Indulge in the Art of Making Fresh Pasta

I don’t know about you, but I love pasta, especially fresh pasta. Pasta remains an economical family staple and the base for many iconic Italian dishes. Guests of Tuscan Women Cook, the culinary immersion vacation in Montefollonico, Italy, watch nonnas Donatella and Simonetta Nardi effortlessly beat an egg into a well of flour, whipping both into a soft, pliable pasta dough. Once they are satisfied with the texture, they take a lump the size of a fist. They roll it out into a sfoglia, a large, wide sheet of pasta so thin you can almost see the wood grain of the cutting board through the dough. Rolling out pasta dough with long, wooden rolling pins is often a shared task in the center of a social gathering, with each of our guests taking turns rolling and cutting the dough.

Making fresh pasta is a rite of passage for an Italian cook. Once you master fresh pasta, your confidence will skyrocket. You’ll feel emboldened to show off a little and turn your pasta into any number of delicious dishes. Each time you mix a batch of pasta dough you will observe its texture more critically. You’ll touch the soft, smooth dough and recognize the slight resistance as you fold and knead each batch. Your hands, wrists, and forearms will remember when the dough is sufficiently kneaded and ready to roll out.

Opinions vary on the merits of fresh pasta versus quality dry, packaged pasta. Packaged pasta saves time in a pinch and the sturdier texture of a cooked dry noodle is preferable in a dish featuring a thick, chunky broth or sauce. But the truth is, fresh pasta really doesn’t take much longer to prepare and serve than dry, packaged pasta. Dry pasta takes longer to cook, often the same amount of time you’ll need to mix an egg into a well of flour on your cutting board. Or you can split the difference with an electric mixer or food processor, letting the blades and paddles do the mixing for you.

Here is the recipe for fresh, Italian pasta that is taught at Tuscan Women Cook.

Makes 1 pound fresh pasta

2 cups (10 ounces) “00” or all-purpose flour

Pinch of fine sea salt

3 large eggs

Cold water, as needed

Note: To make spinach pasta, add ¼ cup puréed cooked fresh spinach to the flour. Add more flour if the dough is wet and sticks to the sides of the bowl.

Pulse the flour and salt in the bowl of a food processor fitted with the metal blade. Beat the eggs together in a medium bowl. With the processor running, add the eggs through the feed tube and process until the dough comes together into a rough ball, about 30 seconds. If the dough is dry and resembles small pebbles, add water, a half a teaspoon at a time. If the dough is wet and sticks to the sides of the bowl, add flour, a tablespoon at a time, and process until the dough comes together into a rough ball. Turn the dough ball out onto a dry work surface. Knead the dough until it is smooth, for about 10-12 minutes. Wrap the dough in plastic wrap and set aside at room temperature for 2 hours to relax. Cut the dough into four equal pieces. Roll out each piece of dough, using a hand-crank or electric pasta machine according to the manufacturer’s instructions. Cut the pasta sheets into long strands or the shape of your choice. Or leave them uncut if making filled pasta or lasagna.

Tuscan Women Cook is the unique and popular culinary immersion vacation located in the heart of Tuscany celebrating the food and culture of the Italian region and excursions into the charming village of Montefollonico.

During each day of the week-long program, a group of 16 participants learn to cook authentic Italian recipes from some of the best cooks in all of Italy…the local grandmothers, or “nonnas of Montefollonico.” These extraordinary women teach their cooking classes sharing family recipes that have been handed down from generation to generation. Since 2000, Tuscan Women Cook has earned widespread acclaim as the original total immersion culinary experience in Tuscany.

Tuscan Women Cook’s week-long program runs during the months of May, June, September, and October. For more information on Tuscan Women Cook and recipes visit their website, www.TuscanWomenCook.com.