Fresh pasta takes practice to make well. This recipe aims to describe the process clearly, but ultimately, the only guarantor of success will be your own tactile experience. Mastering fresh pasta will teach you about the properties of gluten (the protein in wheat responsible for its elasticity), imparting an excellent dough sense that carries over to bread and pastry baking.
I always use a stainless-steel, hand-crank pasta roller device from Italy to make fresh pasta. Many Italian purists think the metal devices are rubbish, and that rolling out your dough on a wooden countertop with a wooden rolling pin is the only way to proceed, but I am neither Italian nor a purist. If you want to roll these out with a rolling pin, by all means try it is possible, but it takes work, patience, and space.
If you go to the trouble of making fresh pasta, you dont want a complex sauce to overwhelm it. These wide noodles are wonderful underneath braised chicken or beef stew. But I think I like them best on their own, just with cream. Since this is an extremely simple (which is different from easy) recipe, you ll get great results if the ingredients are of good quality. At Deep Springs we are lucky to have good farm fresh eggs to make the noodles and our astonishingly thick, aromatic farmhouse cream to sauce the noodles.
Its that simple: no cheese, no onion, no garlic, no parsleyâEUR¦ just cream, a little butter, salt, and pepper.
I always use a stainless-steel, hand-crank pasta roller device from Italy to make fresh pasta. Many Italian purists think the metal devices are rubbish, and that rolling out your dough on a wooden countertop with a wooden rolling pin is the only way to proceed, but I am neither Italian nor a purist. If you want to roll these out with a rolling pin, by all means try it is possible, but it takes work, patience, and space.
If you go to the trouble of making fresh pasta, you dont want a complex sauce to overwhelm it. These wide noodles are wonderful underneath braised chicken or beef stew. But I think I like them best on their own, just with cream. Since this is an extremely simple (which is different from easy) recipe, you ll get great results if the ingredients are of good quality. At Deep Springs we are lucky to have good farm fresh eggs to make the noodles and our astonishingly thick, aromatic farmhouse cream to sauce the noodles.
Its that simple: no cheese, no onion, no garlic, no parsleyâEUR¦ just cream, a little butter, salt, and pepper.
