The next time the kids ask for pasta, try making a fresh batch together with this adaptable and simple pasta recipe: 2 1/4 cups of “00” flour, 3/4 teaspoons of salt, 2 whole eggs, 3 egg yolks, and 1 tablespoon (or more) of olive oil. In this video from The New York Times, Melissa Clark demonstrates this rustic dish. No special equipment needed.

“I thought that making pasta was this daunting, messy undertaking that would leave you and your kitchen covered in flour and egg from top to bottom,” said Ms. (Anna) Klinger, who is now the chef and a co-owner of Al Di La, Bar Corvo and Lincoln Station in Brooklyn.

The biggest surprise when she got to Italy was that making pasta from scratch is so simple and straightforward that there’s barely any learning curve.

“Once you make it a couple of times, you’ve got it,” she said.

And contrary to some other pasta myths out there, you don’t need to buy any special equipment or clear your schedule for an entire day to make it, either.

You can read more here with a lot of details. Recipe here, and there’s another recipe here at The Kitchn.

Related cooking and baking: Lemon bars with olive oil and sea salt, how to braid bread, and how to make mall pretzels.

via swissmiss.

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