Fresh Pasta

Fresh Pasta Serves 4

This dish makes for a great first course, otherwise known in the Italian meal structure as a primo.

Ingredients:

4 cup (500g) ‘00’ flour

5 each (250g) eggs

Put the flour in a pile on the table and make a well. Crack the eggs into the well. Using a fork stir the flour into the eggs until a shaggy mass. Begin the knead the dough until smooth and elastic (this will take 10-15 minutes). Cover the dough with a clean kitchen towel and rest for 30 minutes minimum.

Cut the dough into quarters and roll it out with a pasta roller, rolling pin, or a wine bottle. Use flour as needed to keep from sticking to the surface. Cut into the desired shape.

Cook in salted water (we recommend using 1TB (14g) of Riserva del Mare fine sea salt per 1 Quart (1 liter) of water) It should be as salty as the sea.

Method:

Cook for 6 minutes in boiling water or until floating.

Toss in olive oil, fresh cracked pepper, sea salt and pecorino or your favorite sauce!