Let's make pasta!

The art of pasta making is just that - art! There is truly no right or wrong way (unless you really go wild!) to make a delicious batch of pasta.

With our specialty flour, time and patience, you will be well on your way to mastering the craft of hand-shaped pasta and will be sure to impress all who enjoy the end results.

So gather your ingredients, tools and make some space because it's time to get rollin'!

HAND-SHAPED PASTA

SERVES: 3 - 4 people

DIRECTIONS:

1 - On a clean work surface or large bowl, pile all of your flour into a mound.

2 - Make a well in the center of the mound, with walls deep enough to contain 3/4 cup + 1 tbsp lukewarm water (200 g). Gently pour the water into the well.

OPTIONAL: Add a pinch a fine sea salt to the water if you'd like. We always do ;)

3 - Gradually mix the flour and water, slowly incorporating the flour from the sides of the well with a fork. As the mixture thickens, start using your hands to continue incorporating the flour. (The dough may be crumbly at this point, but keep at it. If the dough truly needs more water, only add a “splash” at a time until it gathers.)

4 - Transfer the dough to a clean surface, and knead the dough by pressing the heel of one hand into the ball, while stretching the dough out with the other. Knead for about 6-8 minutes, until the dough feels pliable. Then roll the dough into a smooth ball, wrap in plastic and let it rest for 20-30 minutes at room temperature.

5 - Once the dough has rested, select your desired shape and get to work. (see instructions below)

Malloreddus

ORIGIN: Sardinia

Whatever you call this rolled shell of pasta (otherwise known as Gnocchetti Sardi), they are easy to craft and perfectly paired with a simple tomato sauce.

HOW TO MAKE:

1 - Cut a piece of dough (at least 1" wide) off of your wrapped dough ball.

*BE SURE TO ALWAYS WRAP YOUR UNUSED DOUGH IN ORDER TO KEEPIT FROM DRYING OUT.

2 - Roll out your cut piece into a long rope, with a diameter of 1/2"

3 - Then cut 1/2"-3/4"sized pieces from your long rope piece.

4 - Follow the video below to see how to roll your individual shapes.

Spizzulus

ORIGIN: Sardinia

This lesser known shape is such a delight to work with - almost meditative. Because of their circular shape, they work well with any chunky meat or hearty veggie sauce of your choosing.

HOW TO MAKE:

1 - Cut a piece of dough (at least 1" wide) off of your wrapped dough ball.

*BE SURE TO ALWAYS WRAP YOUR UNUSED DOUGH IN ORDER TO KEEPIT FROM DRYING OUT.

2 - Roll out your cut piece into a long rope, with a diameter of 1/4"

3 - Then cut 2" sized pieces from your long rope piece.

4 - Follow the video below to see how to roll your individual shapes.

Busiate

ORIGIN: Sicily

Some historians believe busiate is the oldest handmade pasta in Sicily. I believe it is one of the most fun shapes to make and enjoy slathered in a pesto.

HOW TO MAKE:

1 - Cut a piece of dough (at least 1" wide) off of your wrapped dough ball.

*BE SURE TO ALWAYS WRAP YOUR UNUSED DOUGH IN ORDER TO KEEPIT FROM DRYING OUT.

2 - Roll out your cut piece into a long rope, with a diameter of 1/8"

3 - Then cut 3"-4" sized pieces from your long rope piece.

4 - Follow the video below to see how to roll your individual shapes.

Pasta FAQs

How do I know if my dough needs more water?

I'll be honest here - it's all about feel. I cannot TRULY tell you when your dough needs more water, but what I will say is that if you really cannot pick up all of the flour bits as you knead, trying spraying or splashing your dough with a bit of water. Little by little is the key. You can always add more water as you go, but you can't take it out!

How do I store my pasta if I'm not eating it all the same day?

Freezing is the best method.

Once you've shaped all of your dough, line a baking sheet with parchment and lay each piece of pasta out (none of the pieces touching) and flash freeze without any covering for about an hour.

After all of the pieces have frozen, then you can place them all in an airtight container to freeze for up to 3 months. But I recommend eating those amazing noodles sooner!

Do I have to use all of the flour at once?

Simple answer: no. Complicated answer: if you are going to portion out a smaller ratio of flour, you MUST weigh it. Using cups/tbsp will not work for this flour blend as the water to flour ratio cannot be adjusted for cups of liquid.

Ex. If you want to use HALF of the specialty flour blend, then just weigh out 225 g of flour and adjust your liquid content to 100 g.

How long do I cook my pasta?

Great question, and not so straight forward answer (per usual).

Cook time depends on a lot of factors, but mostly your pasta shape, freshness and size. Depending on how large or small you make your pasta pieces will determine true cook time.

With hand-rolled pastas, an indicator is when the noodles start rising to the surface (maybe 2 minutes into a good rolling boil and WELL salted pot of water).

BUT!!! You should always taste your pasta as you cook. Everyone has a personal preference, so don't be afraid to taste and see. All "expert" chefs do that ;)

What should I sauce my pasta with?

Ah...the age old question. The choice is truly yours. Go wild, or stay simple - there is no wrong way to sauce a pasta!

Here are some starter options to get you thinking: RECIPES