Homemade Pasta
As a food blogger, I find myself in the kitchen a lot of the time, often making homemade pasta. It’s my space, where I go to work, to cook, to bake, to photograph. I spend time online there, searching Pinterest and other blogs for inspiration. Sometimes I watch television in there; I listen to my music. I sometimes dance, sometimes sing, sometimes decorate elaborate cakes, sometimes eat standing over the sink.
It’s MY space.
However, even though I find myself communicating throughout the day with other bloggers and friends via Skype, Twitter, and Facebook, it’s really a solitary experience. Sharing it even feels like a challenge much of the time, and I forget how it feels to allow others into my space. To cook together, to eat together.
And then there are those days, those sunlit lazy Saturdays that sneak up on me, and I find myself with a clean kitchen, ready to be dirtied. There is nothing that creates more desire to cook than a clean kitchen! Despite my secret wish to not mess up those sparkling counters and empty sink, something in me wants to share, to create.
I have always been a big traveler, in fact, I used to sneak off to Europe (especially Italy) nearly every year before I had my son, Seven. Me? I’m the avid planner. I make sure no monument or museum goes unseen, no restaurant with a great review goes without a meal.
Making pasta from scratch is something I have done a handful of times. I have a countertop pasta roller that I’ve used to create pounds of ravioli and lasagna noodles; I have a pasta extruder that I’ve used to make spaghetti, linguini, and even rotini pasta. But this particular sunny weekend, I set out to make wide ribbon noodles.
There is something soothing and real about making pasta from scratch. The warm dough coming together in your hands as you knead, the smell of the flour.
There are moments worth sharing, places for being together. My kitchen is one of those places. Is yours?
Homemade Ribbon Pasta
Ingredients
- 4 cups All Purpose or Semolina Flour
- 2 tsp Extra Virgin Olive Oil
- 6 large eggs
- 2/3 tsp Salt
Instructions
- Add flour and salt to mixer, whisk quickly to combine. Add eggs and oil to center of flour and mix with dough hook until well combined. You may need to add a little water or flour to get a nice workable consistency, so have some readily available as you work.
- Allow the dough to rest for 30 minutes before rolling it into your desired thickness and shape. Dry, or use immediately.
