Once you’ve had homemade pasta made in your own kitchen, you suddenly “get” the whole concept of pasta. Forget that dry stuff that comes out of a package. This is the real deal, and it’s surprisingly easy to make.
- 1.5 cups unbleached flour
- 3/4 tsp salt
- 2 eggs, slightly beaten
- 2 tbsp warm water
- about 2 tsp finely minced fresh rosemary
- about 1 tsp fresh black pepper
The amount of rosemary need not be exact. Usually what I do is take several stalks of rosemary–either fresh from the garden, or from one of the little plastic packages–and strip the leaves into a small electric chopper. (You could chop/mince by hand, but it will take forever). Chop the rosemary as finely as you possibly can. It should be almost like a powder, or specks the size of pepper grains, slightly larger. Note: in order for this to work, the rosemary must be totally dry.
Mix the flour, salt, and rosemary together in a bowl. Use a pepper grinder to grind in some fresh black pepper into the mix. Make sure it’s mixed well.
Crack the eggs into a cup first. Beat them slightly–enough to mix up the yolk and white, but not more than that.
Make a well in the pile of flour in your bowl. Pour in the eggs. Mix up with a spoon, then knead with your hands. The dough will be very dry and clumpy. Add warm water, one tablespoon at a time, until you have a large ball of stiff dough. Pound the dough ball on a lightly-floured surface. (Note, the eggs will take about 6 minutes to bind the mixture together–don’t stop kneading too soon).
Wrap the dough ball tightly in plastic wrap and let sit, at room temperature, for about an hour.
When you’re ready to make the pasta, roll the dough ball out with a roller or through a pasta press. (I separate the dough into three smaller batches before doing this, it’s much easier to handle). When it’s the desired thinness, cut with a knife into strips about 1/4″ wide, or run through a pasta cutter. You should have fettucini-style noodles, flat and broad, with visible specks of rosemary and pepper embedded in the dough.
Cook the pasta normally and serve with your favorite sauce. In order to get the full flavor of the pasta, I recommend a cream-based sauce with this. A marinara sauce will overwhelm the flavor of the noodles.
It’s pretty amazing!