Pasta

Homemade pasta can be fun for a new cook (or anyone, really) to up their game. In 30–45 minutes, a solo cook can make enough pasta for several recipes. The basic ratio is 2 cups flour to 3/4 cup liquid for 1 pound of pasta, or 4 servings. The primary liquid consists of eggs and olive oil, but vegetable juice, lemon juice, or fresh herbs can be used to add color and flavor.

To store uncooked noodles, lay out flat and gather into nests on a parchment lined cookie sheet. Freeze on cookie sheet for 1 hour, then place into freezer bags and return to freezer until needed. Pasta will last up to 6 months in the freezer.

Cut the ball of dough into quarters, keeping remainder covered with a towel while working on each piece.

To store uncooked noodles, lay out flat and gather into nests on a parchment lined cookie sheet.

Pasta Dough

• 1 cup all-purpose flour, plus more for rolling and dusting
• 1 cup semolina flour
• 3 large eggs
• 2 tablespoons olive oil

Makes 4 servings

Mound the flour onto work surface and make a large well in the center. Crack eggs into well, add olive oil. Using a fork, beat the eggs and oil until well combined.

In small mounts, add flour to egg mixture and beat with the fork until all is incorporated. Mix until it begins to take shape and can be gathered into a loose ball. Knead the dough for about 10 minutes, until the dough firms up. Shape into a ball and cover with a kitchen towel to keep it from drying out. Let the dough rest for at least 30 minutes and up to an hour.

Cut the ball of dough into quarters, keeping remainder covered with a towel while working on each piece. On a floured surface, roll out the dough as thinly as possible. Dust liberally with more flour to prevent sticking. Fold the pasta sheet a few times over itself (as if folding a letter in thirds) and cut it to the desired width. Shake noodles out, toss with a little flour, and let them rest in loose mounds on a towel while rolling out the remaining dough.