pasta recipe

For all of our guests on Facebook who were curious about Chris’ pasta recipe, half of the missing ingredients were literally at the tip of your finger. The ratio of the ingredients I gave earlier on the Facebook page are basic but work every time. The kneading process of making pasta is probably the most important method in the recipe. You shouldn’t need much water so just wet your hands every so often until the dough comes together. Don’t worry if it looks to dry at first, you have to allow the flour to absorb some of the moisture and fat. Within a few moments the dough will come together in a ball that leads us to the next most important ingredient to the equation: patience. You should knead aggressively for at least 10 minutes or until the dough springs back when pinched and should feel like your earlobe. Then be patient to allow the dough to rest for at least an hour before rolling it out into your favorite shape.  And finally it takes plenty of patience to master the method and technique of pasta making. The best pasta makers in the world have seen plenty of batches go straight into the garbage. If you have any more questions feel free to post them here or on our Facebook fanpage. Until next time . . .jeremy

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