My pasta recipe is very straightforward in that it has 2 ingredients, flour, and eggs. I don’t normally add salt or olive oil because I want neutral flavors. It’s your sauce that should be the showcase. Granted, there are various dishes that you may want to have flavored noodles but this is a good recipe to get you started.
This recipe is great for linguine, spaghetti, and fettuccine. I have made it several times and have fed 3 people with it but it can easily be made for a family of 4…We over ate that night by the way…I mean, it’s pasta for cryin’ out loud. And fresh at that!
This recipe would work great for bowtie as well. If you wanted to make ravioli or other filled pasta, you may need to increase the amount a little. Definitely play around with it and see what works for you. Once you have the basics down, you’ll be able to create a lot of dishes and you can experiment with flavors like squid ink. Well, maybe not squid ink. I have to admit, I’ve made that a few times it is definitely NOT my favorite. You could definitely make a spinach or tomato-based pasta. Be on the lookout for that recipe, I’ll have to give it a shot. Test it out. Let me know what you think about this recipe.
| Prep Time | 15 minutes |
| Passive Time | 30 minutes |
| Servings |
- 3 cups All Purpose Flour
- 4 large eggs
Ingredients
| |
- Place the flour on a clean, flat surface.
- Make a large well in the middle of the flour with your hand.
- Crack the eggs and place them in the flour well.
- Use a fork to mix together the eggs while taking in some of the flour and mixing it in. (Be careful not to break the flour wall otherwise the egg will run outside of the flour).
- Once you have incorporated enough flour into the egg, it will become pasty. At this point you can use your hands to finish mixing the dough.
- Knead the dough until the flour is a nice and smooth. If you poke the dough, it should spring back.
- Wrap the dough with plastic wrap and let it sit for a minimum of 30 minutes. (You can leave it in the refrigerator overnight too).
- Roll out the dough either by hand or if you have a pasta machine, start sheeting it out. In order to strengthen the gluten, roll out the dough once, fold it in thirds, roll it out again, fold it in thirds, roll it out again, fold it in thirds, and continue rolling it out to your desired thickness.
- Once you achieve your desired thickness, begin cutting or shaping your pasta.
If you don't want to get your hands dirty or use the manual method for mixing your dough, you can place your ingredients in a stand mixer and use the dough hook attachment. I like to use my hands because I like to feel the pasta and make sure it's the right consistency. Do whatever you feel most comfortable with.
When I worked at the fine dining restaurant, we did a tartare that was amazing. The marinade was my chef’s version of a poké and a tartare rolled into one. Instead of the traditional fish, we used diced beef tenderloin. As part of the pantry repertoire, I was responsible for preparing the dressing and the beef.
I could put together a recipe for the skewered meat but there are countless items you can put with your kabobs. I opted for 2 different types of zucchini and a nice cremini mushroom. Oh, I also put whole garlic gloves on there. Top it all off with some naan and rice and you are good to go!
