On Making Your Own Pasta
A version of this post was originally sent to our email subscribers yesterday. To receive Sara Kate’s weekly email, sign up in the column to the left or click here. Something tasty will arrive in your inbox every Thursday.
It all started a bunch of years ago when I boldly ventured into a cook shop and laid out fifty bucks for a pasta machine having barely enough room in my apartment for storing winter socks in summer let alone a pasta machine year-round. I was bet ten more bucks that I’d never use it. Unlike most kitchen gadgets purchased on a whim, this one gets used so I won the bet.
A few years later, in culinary school, I got to play with a professional-sized one that would crank out 8.5-inch wide sheets of pasta with the turn of the wrist. Maxwell and I were making our own pasta at least once a week during that time because I was so jazzed. Then there was the summer time my friend Amy and I were riffing off Mario Batali‘s Goat Cheese Tortelloni with Dried Orange and Fennel Pollen just about every weekend when we’d cook for friends in a big old barn.
This is just to say that you can and should make your own pasta and you might even get as excited about it as I still get. Just this weekend Ursula and I made orecchiette together (see photo above) and that shape, along with many others, doesn’t even require a pasta machine. All you need is a strong arm.
Homemade pasta is a totally different creature from dried, or even fresh store-bought pasta.
To get you started on a egg-based pasta dough, which is pretty darn easy, check out Emma’s big pasta post.
Last Week’s Posted Email: Recipe: Raw Kale & Pig Cheek Salad, You Know You Want It