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PASTA MAKING PARTY

Whether you're a pasta pro or a newbie to the art, this is your chance to stir up some fun and master the craft of homemade pasta. Here is everything you need to throw your own evening filled with good company and pasta-tively delicious creations.

[ DOVETAIL YOUR PASTA WITH THESE ITALIAN WINES ]

Sangiovese:
This is a versatile red wine that pairs well with tomato-based pasta sauces. It complements dishes like spaghetti with marinara or Bolognese sauce. Chianti, made primarily from Sangiovese grapes, is a popular choice.

Barbera:
Another red wine that goes excellently with pasta, especially pasta dishes with meat sauces or rich tomato-based sauces. Barbera wines offer a nice balance of acidity and fruitiness, complementing dishes like tagliatelle with ragù.

Nebbiolo:
Known for its boldness and tannic structure, Nebbiolo wines like Barolo or Barbaresco can beautifully accompany heartier pasta dishes. They pair well with dishes like truffle-infused pasta, mushroom risotto, or a rich meat-based lasagna.

Montepulciano d'Abruzzo:
This medium-bodied red wine is a great choice for pasta with meat sauces or even pizza. It has good acidity and pairs nicely with dishes like penne alla vodka or pasta with spicy sausage.

Vermentino:
For white wine lovers, Vermentino, a crisp and aromatic white wine, pairs well with seafood pasta dishes like linguine alle vongole (clam pasta) or shrimp scampi.

Greco di Tufo or Fiano di Avellino:
These aromatic white wines from Southern Italy go nicely with creamy pasta dishes like fettuccine Alfredo or pasta with creamy sauces.

Pasta Types and Shapes

Pappardelle: This wide, flat pasta pairs wonderfully with rich, meaty sauces like Bolognese (which is what we chose here). The broad surface area of pappardelle allows the sauce to cling to the noodles, creating a satisfying bite in each forkful. Its width and texture make it ideal for hearty, chunky sauces.

Spaghetti: A classic pasta choice that pairs well with a wide range of sauces. Spaghetti works excellently with light tomato-based sauces, olive oil-based sauces, or creamy sauces. It's versatile enough to complement everything from marinara and arrabbiata to carbonara.

Fettuccine: Similar to pappardelle but slightly narrower, fettuccine is excellent with creamy sauces like Alfredo. Its wide, flat shape holds onto creamy sauces, ensuring each bite is coated evenly. It also works well with meat-based sauces.

Linguine: Similar to spaghetti but slightly wider, linguine pairs well with seafood-based sauces, light tomato sauces, and pesto. Its flat shape allows it to pick up the flavors of the sauce without overpowering more delicate ingredients.

Step 1: Create the Perfect Pasta Dough

Sprinkle the 00 flour on your chosen work surface, creating a well in the center. Add a pinch of salt and a drizzle of olive oil to the well.

In a bowl, whisk together the eggs. Gradually pour a third of the whisked eggs into the well with the flour. Use a fork to blend the flour and eggs together, being careful not to let the eggs spill out. Continue this process with another third of the eggs, ensuring it's well mixed.

Create a new well in the mixture and add the remaining eggs, combining until the dough resembles crumbs. Flour your hands and begin forming a ball with the dough. Knead the dough for about 10 minutes, ensuring it becomes firm and elastic. Turn and twist the dough as you go.

Wrap the dough in plastic wrap and let it rest for at least 20 minutes before rolling it out.

Step 2: Rolling Out Your Pasta

Unwrap the rested dough and place it on a clean, cool, and dry surface, like your marble countertop. Lightly dust everything with flour – your hands, the work surface, the dough. This prevents sticking and helps you stretch the dough thin. Remember not to overdo the flour – too much can harm your dough.

Begin rolling out the dough using a dowel or rolling pin until it's the width of your pasta machine. Lightly flour your pasta machine and the back of your hands. Position the machine at one end of your workspace to give you room to work.

Start by feeding the rolled-out dough through the machine on its highest setting. After the first pass, pull it out. Repeat 2 or 3 times on this setting, lightly flouring your hands each time. Fold the dough using the back of your hand and adjust the machine setting to 1.

Once you have your thin, even sheets of pasta dough, known as sfoglia, you're ready to cut them into pappardelle ribbons. First, check that the sfoglia is uniformly thin, around 1-2mm. To keep the dough from drying out while you're working, cover any sheets you're not using with a clean cloth.

Take one sheet of dough and lay it out on a clean, lightly floured surface or cutting board. If you're cutting by hand, lightly dust the dough with flour to prevent sticking. Carefully roll up the sheet loosely, making sure the ends align neatly. Using a sharp knife, slice the rolled dough into strips about 10-15mm wide. Unroll each strip gently to reveal your pappardelle ribbons, ready to be cooked or dried for later use.

Ingredients:

  • 2 cups 00 flour

  • Salt

  • 1 teaspoon extra virgin olive oil

  • 4 whole eggs (brought to room temperature)

  • 2 egg yolks

Equipment:

  • Dowel or rolling pin

  • Pasta machine

  • Whisk

  • Plastic wrap

Prepare Your Workspace: Find a nice, cold, and clean surface to work on. If you have a marble countertop, that's ideal.

Understand the Right Consistency: The key to perfect pasta is the right dough consistency. Too much flour will make it dry, and too little will make it sticky. Remember, you can always add more flour but can't take it away.

Keep Extra Flour on Hand: Flour is your trusty sidekick throughout the process. Use it to season your hands and keep them clean. Lightly dust your machine with flour to prevent sticking.

BOLOGNESE RECIPE

2 LARGE CARROTS, ROUGHLY CHOPPED

1 STALK CELERY, ROUGHLY CHOPPED

1 LARGE YELLOW ONION, ROUGHLY CHOPPED

4 OUNCES PANCETTA, ROUGHLY CHOPPED (SEE RECIPE NOTES)

6 CLOVES GARLIC

KOSHER SALT & GROUND BLACK PEPPER, TO SEASON

2 TABLESPOONS OLIVE OIL

1 POUND GROUND BEEF

1 POUND GROUND PORK

1 6-OUNCE CAN TOMATO PASTE

1 CUP MEDIUM-BODIED RED WINE, SUCH AS CHIANTI

3–4 SPRIGS FRESH ROSEMARY

10–12 SPRIGS FRESH THYME

2 BAY LEAVES

OPTIONAL: 1 PARMESAN RIND

1 28-OUNCE CAN CRUSHED TOMATOES

2 CUPS LOW-SODIUM CHICKEN BROTH OR WATER

1/2 CUP HEAVY CREAM

1/2 CUP GRATED PARMESAN

16 OUNCES PASTA OF CHOICE (I LOVE BUCATINI OR RIGATONI)

FOR SERVING, AS DESIRED: GRATED PARMESAN OR PECORINO ROMANO, FINELY CHOPPED BASIL OR PARSLEY, CRUSHED RED PEPPER FLAKES, ETC.

DIRECTIONS:

Soffritto: In a food processor, pulse carrot, celery, and onion until finely chopped (not puréed). Transfer to a bowl.

Pestata: In the same food processor, pulse pancetta and garlic until finely chopped. Set aside.

Cooking Pestata: In a large pot, heat olive oil over medium heat. Add pestata, cooking for 4-5 minutes until pancetta renders.

Browning Soffritto: Add soffritto to the pot, season with 1 teaspoon kosher salt, and cook for 15-20 minutes until browned.

Browning the Meat: Season beef and pork with 1 teaspoon kosher salt each. Brown the meat in the pot with soffritto and pestata, then break into small pieces. Add tomato paste and cook for another 2-3 minutes.

Deglazing: Increase heat, add red wine, and scrape up browned bits. Cook until wine is absorbed.

Adding Aromatics: Tie herbs with kitchen twine or chop finely, then add to the pot with bay leaves, parmesan rind (if using), crushed tomatoes, and broth/water.

Simmering: Simmer on medium-low for 90 minutes, adding more liquid if needed.

Finishing Sauce: Stir in heavy cream and grated parmesan. Adjust seasoning with salt and pepper.

Cooking Pasta: Boil pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.

Finishing Pasta Bolognese: Combine pasta with sauce, adding reserved pasta water if needed. Cook for 1-2 minutes.

Serving: Serve pasta bolognese in bowls, topped with parmesan, herbs, and red pepper flakes. Enjoy!


[ ELEVATE YOUR PASTA PARTY WITH THESE GEMS ]