Pasta-making is a skill. The kind that takes practice to make it perfect.
After spending two weeks in Italy, traveling to three different cities, I had the privilege to see some true pasta-makers show off their pasta making skills. And let me tell you, they have been doing some practicing.
First things first, everybody has their own way of making pasta. Some prefer to use a machine while others prefer to do everything by hand. The truth is that no matter how you make your homemade pasta it definitely beats that stuff in a box we like to refer to as pasta.
After eating fresh pasta for two weeks I don’t think I will ever be able to enjoy the store-bought kind again. The flavor and texture of fresh handmade pasta is truly enlightening. You quickly understand that this is how pasta should taste. I know that once you’ve tasted homemade pasta you will never look back.
Not only does eating pasta made fresh by hand take you to another place but making the pasta you are about to indulge in makes the whole experience somewhat more heavenly.
Now remember how I mentioned all of this takes practice? Well it does, so if this is going to be your first time, please do not be discouraged and definitely don’t be afraid to get your hands dirty. The only way anyone can master the art of making pasta is by actually making the pasta.
I have provided a recipe below for fresh made pasta using a food processor and a pasta machine. I find that this is the best way to get the concept down if you are a first time pasta maker.
Homemade Basil Tagliatelle with Butter & Sage
Serves 4
For the pasta dough:
400 grams All purpose flour
4 large eggs
4 pinches of salt
1 handful fresh basil leaves, stems removed, washed and dried
For the sauce:
6 Tablespoons unsalted butter
1 Tablespoon lemon juice
10 sage leaves
1/4 cup grated Parmigiano-Reggiano
Salt and pepper to taste
• In a food processor combine the flour and the basil. Process until the basil is incorporated fully into the flour. Add in the eggs and the salt and process until the mixture forms into a dough and the dough begins to leave the sides of the processor bowl clean.
• If the dough is too sticky, add more flour, a teaspoon at a time. If the dough is too dry add water, a teaspoon at a time and continue to process.
• Pour the dough out onto a lightly floured surface. Knead the ball of dough for 4-5 minutes. Wrap tightly in plastic wrap and set aside for 20 minutes.
• While the dough rests, set up the pasta machine on a large open work area along with extra flour for dusting. For a drying station use a dowel (or a clean broomstick) and lay the dowel across the backs of 2 chairs to provide a place for the pasta to hang and dry.
• After the dough is done resting unwrap and cut into 6 even pieces. Remove one piece and wrap the rest of the dough back up to prevent the dough from drying out. Form the dough into a rough flattened rectangle. Flour each side lightly with flour. 
Starting on the largest numbered setting roll the dough through the machine. Flour again if necessary and roll through the machine on the same number setting. Do not stretch the dough or force it through the machine, only guide the dough using your hand being sure the dough stays centered and does not wrinkle or fold. Always flour the dough, both sides, if necessary to prevent the dough from sticking to the machine or table. Repeat this process until the number 2 setting is reached. Roll the dough through the machine 3 times on the number 2 setting then hang the pasta to dry. Repeat the above steps with the rest of the dough.
• While the pasta is drying attach the pasta cutting attachment to the pasta maker. Clean any used work surfaces.
• Once the pasta is dry, meaning the pasta does not feel moist to the touch, take the dried pasta sheets and roll through the thicker cut setting on the pasta cutting machine. The pieces may break and not stay in one whole piece. Place the cut strips of pasta on a lightly floured sheet pan until ready to use.
For the sauce:
• Bring a large pot of salted water to a boil for the pasta.
• While the water comes to a boil in a large sauté pan melt the butter on medium high heat. The butter should begin to foam. Once the foam fizzles down remove from the heat and add the sage and lemon juice.
• Cook the pasta for 1-2 minutes. Remove the pasta from the boiling water allowing the majority of the water to drain from the pasta, allowing a small amount of water to go into the sauté pan will help thicken the sauce. Add the cooked pasta to the sauté pan. Replace the sauté pan back on the heat, turning it to low. Add in the Parmigiano-Reggiano, salt and pepper to taste. Toss until the sauce begins to coat the pasta. Serve immediacy with extra Parmigiano-Reggiano cheese.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
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