![]() Feed through the pasta maker on the widest setting. Keep the others wrapped in plastic until ready to use. Once the pasta has rested, unwrap the plastic and cut into six equal portions.Wrap the dough ball in plastic and let set for 30-40 minutes.Try not to add in any additional flour, but if the dough is too sticky, add a teaspoon at a time until it is no longer tacky. Knead for 10-15 minutes or until the dough is no longer sticky and is smooth and elastic. Once all the flour is added in, remove from the bowl and knead on a flat, dry surface. Use your hands to work the remainder of the flour into the dough. Keep stirring and adding flour until the dough can be worked with your hands. Using a wooden spoon, slowly stir the eggs while slowly incorporating the flour. Add this to the center of the flour well. In another bowl, whisk together the eggs, egg yolks, lemon zest and lemon juice. To make the pasta, start by adding the flour and the salt to a large shallow bowl and whisk together.Simple, flavorful and my idea of the perfect pasta. It’s all tossed together and then garnished with a handful of flat-leaf parsley. Once the pasta is cut into strands it’s quickly cooked in a vat of boiling, salted water, and then tossed in a quick, spicy garlic lemon sauce that’s thrown together with some onion, garlic, white wine, red pepper flakes, and of course, plenty of lemon. Here, loads of lemon zest is added into the flour and bit of lemon juice is mixed in with the eggs and egg yolks, aiding in a zippy pasta that needs only a light and delicate sauce to compliment it. While flour and eggs are the only ingredients in my favorite pasta recipe, the combination is basically a blank canvas to add whatever flavors you feel like. Prior to coming to my senses and realizing that producing a cookbook this year was complete and utter madness, I managed to produce a few recipes for review, and this lemony angel hair was numero uno. When a cookbook opportunity presented itself a few months before I had Teddy, I naively thought I’d be able to take it on, along with taking care of an infant. Typically when making pasta from scratch, I’ll go with a fettuccine or ravioli, although if I’m being transparent, I haven’t even attempted to make homemade pasta in quite some time, regardless, when I do, it’s one of the aforementioned. Not everyone shares that opinion, but for me, there’s nothing quite like the silky texture and taste of a homemade batch of pasta. When most people speak of pasta, of course, what they’re usually referring to is the dried variety you find gracing grocery store isles and chain Italian restaurants, but the good stuff, the really good stuff, it doesn’t come in a box.įresh pasta, in my opinion, is far superior to anything dried. In the past I’ve tried to give it up for lent or some sort of carb-free or white flour-free diet, but it’s never been even close to a success, and it’s not something I intend to attempt ever again. I’ve made it no secret that pasta is the one food I could never live without.
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