Fresh Pasta
I remember waking up on Sundays to the intoxicating aroma of ragu` simmering on the stove, and my sweet nonna rolling fresh pasta to make her amazing lasagna.
The super long kitchen table, which we called the "Last Supper" table because it was so long, was covered in delicate, bright yellow pasta sheets.
She would say: "Rosa`, faj e purpettell pa lasagna ", which is Neapolitan for: "Rosangela, make the little meatballs for the lasagna ." So after having a piece of day-old bread with some sugo for breakfast, I would start the tedious task of rolling the micro meatballs that she would fry, and then add to her Neapolitan lasagna. I can't say I enjoyed it. My nonna had 10 children and 50 plus grandchildren, so when she cooked, she literally cooked for an army. She was such a perfectionist, and if the meatballs were not perfectly spherical! "Guai a te!" "God forbid!" She would make us reroll them 😓 That lasagna was incredible! I like to think that my meatball rolling made it extra special😏But I know that it was all the love and passion she had for cooking that made her food so good. The delicate layers of pasta, the ragu`that simmered hours and hours, the tiny meatballs, the prosciutto Cotto and smoked provola, nothing compared to her lasagna ❤
My fondest childhood memories are connected to food, and every time I taste or smell something that reminds me of her, I am filled with a sense of warmth and comfort. I want my children and grandchildren to experience the same feeling, and one way I know how to is through food❤
In honor of my beautiful nonna Adriana, I want to show you how easy it is to make fresh pasta and make lasting memories with your loved ones❤Buon Appetito Amici❤
I use 75% 00 flour and 25% semolina and 1 large egg per 100g of flour
when making long pasta or sheets.
If I'm making filled pasta, I only use 00 and might add an extra egg, so the dough is more playable.
INGREDIENTS FOR 4-6 PEOPLE
OR A LARGE LASAGNA
🍝300 g 00 flour (I used @_favuzzi )
🍝100 g semolina, plus more to store pasta
🍝4 large eggs
🍝Water (optional) if the dough feels stiff, add a tiny bit of water at a time
METHOD: Mix flours, pour flour on a wooden work surface. Make a deep well or volcano with the flour. Crack the eggs in the middle of the well, start beating eggs with a fork and slowly incorporate the flour until it becomes too stiff to work with the fork. Switch to a bench scraper, until all the eggs and flour come together. Start kneading with your hands. At this point, you can add a tiny bit of water if the dough feels too stiff. Work the dough until smooth, form a ball, wrap in plastic wrap and let rest at room temperature for 1-2 hours. Place on a lightly floured surface, cut in 4, and start rolling it with a rolling pin or a pasta machine. Make sure you cover the rest of the dough while working on each piece. Pass the dough through each setting of the machine a couple of times folding it once or twice until you reach the desired thickness. Make sure you lightly flour the dough if it feels sticky. Once the sheets are ready, if you are using them for lasagna, boil for a couple of minutes, dry on a kitchen towel, and assemble your lasagna. You can freeze sheets on a baking sheet with parchment or wax paper between each layer, then placing in a freezer bag once frozen. If making pappardelle or fettuccine, cut the dough, make it into nests, lay on a baking sheet covered with a kitchen towel, sprinkled with semolina. Sprinkle extra semolina on top and freeze or cook. Enjoy! Let me know what you think ❤