The first skill that needs to be mastered is the dough, and with a simple ratio and a little practice, it's pretty simple. My favorite ratio when making pasta dough is 100 grams of flour to one egg. Almost every source online or in books will begin their pasta dough recipes with something like "make a mound of flour on a wooden tabletop and create a well in the center." While effective as a method of forming dough, this is an extremely messy technique and often discourages beginners because of the amount of practice it requires to avoid spilling egg on the floor. Instead, I make my pasta dough using an identical method, but in a large bowl with a flat bottom. This allows ample room to mix the dough just as I would on a table, but catches any run-off egg and incorporates it back into the dough.
For those who prefer a video demonstration
and once more in Slo-mo
Your finished product should look something like this
Now all you need to do is boil them in water for 5-10 minutes and serve them with your favorite sauce.
|Hand-rolled cavatelli with vermont sharp cheddar, provolone and toasted panko (A.K.A. Super cheesy mac 'n' cheese)|