Our first recipe comes from Chris- his recipe for homemade pasta. Homemade pasta is worlds better than the dry stuff you get from the store, but there’s a reason why we reach for dry pasta for a quick dinner- fresh pasta is definitely not a quick project! We ended up making a big batch that we split in two so we could try two different sauces- one pot with our ramp pesto and one with our house marinara. Can’t wait to try it again this week with our new Alfredo sauce!
P.S. If you try any of our recipes please tag us on instagram #EDBSBakeClub – we’d love to see what you make!
1 cup caputo 00 flour
1 cup semolina
1 tsp salt
1 Tbsp olive oil
Yield: This is a good amount of dough for two people to have as the main part of a meal and still have a bit of leftovers. If pasta will be a side dish you’ll be able to feed around four people.
To make the dough you want to mix all of the above ingredients and knead, either by hand or with the hook attachment on a stand mixer, until you have a smooth and supple ball.
To test to see if you’ve worked the dough long enough press your finger into the ball and if it pushes back out over a few seconds you’re good to go. If the indentation remains, keep on kneading. I normally check after five minutes in a mixer or eight by hand.
Once kneaded, cover with plastic and let the dough rest for at least 30 minutes. If you do this early in the day the dough can be placed in your fridge.
Once rested, it’s time to roll out your dough. You can do this by hand with a rolling pin, with a hand cranked pasta roller, or with an electric roller.
Once rolled out into sheets you can have fun with how to cut your pasta.
We love thick hand-cut tagliatelle but for pesto a thinner cut like spaghetti or linguine would also be great!