Luciano

There’s an emotional quality to making homemade past for me. A mix of nostalgia and care that comes from preparing a meal for family or friends, made by hand. A simple process requiring three basic ingredients: flour, eggs and water combined with a fork and then kneaded by hand. This process, followed by the rolling and cutting of the pasta dough is rhythmic. The end result is this almost velvety pasta, that puts a smile on just about anyone’s face. I daydream and reminisce about my childhood where I spent my summers with my Nanna and sister making homemade pasta, gnocchi and biscotti regularly. The scent of the pasta even, as crazy as that may sound, transports me back to this time that I loved.

I don’t make homemade pasta as often as I should. When I do, I’m sure to have Luciano Pavarotti cranked up in the kitchen, glass of red wine in hand and an apron on ( I can get aggressive with the flour!) The process begins with my kids weaving in and out of the kitchen helping to roll and cut the pasta when they feel inspired but mostly their help comes in the form of eating it when prepared. I’m fine with it being a solitary event, it feels almost therapeutic (even more so than vacuuming!)

To make the pasta you will need some proper equipment, namely a metal pasta machine. Although, I have seen pasta making rolling pins, which look easy enough to use (check out Food52.com). I have my Nanna’s pasta maker, which is extra special and probably the real reason that I find the pasta making experience so emotional.

I’m not sure if there is any other meal that brings so much joy to me both in the preparing and eating, than homemade pasta. Buon appetito!

Homemade Pasta

Serves: Approximately 6 people, as a main dish

Ingredients:

3 1/2 cup all-purpose flour*, plus extra for kneading and rolling/cutting

5 large eggs

1 cup lukewarm water

*Note about flour. Many recipes will call for double zero (“00”) flour. Growing up, we only ever used all-purpose flour and I continue to use it today and it has resulted in a wonderfully textured pasta.

Directions:

1. In the centre of a large wooden board or counter, mound the flour.
2. Create a well in the centre of the flour.
3. Add the eggs and water a little bit at a time.
4. Using a fork, lightly beat the eggs with the water and gradually begin incorporating the flours starting with the inner round of flour and continuing outward until most of the flour is added, trying to keep the mound intact. This should get messy!
5. Once the flour, eggs and water are incorporated slightly, begin using your hands to knead the dough.
6. Lightly flour the board and knead the dough for 5-10 minutes until well combined and a bit sticky.
7. Wrap the dough in plastic wrap and let rest for 30 minutes at room temperature.

Rolling and Cutting the Pasta

1. Cut the dough into 4 equal pieces. Cover the unused pieces, so they don’t dry out (either with the plastic wrap or a damp kitchen towel).
2. Flatten the piece of dough into a small round.
3. Set the pasta machine roller to the widest setting.
4. Dust the pasta dough with a bit of flour, to prevent sticking.
5. Crank the hand while feeding the dough through the machine, using the other hand to gently catch the flattened pasta dough.
6. Fold the dough into thirds (creating a little envelope) and roll it through the machine. Repeat this process three times.
7. Set the pasta machine roller to the next widest setting and continue the process of folding the dough into thirds and passing through the machine. Repeat this process 3 times.
8. Then begin rolling out the dough, progressively working through the thinner settings of the pasta maker – without folding it into thirds.
9. Note: if at any time, the pasta becomes too long, cut it in half. If may also need a slight dusting of flour every once in a while but try to avoid adding too much flour.
10. Roll the pasta out on the thinest setting, gently feeding it through and catching it (not pulling it) out from the roller.
11. Attache the pasta cutting element to the machine. On my machine, I have to remove the crank from the roller to the pasta cutter setting.
12. Cut the pasta by gently pressing the rolled pasta dough through the machine while turning the crank – try to keep this a much of a continuous process while using the other hand to gently catch the cut pieces of pasta.
13. Allow the pasta to dry slightly by hanging the cut pasta over a chair or on a rack.
14. Repeat this with the other pieces of pasta dough.
15. Lightly dust a cookie sheet with flour. Mound the cut pasta onto the cookie sheet. You can freeze the pasta and then once frozen add to ziplock bags until ready to cook.

Cooking Instructions:

1. Bring a large pot of salted water to a boil.
2. Add the fresh or frozen pasta to the water gently, stirring frequently with a fork to loosen the pasta so that they don’t stick together.
3. Cook for 5 minutes
4. Drain the pasta a serve with your favourite tomato sauce.