Pasta Belly

So, it's been a while, Mr. Bloggie, but I'll make it up to you I promise! My belly is full of all sorts of goodies these days, and since my trip to Italy back in October I've been trying to perfect my pasta fresca.

Using the well method is perhaps the most satisfying technique I've ever employed, and poking properly rested dough can make even the toughest dude giggle. I love to poke. Poke poke poke.

I've found that just over 3 cups of flour to every 4 eggs and a teaspoon of olive oil makes a very tender pasta. If I'm feeling up to it, I'll knead it by hand for 10 minutes, but after a couple minutes of doing it by hand I cheat and throw it into the Kitchen Aid with the dough hook and then finish it by hand. Letting it rest is the most important part, however, and I find the longer the better, but at least 30 minutes.

Mmm...I love my pasta belly.

Wish you could have a bite,
Foodsnob

PS In honor of NYT's Top 11 Foods, I've been making a SWISS CHARD and sausage sauce to go with the pasta fresca, although anything simple is better, since the pasta is the highlight of the dish!