“Pasta work requires attention, focus and patience. A delicate touch can make a hard dough perfectly supple and pliable… I knead this morning’s dough onto the table, folding it into itself. Long ribbons of the golden dough billow from the machine as its gears creak with years of use. For just a moment I allow my mind to wander back to my time spent studying in Italy. During my adventures I found that fresh pasta is ubiquitous, a staple on almost every table. Traveling throughout the country one can find pasta of every shape and size, paired with its very own regional sauce and ingredients. This is what I love most about pasta, the diversity within this one dish is endless. From your basic dough recipe to the way that dough is worked gently and molded into shape, to the sauce it carries and the cheese you finish it with, no two pastas are exactly the same. From the most simple to the much more elaborate and avant garde, a bowl of pasta (and you must always eat pasta from a bowl) will always hit the spot as the ultimate comfort food.” -Natalie Goble, The Art of Fresh Pasta
Lowell’s Pasta Dough:
6 egg yolks
250g ‘00’ flour
50g semolina flour
1 T olive oil
1 t salt
Combine egg yolks, olive oil and salt in a bowl. In another bowl, whisk flours together.
On a clean surface, pile your flour mixture and use your hand to create a “well” in the middle for your egg mixture to sit in.
Pour the egg mixture into your well and, using either your hands or a fork, slowly start to mix in some of the flour, little by little, until it forms a dough. Add water as needed.
Knead the dough on a floured surface until every thing is well incorporated and the dough looks smooth. Cover in plastic wrap and allow to rest in the refrigerator for at least 30 minutes before rolling out. Roll out and cut into the pasta shape of your choice.
If you’d prefer, you can use a stand mixer. Add the flour mixture in your mixing bowl. Combine egg yolks, olive oil, and salt in a separate bowl and whisk together. Add egg mixture to the flour in the stand mixer. Using the dough hook attachment, let it mix until the dough comes together into a ball. Add water as needed.