I eat pasta at least twice a week and although I’ve considered making it before, the task has always felt a bit daunting. It wasn’t until the other week when I began watching Samin Nosrat’s “Salt Fat Acid Heat” on Netflix that I was inspired to give it a go. In the first episode, “Fat”, Samin travels to Italy and learns to make traditional egg pasta with a local woman. With a mere three ingredients that I already had in the kitchen I cleaned off a counter, made an egg and flour volcano and brought out the rolling pin. Half an hour and a workout later and I had made my own fettucine! Yes, it looked a bit thick to be fettucine and I may have overcooked it due to my shock at a 3 minute cook time, but I had done it!
By the time I went to sleep that night I had plans to try different flavors and colors and the next day started with a pasta shopping trip. Parsley, beets, turmeric and paprika flavored and colored the next four pasta dishes and I’m aspiring to try blue pasta using a butterfly pea flower tea.
Give it a go and enjoy tasty pasta, and let me know if you come up with more colors or more ideas!
- 2.5 cups flour (keep the flour close, you’ll need lots of it)
- 3 whole eggs
- 1 egg yolk
- a bit of warm water
Make a mound of flour on the counter, then carve out the middle and drop the three whole eggs and the egg yolk in*. Using a fork, slowly stir the egg and carve away at the flour mountain. ~As the conglomerate forms I tend to give up here, dispose of the fork and get my hands dirty.~ Knead the dough until it forms a nice tight ball. Let it sit for half an hour.
Roll it out (with plenty of flour around) until you can see light through it, then fold it from the top down, rolling it into about 4 inch wide folds. Now its easy to cut the noodles and boom! FRESH PASTA!
*For liquid based-color, combine egg yolks and ingredient before putting in mound (parsley, beets, etc and be sure to strain)
*For powder based-color, combine flour and ingredient before adding any egg (turmeric, paprika, etc)