Pasta Dough Recipe
Pasta, like bread, is so much better when it’s made by hand, from scratch; this pasta dough recipe delivers.
And, if you can find fresh, local eggs (i.e., hatched from chicken a day to a week or so earlier), they make the BEST pasta; it will turn out golden & smooth & brilliant. When corporate types say “it pays to ‘know people'”, I agree, think of my friends who own chickens, and then abruptly realize we’re talking about two very different things. I still say I’m better off, though.
This pasta dough recipe was passed on to me from my ex-mother-in-law, Dale, who always welcomed me with open arms & still treats me like her long-lost daughter (she has two boys). I remember spending hours at her kitchen table making Lazzari family “tootling” – little tortellini filled with a freaking amazing pork/cheese/herb mixture. I knew I was actually part of the family when I was given the recipe for these bad boys (and, as important, the recipe for the broth they’re cooked & served in). It was a pretty heady thing for me, as a ~23 year old, to be handed such a huge family heirloom and to get to take part in the annual Thanksgiving “tootling” ritual. The family always made one huge tortellini and whoever got served that one from the broth was supposed to be the lucky one for the coming year… I think. The specifics aren’t clear, but we ALL wanted the gigantic tootling!
I posted this go-to recipe for pasta dough tonight… I’ve used it for so many different dishes – just “plain” pasta (which handmade pasta can never be), filled pastas (ravioli, tortellini, etc.), wrappers (a la wonton), and so much more. It can be rolled all the way to a 7 on my vintage Queen pasta maker if I’m gentle enough! Or you can roll this beast out by hand with a rolling pin with excellent results. It’s that elastic. Check out the recipe; let me know what you think & share how you use it!