Today: With a little assistance from Sarah Coates of The Sugar Hit, making fresh pasta doesn’t have to be im-pasta-ble after all.
Making fresh pasta is like alchemy – but a very democratic type of alchemy that anyone can take part in. When you tell someone that you made your own pasta, they will look at you like you’re a wizard, and only you will know how easy it was. If you ever got your hands on some play dough as a kid, you’re already half of the way there. And if you had one of those Play-Doh sets that extruded the Doh, you’re basically an expert.
It’s so simple: flour, eggs, and salt. No special flour, no special eggs, no special salt required. Once you nail down the basic technique, there’s no end to the variations. Swap in some semolina flour, like they do in southern Italy. Try a spelt or whole-wheat dough. Up the number of egg yolks and decrease the whites for a richer pasta, or replace some of the eggs with puréed spinach or beets. It can be as complicated as you want to make it, but at its heart, the recipe is as basic as it comes. (Photo: Sarah Coates)