Hand rolled pasta with brown butter and balsamic sauce
2 c unbleached all purpose flour ½ cup reserved for dusting
2 tbsp extra virgin olive oil
3 medium pinches of salt
½ cup tepid water
Large cutting board
1 cup grated parmesan (the best you can afford) reserving 2 oz
3 tbsp butter
1 tbsp extra virgin olive oil
3 tbsp good aged balsamic vinegar (if cheap vinegar add 2 tsp of maple syrup)
1.) On your cutting board put the flour and make a well in it. Think that volcano science project from 3rd grade, making the walls tall and thick.
2.) Add oil, salt, water, and eggs into center of well using fork to mix.
3.) Slowly use the fork and incorporate the wet mix into the surrounding flour until the dough becomes workable.
4.) Keep adding flour and kneading the dough for 5 minutes until it’s firm.
5.) Let dough rest for 10 minutes covered in a damp towel.
6.) Bring 1 gallon of water to a boil under high heat. Add ¼ cup of salt to water.
7.) Cut dough in half and roll out one ball as far as possible using a little flour to dust the board and rolling pin if necessary.
8.) Avoid using too much flour in rolling as it will toughen the dough and make it more difficult.
9.) Set first ball on a lightly floured sheet tray and cover with a damp towel. (letting it rest approx 10 min)
10.) Roll the second ball out as far as possible and switch places with the first rolled out ball.
11.) After the first rests continue rolling out as thin as possible, then dust both sides generously with flour.
12.) Fold the dough over 3 times and use a sharp chef knife to cut into thin noodles and dust generously with flour.
13.) Repeat steps 12 and 13 for the other dough ball.
14.) Let the noodles rest and add butter and oil to a large sauté pan until it browns.
15.) Add vinegar to butter and stir cooking 3 minutes. It will bubble up so be careful.
16.) Add noodles to boiling water and let cook for 2-4 minutes until noodles are cooked, stirring from the beginning. Toss noodles with sauce and add cheese.
17.) Garnish with extra cheese.
Some step by step pictures
#4 #7 #14
I learned a long time ago that the only thing better than dried pasta was fresh pasta. Using a machine to roll out the dough will only take fresh pasta so far. After taking a pasta elective and reading the book heat it became clear that the only way to improve fresh pasta is to roll it yourself. It adds texture to the pasta and aids in soaking up the sauce by putting nooks and crannies into the surface. I tried that first parpadelle and it was like a post moved perfecta. I could not stand and lost my balance, it made containing my excitement difficult. It was almost like the first time I tried a fluffanutter sandwich. You can cut this recipe in half and any extra dough freezes well. Just defrost it in the fridge overnight and come to room temperature before rolling. It is not very time consuming and you will not believe the polka it performs on your taste buds. The simplicity is part of what makes this dish great allowing clean and precise flavors. If you can splurge and make this for a Sunday dinner go for the more expensive parmigiango reggiano and 2yr+aged balsamic vinegar. I hope you enjoy this, it’s one of my favorite things to make at the moment.