Basic Pasta / Herbed Pasta
Why I Love This Recipe
Recipe from Chef Carmen, Oasi Relais Olimpia, near Sorrento, Italy
For the Pasta Cooking Class - 105
Straight from Italy and from the kitchen of the beautiful and talented Chef Carmen, this is the basic pasta recipe that she taught us.
Sometimes I change it up and add herbs to the mix...just because.
Ingredients You'll Need
BASIC PASTA
1 cup wine – for the cook
100 grams flour (about 7/8 cup)
1 egg
Pinch of salt
HERBED PASTA
1 cup wine – for the cook
100 grams flour (about 7/8 cup)
1 egg
Pinch of salt
1/8 cup (approximately) Herbs ~ whole leaves or sprigs, such as basil, parsley, cilantro, rosemary, etc. OR Vegetables ~ such as roasted red peppers, sun dried tomatoes, roasted jalapenos, Kalamata olives, etc.
Directions
In a food processor combine ingredients and process until a ball forms. If too dry add water, a tablespoon at a time until dough forms. Transfer to a lightly dusted surface and knead, incorporating flour as necessary. Knead until dough is shiny and smooth, about 10 minutes, give or take.
(If time allows rest pasta, cover in saran wrap in refrigerator for 30 minutes. If not….just go for it. Alternately you can mix it up in a bowl or on your countertop.)
HERBED PASTA
Combine flour, salt and herbs (or vegetables) in processor until herbs are chopped up and incorporated. Then add the egg and continue with instructions for basic pasta. (Natural liquids in vegetables may require kneading in a bit more flour.)
