Although average strands of spaghetti dressed with a homemade sauce typically fill the dinner plates at our house, there’s no argument that to appreciate the beauty of true noodles — prepared with eggs, flour and a little olive oil — you need fresh pasta.
For fine pasta selections, like the hand-rolled pasta at Manhattan restaurant Felidia, it’s hard to beat what culinary pros create with dough. It’s completely unlikely that the pasta from my own kitchen will ever measure up to the delicate egg pastas turned out at Felidia, but every now and then I attempt to roll my own dough.
Purchasing high-end dried pasta that’s perfect in flavor and texture is another option. A couple of weeks ago, my family dropped in at the newest location of Eataly, the gastronomic store, at 4 World Trade Center. Lidia Bastianich, who created Felidia, has a hand in Eataly, along with her son, Joe Bastianich, and chef Mario Batali. Besides its selection of fine pasta, Eataly includes a restaurant and gourmet marketplace stocked with spices, oils, olives, bread, cheeses, wine — anything imaginable to create an “Eatalian” dinner.
Shelf after shelf of perfectly packaged nests of noodles filled me up even before I tasted (and devoured) the agnolotti during dinner. Long pastas, short pastas, pastas for soup, little pillows of pasta and thick, ridged and hollow pastas were all within reach. It’s an inspirational place.
With so many shapes and sizes to choose from at groceries like Foodtown in Cold Spring — including selections of gluten-free rice- and corn-blended noodles — it’s convenient to buy ready-to-cook pasta. But making basic egg pasta dough isn’t all that taxing. It’s not essential, but a pasta-making machine might simplify the rolling and bring more fun to the task with its hand-cranking mechanism.
If you don’t have a machine, roll out dough by hand and slice pasta with a knife or pizza cutter. Rolling dough as paper-thin as possible results in beautiful ribbons, but appearance is not all that counts. The texture and width of a noodle determine what type of sauce pairs best with it.
For thoroughly indulgent egg pasta, use only egg yolks. Gather a couple of ingredients and a rolling pin and turn out fresh sheets of dough. My daily dining partners favor a thicker fettuccine-type noodle that holds up under a layer of stout red sauce. It tastes good any time, but especially on a dark winter’s day. This time of year, as colors change and autumn leaves fall, the pasta serves as a bed for a hearty mix of vegetables anchored by acorn squash. The real work comes with the squash, and once you’ve managed to peel its firm skin, you’ll probably find the pasta prep painless.
1 large acorn squash, peeled and cubed
2 carrots, diced
½ sweet onion, diced
1 stalk celery, thinly sliced
2 cups hominy, rinsed
⅓ cup olive oil
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon cinnamon
salt and pepper to taste
Mix olive oil with spices over medium heat. Add onions, celery, carrots and squash. Cook until tender. Add hominy. Mix thoroughly and season with salt and pepper. Serve over pasta.
Serves 4 to 6
2½ cups all-purpose flour
2 tablespoons olive oil
Place flour in mixing bowl (if especially coordinated, pour the flour directly onto work surface) and create a well in the center. Crack eggs into the well and slowly beat eggs. Mix in olive oil and gradually work eggs into flour. If necessary, add a tablespoon of water to moisten. Knead dough until smooth. Finish kneading on flat surface. Form a ball of dough, cover and let dough rest 30 minutes. Slice the dough into sections, dust with flour and, using a pasta machine, pass the sections through flat pasta rollers. Lightly flour pasta sections after each pass. Repeat, adjusting the width for a thinner sheet. Once desired thickness is reached, pass dough sheets through cutters. If hand-rolling, roll dough to thin consistency and cut into desired types.
Bring a large pan of salted water to boil. Drop pasta into water little by little and cook uncovered until pasta rises and floats. Test a noodle to make sure it’s tender and done before removing from the cooking pot. Toss with sauce, vegetables, or top with light butter and finish with freshly grated cheese.
Text and photos by Mary Ann Ebner, first published by The Highlands Current