There’s nothing like fresh pasta and I don’t bother eating pasta unless it’s fresh. Only if I’m starving and there’s nothing left in the house do I resort to the dried kind.
- 250g strong flour
- 250 g semolina flour
- 3 large free-range eggs
- 8 egg yolks
Place the flours in a bowl, mix, then pour onto a clean surface. Make a well in the center; add the eggs and egg yolks. Break up the eggs and yolks with a fork, as you stir in the flour. Stir with the fork until you have a dough that you can work with. Knead it well until it is elastic and silky, and until the surface is clean. Wrap the dough in clingfilm. Place it in the fridge for 30 minutes.
Get out a pasta machine. Bring the dough out of the fridge and divide into 4 sections. Dust the four sections with flour. Flatten each one out with your palm and run each through the machine at the thickest setting. Fold each one in half and repeat several times till you get thinner sheets. To make it easier, remember to dust them before putting them in the pasta machine. Run each thin sheet through the spaghetti attachment (this is another metallic part you add to the machine to cut each sheet into spaghetti strips).
Cook the spaghetti in a large pot with boiling water. The thinner the spaghetti, the less time you need. For the thinnest spaghetti, you need only 2 minutes. For thicker spaghetti, 3 to 4 minutes. Always test by putting a strand between your teeth. It should be firm but not tough.
(Makes 4 servings)
Yes, fresh pasta is great, but there is a place for dried pasta, especially if it is of artisanal quality. Look for any of the many shapes produced by Rustichella d’abruzzo. The pasta is made using over 100 year old bronze dies. In the US, it can be found at Italian markets and places where “foodies” shop. I think you will be pleasantly surprised. Look for recipes that pair well with this.