When I teach how to make pasta from scratch it is important to me to instill the idea that we are having fun. It’s a hand job that implicates the use of all your five senses. It’s the effort of all your body. It’s food passion that takes action.
When I show how all the body weight helps in knitting the dough I finally see people relaxing and acting as they are dancing around the lava table on my terrace in Positano. Yes, they are creating art!
I tell about the traditional recipe, how and why historically we have being making pasta in a certain way on the Amalfi Coast and then I underline how cool, once you know the rules, it’s to break them and use the inner creativity that everyone has inside.
Believe me, you are full of creativity!
In the end, the pasta on the tray is a miscellaneous of shapes all forged by loving inspiration!
400 g (14 oz) 00 flour (or 200 g durum wheat flour + 200 g 00 flour) plus extra 100 g (3.5 oz)
water and extra if needed
lemon zest (the lemon has to be organic to avoid the wax)
4 parsley leaves or any other fresh herbs, chopped
Heap flour and make a Vesuvio shaped volcano. Add in the parsley leaves. Slowly add water in the hole. Knead energetically until dough is smooth and elastic.
Roll out the dough on a floured surface, to about 1⁄2 cm or a little less than 1⁄4 inch and cut into long strips.
Bring a large pot of water to a boil and salt it as desired.
Drain the pasta when slightly al dente and reserve some pasta water.
Add pasta to your favorite sauce. If it’s too tick, add a little of the reserved pasta water and stir.
Enjoy it and think how happy you are eating the fruit of your labour!