http://www.sundaywithachanceofmeatballs.com is making Pici in Tuscany!
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Homemade Pasta Dough Ingredients:
4 Cups of flour (I like to use half semolina, half “Antimo Caputo 00”, but all-purpose will do just fine).
2 tablespoons olive oil (vegetable oil can be substituted)
1 tablespoon water
There are probably a thousand different ways to make pasta. As with pizza, they are all great, but some are better than others! If you make it fresh and cook it right it is hard to tell the difference between one recipe or the other. Any recipe you use will get better the more you do it because you will learn what you are “looking for”, as my grandmother used to say. The dough should end up soft but not sticky or wet. If the dough is too dry it will not roll out easily.
Homemade pasta dough can be used for many types of pasta and prepared in a countless number of dishes. This basic recipe can be made into cut pasta, such as linguine, spaghetti rolled out into ravioli or even lasagna noodles.
Homemade Pasta Method:
Humor me with a short story about how amazingly versatile this recipe can be and how much fun you can have with it!!
I made this recipe while on vacation in Wrightsville beach with my family and long time friends Peggy and John Davenport and newly discovered friends Shannon and Dave Rapp. We had an amazing time making pasta and playing around with it for hours. We started out by making the pasta into fettuccine and Peggy made an amazing dish using scallops we got at the local fish market that day and put her incredible twist on it. (I’m hoping Peggy will post her recipe for that dish as a comment on this blog!! (Here is a picture!! It was amazing!)
Then things got very interesting. Peggy is an incredibly talented home chef and she can do things most home chefs won’t even try. I was joking with her about a dish I saw on the show Top Chef that used a whole egg yolk inside a ravioli. Her eyes lit up and she said, “roll me out a sheet for ravioli and let’s do it!”. I figured this would just end in disaster, but it sounded like it might be fun so I rolled her a sheet of pasta dough and amazingly look what she did!!
She took some feta or goat cheese (I can’t recall which one), made a little nest for the egg yolk and cracked it in the center and then covered it with another piece of dough to make this amazing ravioli! She threw on a pan of water and brought it to a simmer and gently placed the ravioli into the pan and simmered it for about 7 minutes. This was one of the best things I’ve ever eaten. When you cut into the ravioli it makes a sauce that reminded me of carbonara!
This was an amazing weekend with fantastic food experiences, including a blue crab boil!! But that’s probably for another posting because it comes with its own incredible Short, Hillarious, And, Really Terrific stories!!!