Ciao Tutti!
Pasta is a staple in my diet, and when it's freshly made, there is nothing tastier. This week I challenged myself to make fresh pasta from scratch, using soft wheat flour (type 00) and eggs. Fresh pasta can be made with slightly different ingredients, usually depending on which region it is being made and eaten. Pasta from the north is typically made with type 00 flour and eggs, but it is made with durum wheat flour and water in the south. For sure, no matter which way you decide to make pasta, it will taste delicious no matter what!
Life is a combination of magic and pasta. - Federico Fellini
My pasta shape of choice was pappardelle (a large, wide, and flat pasta shape). I didn't have a pasta maker, so all I used were my hands, a rolling pin, and a knife. I would suggest using a pasta maker if possible to make sure the dough is even throughout and paper-thin. I thought this was the easiest shape to tackle for my first time, but I am really looking forward to testing out many other shapes (like ravioli... but that might be too ambitious).
Let's get cooking!
Ingredienti
(for the Bolognese sauce)
1 tbsp olive oil
3 tbsp of butter (plus 1 tbsp for tossing the pasta)
1/2 cup chopped onion
2/3 cup of chopped carrot (about 1 full carrot)
2/3 cup of chopped celery (about 1 full celery stick)
3/4 pound of ground beef
salt and pepper
1 cup whole milk
1/8 tsp of nutmeg
1 cup dry white wine
1 1/2 cups canned Italian plum tomatoes, cut up, with their juice
freshly grated parmigiano-raggiano
Ricetta
Put the oil, butter, and onions into a large saucepan on medium heat. Cook and stir the onions until they turn translucent. Add in the celery and carrots and mix well to coat in the oil and butter mixture (about 2-3 minutes).
Add in the ground beef and immediately a big pinch of salt (the salt will help extract the flavours from the meat). Using a fork, break up the ground beef into small pieces and cook until it has lost its raw, red colour.
Turn down the heat to a gentle simmer and add in the milk. Allow the milk to absorb into the meat, stirring frequently.
Add in the nutmeg. about 1/8 of a teaspoon and stir.
Make sure that all of the milk is absorbed before adding in the wine to prevent it from curdling. Add in the white wine and let it simmer until the wine has evaporated. Finally, add in the tomatoes and stir. When the sauce starts to bubble, turn the stove down to a very low simmer and let it cook uncovered for 3 hours, stirring from time to time. If 3 hours is too long, try and allow it to cook for at least 1 hour.
Taste for salt. Toss in your cooked pasta, adding a tablespoon of butter, and serve with parmesan.
NOW... ✨THE PASTA✨
Before I get started, I will offer a few tips that would have helped me through this process:
You may not need to use all the flour - it is all about feel. Slowly adding the flour into the egg mixture as you whisk it will ensure the right consistency is achieved (not too dry, not too wet). Push aside some of the flour and add it in if necessary. If it's too dry, add a drop of olive oil and continue to knead the dough.
Roll out the dough to the point where it is translucent. If not, you may have to roll out each individual pappardelle after you cut it (like I did).
When you place the pasta onto the parchment paper, dust it with some flour to prevent the pasta from sticking to one another. Cover it with a dishtowel so that it doesn't dry out.
Ingredienti
(for the Pappardelle)
2 1/2 cups of flour (or as much as needed to reach desired consistency)
3 eggs
pinch of salt
Ricetta
Dump the flour onto a clean surface (like a countertop or a large wooden cutting board) and create a mound. Dig a well in the centre of the flour mound and add the eggs.
Using a fork or whisk, beat the eggs for about 2 minutes. Slowly add the flour from the sides of the well a little at a time and keep mixing. Once you can no longer use the fork or whisk, begin to knead the mixture with your hands (again, slowly adding more flour). Knead for about 6-8 minutes - the consistency of the dough should be soft and elastic.
Roll the dough into a small ball and wrap it in plastic wrap. Set it aside for about 30 minutes.
After 30 minutes, dust your surface and rolling pin with flour and roll out the dough into a large circle. Roll it out until it is thin and translucent.
Roll up the dough and cut it to your desired width. See the photo below for a pappardelle shape width.
Unravel the pasta and lay it on a baking sheet lined with parchment paper. Sprinkle flour on top of the pasta to prevent it from sticking.
Boil a pot of water and stir in salt. Add in your pasta and cook for about 3 minutes, until al dente. Drain the pasta and serve with your bolognese sauce.
BUON APPETITO!
GET IN TOUCH:
Let me know if you try these recipes and how you enjoy them. Or, if you have your own twist on these classic Sicilian dishes, leave a comment below, and I will be sure to try them!
And be sure to send me pictures of you making these recipes on Instagram @ciao.tuttii or Twitter @crismackenziee :)