Quarantine Cuisine: Homemade Pasta

Being stuck at home means that all the good things about life - eating out, Italian restaurants, eating out at Italian restaurants, etc. - are pretty much unavailable. But that doesn’t stop the cravings, does it? No. In fact, all it does is give me more time to think about all the pasta I’m not eating and crave it more. A vicious cycle. So in between my loneliness and hunger, I decided to fill my time and my belly with something delicious. We can skip the part where I went to my cabinet excitedly looking for pasta only to realize that I had none and land at the part where I became committed to having a good meal without leaving the house. Enter FRESH HOMEMADE PASTA. Anyone with the slightest interest in cooking knows two things about pasta: 1. Your water should be salty like the sea 2. Fresh pasta is better What I didn’t know is that while the ingredients are few the tools are many. After I researched how to make pasta without a pasta maker and a rolling pin, I settled on my only option, fettuccini. Add in the fact that my fridge basically consisted of leftover chicken, cheese and some butter and you’ve got, fettuccine alfredo. BOOM, I’m a chef now. Even without all the right tools, making pasta at home is pretty simple because it doesn’t require a lot of ingredients but it does require patience, determination and a little bit of work. That being said, it’s incredibly delicious and super impressive. Even if it’s just for Instagram. Here’s what you’ll need: 3 large eggs + 1 egg yolk, beaten to blend 1 tablespoon extra-virgin olive oil 2 cups all-purpose flour 1.5 teaspoon kosher salt

How to Prep: Mix eggs, salt, and oil until thoroughly combined. On a large flat surface, pile your flour. Build a “well” in the middle and pour in your egg mixture. Combine slowly with a large fork by dragging in flour in a circular motion until there is no more egg and a shaggy dough forms. Knead with your hand for about 10 minutes until the dough is smooth and “elastic”. Cover dough tightly with plastic wrap and let rest at least 30 minutes and up to 24 hours. Cut the dough into four equal pieces. Take one piece and cover the others. Flour your surface, graciously. Using a floured cyclical shape - I used a metal water bottle - start rolling out the dough. Try to create a rectangular shape - it’s impossible but still try. Roll the dough out until it is so thin that you can read a newspaper through it. Flour the dough then loosely fold the dough on top of itself created a fold about 3 inches long. Using a serrated knife, saw the pasta to your desire width. Flour. Cover. Repeat. Boil your pasta for about 90 seconds in hella salty water. 120 if you couldn’t get it as thin as you should have - you know who you are. You can’t over salt the water, don’t be a punk. Make the pasta of your dreams. Or just add butter, salt, and pepper. Taste it. Eat it.

Bomb right?