Homemade Pasta with Truffles
by LimeCake on August 26, 2010
Fresh homemade egg pasta needs little adornment. Yes, you could definitely toss this in a rich ragu like Bolognese and it would be delicious.
But I’m all about simplicity. It’s the premise of this blog, remember?
So I envisaged a romantic pasta dinner for two, and if there was just one way to showcase beautiful, soft fresh egg pasta, this would be it – a little butter, a little olive oil, a little salt and pepper, and a little Pecorino cheese – i.e. Cacio e Pepe. Oh, and some shaved black truffle.
The measurements are also dead simple: for one portion of pasta, all you need is one egg and ¾ cup of Italian “00” flour. A little olive oil and salt never hurt either.
Improvising
Seeing as I don’t have a pasta machine, I rolled the dough out with a wine bottle. You heard me.
The pasta wasn’t as soft as I’d hoped, but it sure had a chewiness to it that I loved.
As a first attempt, I think I fared well. Whaddya think?
For good tutorials on how to make your own pasta, check out The Kitchn and Leite’s Culinaria. They helped me a whole lot.
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3 comments
That is one truly beautiful plate of pasta! I love a dish that just lets the ingredients shine, and this definitely fits the bill.
by Hannah on August 26, 2010 at 9:11 pm. #
I love your creative rolling technique…especially since I’ve been longing for a pasta maker forever and have yet to get one!
by newlywed on August 29, 2010 at 2:41 am. #
creative? haha i think i have to be. i told myself the Italian nonnas roll out pasta the wine bottle way too. made me feel lots better!
by LimeCake on August 29, 2010 at 8:39 pm. #