All of the best food words come from Julia. I think of her every time I grab for a bottle of wine or get my hands all up in a pretty plated dish. She talks me through my most favorite moments in the kitchen, and she talks me through my least… but the words I find myself repeating most are, “…nothing is too much trouble if it turns out the way it should.”
One of the most memorable meals we’ve ever had was made so in part by handmade pasta so perfect it needed nothing more than a bit of butter to blow our minds. We’ve talked about that meal at least once a week since, and we’ve dreamed about perfecting our own technique.
Handmade pasta is like handmade bread… it simply can’t be beat. The undertaking can feel daunting, and I’m not going to say it’s easy (anything that involves kneading probably shouldn’t be called easy) but it’s nowhere near the complicated process you’d think. And the reward is beyond compare…
1 1/2 cups all-purpose flour
1 1/2 cups semolina flour
1 // Measure all-purpose flour, semolina flour, and pinch of salt. Combine in a loose pile on a counter or cutting board. (We’re a little spoiled, so we were lucky enough to use this incredible new pasta board, given us by one of our very favorite shops — in Frederick or anywhere — Relish Decor.)
2 // Create a well in the flour with your hands.
3 // Crack eggs, one at a time, into the well.
5 // Form the dough into a ball and knead for 10 to 15 minutes. The dough should be tacky but not sticky. If your dough is too dry, add a little water, or just wet your hands. If it’s too sticky, add a little semolina flour.
For the next step: forming and cutting your pasta by hand (no fancy tools necessary) click here.