Pasta, Pasta!

By Marie-Christine Perry

Having spent two years of my life (eons ago) in Rome, Italy, I am very partial to pasta, no longer like in Rome as the beginning of a meal, but as a meal in itself. This is why I was delighted when our Ministry of Bread group decided to devote our April meeting to the making of pasta. 

Of course, like many foodies, I have always owned a small pasta maker. It has sat, lonely and unused, in my kitchen cabinet for many years. Looking everywhere for the little machine, I suddenly realized I had given it away when I was unexpectedly able to buy the pasta-making accessories to my KitchenAid mixer at a very good price. They, too, sat unused in a drawer, but I unearthed them for the meeting.

Making pasta is a fun venture. It is very quick to prepare, and even quicker to cook (two or three minutes are enough). It is something to make when company comes unexpectedly, and your pantry holds a bevy of home-canned sauces and a good chunk of Parmiggiano Reggiano. All you need then is a great salad, a dessert and, if you must, some charcuterie to start the meal. 

My accessories include a roller for the dough and two cutters – one for spaghetti and one for tagliatelle. But as I discovered with the Ministry of Bread group, you can do all your cutting by hand.

My favorite was the ravioli stuffed with ricotta and spinach, flavored with a good sprinkling of nutmeg. It helps to have a ravioli mold, but my bench neighbor at the meeting, who has married into a large Italian family, said that her mother-in-law used an ice-cube tray. I do plan to try the ice-cube tray, because I love creativity, although I also possess a ravioli mold, needless to say yet unused

The ravioli, after being gently plunged into boiling salted water for two minutes, were briefly tossed in a garlic-infused olive oil and served with a grating of good Parmigiano and a crush of pepper. They were delicious and took just a few minutes to put together. 

For best results, use semolina flour, which is what Italians do. But all-purpose or bread flours works well too. 

Pasta Dough
Makes enough for 6-8 servings (once you cut the pasta, you can dry it and store in your pantry)
2 cups all-purpose flour
2 cups semolina flour
1 good pinch salt
6 large eggs
2 tsp. olive oil

Sift all-purpose flour, semolina flour, and a pinch of salt together in a large bowl. Make a mountain out of flour mixture on a clean surface; create a deep well in the center. Break eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.

Knead dough until it is smooth and supple, 8 to 12 minutes, Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic wrap; allow it to rest at room temperature for 30 minutes.

Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle, or stuff with your favorite filling to make ravioli.

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water until tender yet firm to the bite, 1 to 3 minutes (or longer depending on thickness). Drain immediately, toss with your favorite sauce, and serve.

Bon appétit!

Join us at The Ministry of Bread on the second Thursday of the month at 6 p.m. in the Congregational Church kitchen for adventures in bread making.