O Sole Mio

I first really learned how to make my own fresh pasta about 6 years ago. We had taken a family vacation to visit friends and family on the east coast and were staying in Delaware. My friend, Leslie made fresh pasta 2 of the 4 nights of our stay and each time I was enthralled. It was obvious by her lack of recipe or cook book that this was a common dinner preparation. Using a Cuisinart food processor, she would add the flour and then add the egg, yolk, olive oil and other ingredients. When the dough quickly formed into a light golden ball, she would divide it and then run it through what I think is one of the best innovative contraptions, the pasta roller attachment for a Kitchenaid mixer. I am the lucky owner of the great old Italian hand turn pasta machine, which gets clamped down to the countertop or table and gives your arm a workout. While somewhat slower than the electric version, it is great for getting kids involved in the process. My little ones love to be part of the dinner preparation and everyone gets to pitch in! (interpretation: mom doesn’t have to do all of the work.) But, I digress. The two wonderful dishes prepared for us were Fettuccini Carbonara and Bugiali Spinach Lasagna. The first of our dishes will be included in this post. However, you will have to wait for the fresh spinach lasagna recipe. Don’t worry, it won’t be a very long wait and will be well worth it. Trust me.  Some may say, “pasta, schmasta, it’s all the same.”  To the skeptic I say, oh contrare, fresh pasta has more of a bite, or al dente –to the tooth. The texture is different of that of store bought dried pasta.  In addition, if you make pasta yourself you have the discretion to add color and flavor with vegetables. The possibilities are limitless.   

Fettuccini alla Carbonara

Pasta Dough

Ingredients

1 3/4 cups (8 ounces) all-purpose flour

6 large egg yolks

1 large egg

1 1/2 teaspoons olive oil

1 tablespoon water

Instructions

In a food processor blend all ingredients except for additional flour until mixture just begins to form a ball. On a lightly floured surface knead dough, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes. Dough is best used immediately but may be made 1 day ahead and chilled, wrapped in plastic wrap.

Set smooth rollers of pasta machine on widest setting. Cut dough into 4 pieces and wrap 3 of them separately in plastic wrap. Flatten unwrapped piece of dough into rectangle and feed through rollers. Fold rectangle in half and feed through rollers 8 or 9 more times, folding in half each time and dusting in half as necessary to prevent sticking.

Turn dial down to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time, until narrowest setting is reached. Halve sheet crosswise and arrange on a dry kitchen towel, letting pasta hang over edge of work surface. Roll out remaining dough in same manner. Cut dough while pasta is still soft by using the wide spaced rollers for fettuccini.

Carbonara adapted from  The Williams-Sonoma Collection: Pasta

Ingredients

 2 eggs, at room temperature

1/4 cup grated Pecorino Romano cheese

1/4 cup grated Parmigiano-Reggiano cheese

Salt, to taste

1 lb. spaghetti

1/4 cup extra-virgin olive oil

1/4-lb. piece pancetta, cut into small cubes

2 garlic cloves, very thinly sliced

1/2 cup dry white wine

Coarsely ground pepper, to taste

Generous handful of fresh flat-leaf parsley leaves, coarsely chopped

Instructions

Break the eggs into a warmed large, shallow bowl, add both cheeses and whisk to blend well. Set aside.

Bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the fresh fettuccine and cook until al dente, 2 to 3 minutes.  It will float when ready.

Meanwhile, in a large fry pan over medium heat, warm the olive oil. Add the pancetta and sauté until just starting to become crisp, about 4 minutes. Add the garlic and sauté for 1 minute. Add the wine and cook until reduced by half.

Drain the pasta, leaving a bit of water clinging to it, and add it to the bowl with the eggs and cheeses. Toss quickly (this will heat the eggs and leave a creamy coating on each strand of pasta). Add the pancetta with all of the pan juices. Season with salt and a generous amount of pepper. Add the parsley and toss again. Serve immediately. Makes 4 main-course or 6 first-course servings.

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