Handmade Pasta Recipe + Join me LIVE for a demo

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Ciao Guys! I wanted to post our basic pasta recipe for you all today. While we are all at home, our La Fortezza chef, Philip Meeker and I are doing LIVE La Fortezza Cooking Classes on Instagram. It’s a great way for you to try your hand at pasta making while also giving you something to do. Grab your family and make some pasta together!

Making your own pasta is so worth it. This is a recipe that will appear in my upcoming cookbook, La Fortezza Cookbook, (Rizzoli NY) Fall 2021. I hope you will join us for our first class TODAY on Instagram at 2 PM EST for a demonstration on how to make your own handmade pasta.

Let me know how you like making pasta by hand.

Stay well. x

Handmade Pasta: Basic Egg Pasta Dough
For 4 Servings

You will need:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 3 eggs

Directions for the pasta:
Mix the flour and salt in a 2-quart mixing bowl. Add the eggs to the bowl and mix them in to the flour to form a dough. Knead the dough until it becomes smooth, about 5 to 10 minutes. Wrap in plastic wrap, and leave to rest in the fridge for 30 minutes to 4 hours before rolling out. Any longer and you risk the dough oxidizing and turning a dark color.

To prepare: 

*Use semolina flour for sprinkling or all-purpose flour for dusting*

To prepare your pasta via a machine:
Set the pasta machine rollers on their widest setting. Cut the pasta dough into quarters. Leave three of the pieces under plastic wrap to keep from drying out. Lightly dust the other piece with all-purpose flour and press it into a rectangle with almost the width of the rollers. You’ll want to maintain this width as you roll. Feed the dough through the machine, fold the dough in half crosswise. Repeat twice. Then without folding, feed the dough through the second widest setting. Repeat on the next thinnest, setting the rollers one notch thinner each time until you roll the dough through on the second to thinnest setting. Trim the two ends with a knife so that they are straight, and put on a lightly floured surface. Now your dough is ready to shape in to many types of pasta.

Note: You can also cut the pasta sheet into strips making Tagliatelle, by rolling the sheet loosely like a jelly roll into a 3 inch roll. Cut into ¼ inch strips, starting on the right side of the log, cut 6 cuts then toss the strips unfurling them into pasta nests, repeat until you have cut all rolls.

Hand cut: Dust a wooden board with 1 tbsp of flour.

Unwrap the dough and flatten it with a rolling pin. Roll out the dough into a thin pasta sheet, to less than 1/8 inch thickness. To cut the pasta sheets into tagliatelle, You can cut the pasta sheet into strips making Tagliatelle, by rolling the sheet loosely like a jelly roll into a 3 inch roll. Cut into ¼ inch strips, starting on the right side of the log, cut 6 cuts then toss the strips unfurling them into pasta nests.

To cook:
In salted water in a 5 quart pasta pot at a rolling boil add the pasta, cook until pasta rises to the top of the pot, pull one out to sample, it should have a bite or al dente. Serve with your favorite sauce or topping.

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