As with most household pantries, it’s common to find key staple ingredients among the shelves such as flour, sugar, cans of tuna, and the friendly selection of boxed dry pastas. Whether its lasagna sheets or spaghetti, we are all guilty of carrying quite the variety. Until you’ve had the privilege of tasting fresh homemade pasta, you may never think twice about your typical boxed kind. However, once you’ve experienced the good stuff, you’ll find it’s hard not to recognize the difference. So why not try your hand at making it from scratch? We did! And it was molto bene! There are some skills that require years of practice to perfect, for example, pizza throwing (still a work in progress), French macarons, or better yet- all things French, and juggling, but thankfully, pasta making is not one of them. At Rooted Pear we try our best to master all there is to know about the culinary world and so it was imperative that we nailed down the necessary skills required to create this crowd favorite carb.
The dough is as simple as it gets: eggs, flour, salt, oil. Now the tricky part comes into play when the dough has finished resting and is ready to be rolled out. Most restaurants have the proper equipment to make this step a breeze but RP never takes the beaten path! We like to roll up our sleeves and break a sweat. So grab those rolling pins and work those triceps until you’ve got a sheet of pasta as thin as a toothpick.
Al dente means “to the tooth.” Which means you want to boil your fresh cut pasta just so. It should give just the slightest resistance when bitten into. This part of the cooking process can vary in time based on the chef’s preference, after all you did do all that work!