Fresh pasta recipe from ‘Barolo’

Matt Frank

For the pasta dough:

1 ¾ cups all-purpose flour, unbleached and sifted

2 teaspoons olive oil

2 teaspoons milk

6 large egg yolks

1 large egg

1. On a clean, dry work surface, heap the flour into a mound, then create a circular well in the center.

2. Into the well, add the remaining wet ingredients. With your index finger slowly stir the wet ingredients in a circular motion, until the surrounding flour incorporates slowly.

3. Once the dough begins to thicken a bit, fold the remaining flour into the well and knead the dough 15-20 minutes, until it is smooth, not sticky, and a bit elastic. (Initially, the dough will look a bit ragged).

4. Wrap the dough ball in plastic wrap and let rest 30 minutes. Clean the work surface.

5. With a knife, cut the dough ball into 4 equal sized pieces. Keep the remaining pieces plastic wrapped while working with each.

6. Dust the work surface with a bit of flour and, with a rolling pin, roll each section of the dough ball until it about 1/8-inch thick. If you have a hand-crank (or electric) pasta roller, this step is a breeze.

7. With the roller, pass the dough through the widest setting three times. Switch to a thinner setting, and repeat. Continue until you have reached the thinnest setting.

8. With a knife, carefully cut your pasta to desired “noodle” width. Some pasta rollers have a setting for this step as well.

9. Dust the cut pasta with coarse cornmeal (to prevent sticking), and set in a loose pile, until you have finished this process with the remaining dough.

Cooking the fresh pasta

1. In boiling, lightly salted water, boil until cooked (for fresh pasta, this should take about 2 minutes or so. The pasta can be made ahead and frozen. To work with the frozen pasta, DO NOT DEFROST IT. Simply add the frozen pasta to the boiling salted water and allow to cook until finished (only about 3 minutes or so).

2. In colander, drizzle small amount of olive oil over the pasta, and stir to prevent sticking.