Well it’s unofficially summer, and I’m OFFICIALLY declaring 2018 the Summer of Pasta. I’m not talking about the dried stuff from the box, though that serves its purpose and I love it. I’m talking sheets of fresh pasta, cut into fettucine and tagliatelle, or extruded into fusilli and bucatini. Or rolled and stuffed with all kinds of delicious stuff (artichoke hearts, anyone?). Or hand-formed ravioli or tortellini. Rounding out my carb-filled pipe dreams, I also have a family trip to Puglia planned in early July, so I fully intend to take rustic Grandma-style eating to the next level.
I got the KitchenAid pasta attachment (the roller and cutter) a couple of years ago, but have used it only rarely and with a lot of trepidation. The thought of pulling it out of the storage space where it lives, using it and then cleaning it afterwards just always seemed more trouble than it was worth. Turns out, I was totally overthinking it- it’s very quick and easy to use, and, more importantly, super easy to clean. I can have fresh pasta rolled and cut in a matter of 20 minutes.
The other key component- and perhaps the more intimidating one- is, of course, the making of the dough. Having read through tons of recipes for various types of fresh pasta, I know that many call for a combination of tipo 00 flour (from Italy, and a little hard to source, though available online) and durum semolina flour. But I can also tell you from experience that I’ve made pasta from tipo 00 flour as well as from your average all-purpose flour- and the results are pretty comparable for an average Joe. Maybe the tipo 00 pasta is a little lighter in texture, but give me all-purpose flour pasta any day and I’d be a happy camper. You’ll need the semolina flour either way, but you can get it at a well-stocked grocery store.
If mixing flour and water, and a varying number of eggs or egg yolks, depending on the type of pasta you’re making, sounds scary to you, I urge you to face your fears! It could really not be easier, takes about 5 minutes to come together from shaggy lumps into a cohesive ball of dough, and an additional 5 minutes to knead. When it’s smooth and elastic, you’re done. Put it in the fridge until you’re ready for it to become pasta.
The best way to serve up your fresh pasta in the summertime, especially for guests, is with seafood, in my opinion. What is fresher, brighter or more seasonal than a platter of fresh pasta strands covered in squid rings and shrimp and served with a bright sauvignon blanc? Very few things, I’d argue- very few things.
Ingredients
- 1 1/2 cups all-purpose flour, plus more as needed
- 2 large eggs
- 1 teaspoon vegetable oil
- 2 tablespoons olive oil
- Salt
- 7 oz. squid, cut in thin slices
- 4 oz. small shrimp, sliced lengthwise in half
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove
- Pinch red chili pepper flakes
- 1/2 cup dry white wine
- 2 tablespoons chopped flat-leaf parsley
- Salt
Instructions
- First make the pasta. Pour the flour into a mixing bowl and shape it into a mound. Use your hand to hollow out the center of the mound to form a crater. Break the eggs into the crater, add a pinch of salt, the vegetable oil and olive oil. Beat the egg mixture lightly wit ha fork, as if making scrambled eggs. When the eggs begin to look homogeneous, use the fork to pull a little of the flour into the eggs, gradually adding more flour just until the eggs are no longer runny. Push aside about 3 tablespoons of flour, then use your hands to work the rest of the flour into the eggs until the dough is smooth. When you think you have achieved the right texture, wash and dry your hands. Press your finger into the center of the ball dough. If the dough does not stick to your finger as you pull it out, you do not need to add more flour. If the dough is still sticky, knead in flour in small increments (heaping tablespoons) until the dough passes the test.
- Use a towel or pastry scraper to remove any loose flour or crumbs from your work surface- it should be clean when you knead the dough. Press the ball of dough forward with the palm of your hand, then fold the dough over on itself, then give the dough a half turn. Repeat, pressing forward with your palm, folding in half and turning, always in the same direction. When the dough is smooth and slightly "leathery" (anywhere from 5 to 10 minutes), it is ready to be rolled out, or it can be refrigerated until you're ready to use it.
- When you're ready to roll out the pasta, cut it into four pieces and feed each into your pasta machine (I would get it pretty thin- maybe a 5 or 6 on the KitchenAid attachment). Cut the sheets using the fettuccine cutter, roll them in flour and set them aside to rest under a cloth for 30 minutes.
- Now combine the squid, shrimp, olive oil and garlic in a pan. Cook over low heat for about 15 minutes, then add the chili pepper. Pour in the wine and stir well.
- Separately, cook the pasta in lightly salted boiling water and drain when al dente, about 2-3 minutes. Add the pasta to the squid and shrimp and toss. Add the parsley. Serve hot.
Notes
From La Cucina
