The past few weeks have been whirlwind, as our new life has us figuring out the ins and outs of Berlin culture and eating plenty of delicious food at the Christkindlmarkts, including rich bratwurst, Belgium-style waffles, and spiced Glühwein. With the first snow this weekend, it was nice to stay home, relax, and enjoy a simple, comforting meal. Homemade pasta with garlic oil and parsley hit the spot.
Making pasta isn’t something everyone does, but I think it should be, even if just every once in awhile. It may be a little more work than the packaged stuff, but the technique is fairly easy and the result—light and silky—is so worth it. If you use Italian ’00′ flour, a very fine ground, your pasta will be even silkier and more authentic, but all-purpose flour works just fine. Simply combine the eggs and flour into a rough dough, knead until smooth, rest, and roll out very thin. Cut the dough into noodles, cook in salted, boiling water, and voilà, homemade pasta!
Servings: 2 portions
1½ cups all-purpose flour
2 tablespoons olive oil
2 cloves garlic, sliced thin
2 tablespoons chopped parsley
Freshly cracked black pepper
Place the flour in a bowl, make a depression in the center, and place the eggs in the well. Slowly mix the eggs into the flour until completely combined, then turn out onto a floured work surface. Knead for about 10 minutes, adding additional flour if necessary, until the dough is smooth. Leave dough to rest.
In a medium-sized sauté pan, heat the oil over low heat. Add the garlic and cook until the garlic begins to brown. Steep for 10 minutes, then remove garlic. Bring a medium pot of salted water up to a boil. Use a rolling pin or pasta sheeter to roll the dough to a very thin sheet. Cut into thin strips and lightly coat in flour to avoid sticking. Shake to remove as much flour as possible, place pasta in the boiling water, and cook for 10 minutes. Drain, toss in garlic oil and chopped parsley, and season with salt and pepper.