Emilia Romagna GP 2021: Fresh Basil Pasta

Making pasta has changed from a confusing frustration to a kind of hopeful meditation for me. Each time, I try something a little different to stretch myself and explore new flavors and textures. I have had success with both the food processor method and the traditional pile of flour/ egg volcano/ messy hands method. There are reasons for both in my book. I wanted to feel the dough come together and gently incorporate the basil, and I had time to make (and clean up) a mess this weekend, so I did the traditional method and made a lovely mess! With some patience (and a pasta roller) making your own noodles is simple and in my experience meditative. If you aren’t ready to invest in a pasta roller yourself, ask a foodie friend! They probably have one lying around in a cabinet or pantry somewhere waiting to be used.

Each perfect little nest is dusted with semolina flour as soon as it comes out of the roller, once it is sliced, and as it is bundled up. Generously flour! This will allow you to leave the noodles resting until you are ready to boil them, without them sticking together into a gluey mess. This does mean that you will want to remove the noodles from the cooking water with a spider strainer or pasta spoon, the semolina flour will sink to the bottom of the pan and if you pour the noodles and water into a colander to drain, you end up with all the excess flour unpleasantly coating your pasta.

Fresh Basil Pasta

200g 00 flour (or all-purpose flour)
100g finely ground semolina flour
1 tsp salt
4 Tbsp shredded fresh basil
3 eggs (approximately 150g total)
40g milk (or enough to reach about 190g total wet ingredients)

1. On a wooden board or large clean counter space, mix the two flours and salt together and make a well in the center. Pour the eggs into the middle, use your fingers to break the yolks, and begin incorporating little by little the flour from the edges of the well into the eggs. Add the chopped basil and continue incorporating the flour, then adding the milk a little at a time, gradually incorporate all the flour. Knead until smooth, 8-10 minutes by hand. Form into a smooth ball and leave to rest wrapped in plastic wrap for at least 30 minutes. *If making the Eggplant Sauce, get started now.

2. Once rested, cut the dough into four portions, keeping the unused dough wrapped in plastic until ready to roll out. Using a pasta roller (or rolling pin) roll the pasta out to about 2mm thickness (a 5 or 6 on the KitchenAid pasta attachment). Flour generously with semolina flour to prevent from sticking. Cut into ribbons about 2cm or just under 1/2 inch thick, keeping the sheets and then sliced noodles well-floured so they do not stick to each other. The noodles can be left to rest until ready to use or refrigerated in a sealed container for 2-3 days.

3. Cook in boiling salted water for 3-5 minutes or until al dente, or just before your preferred tenderness. Remove from the pan with a spider strainer or pasta spoon and add the pasta directly to a pan with heated or just prepared sauce (such as Eggplant Sauce with Tomato and Chili Pepper) and fold together until well combined. Add 1/4-1/2 cup pasta water to combine as needed.

Adapted from Pasta Grannies by Vicky Bennison

This fresh pasta paired perfectly with Marcella Hazan’s Eggplant Sauce with Tomato and Chili Pepper. I added a little extra goodness with some smoked mozzarella inspired by the story told in the Pasta Grannies book I drew inspiration from for this pasta. It added just a bit of extra unctuousness and creaminess to this already delicious meal, totally optional, and totally delicious!