OUR FAVORITE RECIPE FOR PASTA FRESCA
By Linda & George Meyers, Culinary Patrol
As Baby Boomers who are enjoying our second act, we made a lifestyle change to cook, eat, play, and travel. We’ve even started a blog about it. Our initial foray to go cook in Tuscany for a year, led us to start our own cooking school in Tuscany. That became so popular we started schools in Mexico and Cuba as well because our students wanted to come cook with us in other destinations around the world.
At our cooking school in Tuscany, this is one of our favorite pasta recipes to teach and our students all love it. For anyone who has ever wanted to make pasta at home, this is the recipe to use!
Pasta Fresca Antonietta
100g fine plain flour per person
1 egg per person
1 teaspoon Extra Virgin Olive Oil (EVOO)
Pinch of salt
Place flour on wooden board and make a well in the middle
Break eggs into well and add EVOO and salt
Work the eggs, EVOO and flour together using hands or a fork.
Add flour slowly to the center just around the eggs until you have a smooth dough. If too dry add a drop of water, or if too sticky add a drop of flour.
Knead the dough for 10 minutes or until very smooth, firm and quite plastic. Do not skimp on the kneading or the dough will tear when rolling it out.
Divide dough and roll out to desired thickness and cut.
Cook in boiling water according to desired thickness (3 minutes) for thinner pasta or 4 to 6 for thicker noodles.