- 1 cup 00 flour ( Pasta Flour)
- 1 teaspoon extra virgin olive oil
- 2 whole eggs, plus 1 yolk
PRO TIP: Remove all hand jewelry when making pasta otherwise it gets even messier to clean your hands afterwards!
- Put flour onto a chilled surface and use a plastic spoon or fork to form a well in center
- I like to tape Glad Wrap on my galley counter to make clean up easier!
- Season the center of the well with a splash of olive oil, this gives the pasta a beautiful sheen and color
- Crack eggs into bowl ( or cup like me!) and gently whisk together. Gradually add whisked eggs into center of the well
- Use utensil to help incorporate flour into the eggs. This steps keeps it cleaner then if you were to use your hands
- Once mostly soaked in, add the rest of egg mixture and continuing to mix into the flour, careful not to let eggs slide out.
- When the dough looks like long crumbs, then its time to start using your hands
- Flour your hands and begin forming a ball. Continue to flour your hands and knead the ball of dough until firm and elastic, turning and twisting the ball of dough.
- Wrap in plastic and rest for at least 20 minutes before rolling.
- You will know the dough is ready when you suppress a finger into the dough and it rebounds back into shape
- Using a can (we’re on a plane, I am not going to bring a dough roller!) roll out a sheet of pasta dough as thin as you can. Understanding that we have limited resource and tools, it doesn’t have to be perfect! Italians made pasta for centuries before any fancy equipment!
- Cut pasta sheet into strips with a knife
- Place pasta strips into very hot salted water and microwave for 1 minute. Because its fresh pasta, it will reach al dente very fast!
- Fresh pasta is so delicious, I wanted to let that freshness shine alone therefore I didn’t use any major sauce, freshly grated Parmesan Reggiano and light drizzle of olive oil with basil to garnish!
Al Dente: (of food, typically pasta) cooked so as to be still firm when bitten.