My Brother's/Great Grandma's Fresh Pasta Recipe
A recently uncovered video of my grandma and great grandma making fresh pasta has given my brother a few tips and tricks to incorporate into his own fresh pasta recipe, and I'm here to share them.
Ingredients
- 8 oz semolina flour
- 8 oz double zero flour
- 1 egg yolk
- water
Instructions
- If using a stand mixer fitting with the paddle attachment, combine flours and egg yolk in the mixer. Begin mixing on a slow speed, adding small amounts of water as you go until the mixture comes together into a ball. Knead on medium for 5 minutes
- If kneading by hand, mix flours and dump out onto the countertop. Make a well in the center of the flour pile where you'll whisk together the egg yolk and 1/4 cup water. Begin incorporating flour into the egg/water mixture, adding more water as needed as you go. Knead the dough by hand on the countertop for 5-10 minutes.
- Check that the dough is sufficiently kneaded by cutting the dough in half. You should see many small air pockets inside the dough. If you don't see these, continue kneading.
- Wrap the dough in plastic wrap or cover and set aside to rest for at least 30 minutes. The dough can also be made in advance and at this point can be wrapped and left in the fridge for 1-2 days.
- Roll out your pasta, either using a shape extruder, a pasta roller for long noodles or ravioli, or by hand using the cavatelli method. Whichever method you choose, use the leftover scraps of dough to easily make cavatelli.
- Cook pasta in salted rapidly boiling water until the pasta begins to float, 3-4 minutes.