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March 27, 2018, 5:27 a.m.

If you've never made homemade pasta before, it's just like playing with Play-Doh. It's not difficult and you can almost make any shape you want. It can actually be really fun and almost therapeutic in its simplicity and repetitive motion.

Pasta gets complex in the millions of tiny ways you can alter the recipe to make a softer more flexible dough, a dough that freezes better, one that dries better, or a hardy tough one that can withstand being stuffed. Basic pasta dough is made with just one egg and one cup of good flour and enough water (1 teaspoon to 2 tablespoons) to bring it together to make a ball. Then you roll it out and cut it. That's it, that's all.

But you can get into the multiple variations with adding an extra yolk, no whites to the mix, or instead of just flour you could add very finely ground cornmeal to make a good hardy dough. As a general rule, cornmeal and yolks will give you a tougher dough that's great for making ravioli or other stuffed pasta. It won't break as easily and you can freeze it to give you longevity. A great rainy day activity with kids is making ravioli. Freeze them and they'll last for months. The ravioli, not the kids!

In just a few days we have an Italian Wine Pairing Dinner. It's Thursday, March 29th at 6pm. We've always made our pasta in house and this time will be no different. Join us that day for a 5 course meal paired with incredible wines.

Category: Recipes

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local, fresh