fresh pasta made a difference. But this is really good!” And surprisingly enough, it was also easy. Perhaps too easy.

Giada does it right. I’m just keeping this recipe here for posterity.

  • 2 cups cake flour
  • 1 cup all purpose flour
  • 4 egg yolks
  • pinch kosher salt
  • 1/4 cup olive oil

Put the flours, the egg yolks, and the salt in a food processor and pulse to combine. With the machine running, drizzle in the oil. Then do the same with 1/2 cup or so of water. Essentially you want to add the water slowly until the dough forms a ball in the food processor. It’s okay to add more water if the dough isn’t coming together. If the dough looks too dry, it needs more water. Add it a bit at a time.

Pull the dough out and place it on a lightly floured surface. Knead it for 5 minutes or so. Place it in a covered bowl and put it in the refrigerator for at least 30 minutes.

When you’re ready to make the pasta, cut the dough into quarters and shape them into long flat pieces before running them through the pasta roller.