When I make fresh handmade pasta my husband says that I have sparks in my eyes.
I remember when I was in primary school and sometimes after classes I was going to my grandparents house for lunch! I was always so happy when that happened because I knew that most of the time my grandma would make fresh orecchiette for lunch.
My nonna is like my second mum, she raised me when I was a baby while my parents were working and I spent lots of time with her and I have such great memories. We always had a special connection and we still do.
I have seen my grandma make fresh pasta so many times and I could see that made her happy! It was a very hard job for her, because she was preparing it for the whole family, even for relatives that were not coming for lunch, she would always reserve a portion for them. If I close my eyes I remember exactly those days…the lovely smell in that kitchen, the curiosity I had for that smooth silky golden dough…and she telling me off for touching it. Most of the time she was in a rush and she couldn’t let me play with it otherwise it would have made her serve lunch late for the family.
This is why I have a thing for handmade fresh pasta. It was one of the first things that really made me connected me with the kitchen – the curiosity of creating a delicious meal that made that whole family happy.
In Puglia fresh pasta is simply made using two simple ingredients: Durum
Wheat and water. Using this dough you can create many different shapes. In the picture below I will explain how to male Scialatielli pasta which is a traditional neapolitan shape.
In my opinion it’s one of the easiest shape that you could make and I would recommend to start with this one if you have never done fresh homemade pasta before.
AuthorClaudiaCategoryMain CoursePlace the flour on a wooden board (or inside a bowl) and make a well in the center
Add some warm water in the center and incorporate some flour with the fingertips of one hand, slowly moving your fingers in circles
Using the same hand, incorporate all the flour a little at a time, then gradually add some water until everything is combined.
Start kneading the dough using both hands heels. Stretch it away from you and fold it back towards you. While you do this you will find that the dough won't stick to your hands as much. Rub your hands to remove all the dough residue and bind the crumbs to the pasta dough. If you struggle to rub the dough off your hands then dust them with some flour and try again.
Continue the stretch and fold steps for at least 10 minutes until the dough becomes smooth, elastic and homogeneous
Place the dough inside a bowl and cover with some cling film and let it rest for at least 20/30 minutes. This is an important step that will help the dough to become more elastic.
Divide the dough in 2 pieces, leave one half covered with cling film inside the bowl and place the other one on the wooden board.
Dust the surface with some flour and give the dough a round shape by pressing it down with your fingers. Start rolling it using the rolling pin. If the dough sticks to the rolling pin, dust it with some flour while using it.
Roll the pasta dough down and try to keep a rectangular shape, make sure you flip the dough often so it doesn't get stuck to the surface. Roll it until it’s 4 mm thick
Cut the pasta sheet lengthwise in 2 halves
Cut each pasta sheet with a long chef knife, about 6mm wide and 10 cm long
Dust a tray with some durum wheat flour and place your scialatielli in it trying to keep them well apart. Dust some extra flour on top so they don’t stick to each other
Repeat from step 8 to 12 with other half of the dough
Leave the pasta to rest in a dry room for as long as you can. The drying time will depend on the weather. On a wet day the pasta will take longer to dry out, as it is affected by humidity.
Ingredients
Directions
Place the flour on a wooden board (or inside a bowl) and make a well in the center
Add some warm water in the center and incorporate some flour with the fingertips of one hand, slowly moving your fingers in circles
Using the same hand, incorporate all the flour a little at a time, then gradually add some water until everything is combined.
Start kneading the dough using both hands heels. Stretch it away from you and fold it back towards you. While you do this you will find that the dough won't stick to your hands as much. Rub your hands to remove all the dough residue and bind the crumbs to the pasta dough. If you struggle to rub the dough off your hands then dust them with some flour and try again.
Continue the stretch and fold steps for at least 10 minutes until the dough becomes smooth, elastic and homogeneous
Place the dough inside a bowl and cover with some cling film and let it rest for at least 20/30 minutes. This is an important step that will help the dough to become more elastic.
Divide the dough in 2 pieces, leave one half covered with cling film inside the bowl and place the other one on the wooden board.
Dust the surface with some flour and give the dough a round shape by pressing it down with your fingers. Start rolling it using the rolling pin. If the dough sticks to the rolling pin, dust it with some flour while using it.
Roll the pasta dough down and try to keep a rectangular shape, make sure you flip the dough often so it doesn't get stuck to the surface. Roll it until it’s 4 mm thick
Cut the pasta sheet lengthwise in 2 halves
Cut each pasta sheet with a long chef knife, about 6mm wide and 10 cm long
Dust a tray with some durum wheat flour and place your scialatielli in it trying to keep them well apart. Dust some extra flour on top so they don’t stick to each other
Repeat from step 8 to 12 with other half of the dough
Leave the pasta to rest in a dry room for as long as you can. The drying time will depend on the weather. On a wet day the pasta will take longer to dry out, as it is affected by humidity.
After reading this, I really want to make fresh pasta now.