Try making pasta from scratch!
Pasta can be made easily from scratch and there is no need to have a pasta machine with this easy recipe for 'Pici' - an traditional Italian pasta that Mrs Quinn learnt to make on her trip there (don't worry it was back in 2018!).
- 410g strong flour (or any flour that you have)
- 2 tablespoons of olive oil
- 1 1/2 tsp of salt
To make the pici dough, mix the salt and flour together and place on a clean work surface. Make a well in the middle of the flour and then add in about 50 mls of water. Stir with a fork, gently incorporating the sides of the well making it bigger and bigger.
When a paste forms, add another 50mls of water, careful not to break the sides. Repeat until you have used about 200mls of water (you might use less but you shouldn't need more) and most of the flour in incorporated. A dough will have formed and you will not be able to mix with a fork any more. Knead on a work surface until smooth, about 10 minutes. Use a mixer with a dough hook if you have one.
Once smooth cover with cling film and let sit for 30 minutes. Rolling the pasta is a great thing to do as a family and will really help pass the time!
Once 30 minutes is up, press into a flat rectangle and cut the dough into strips about as wide as your little finger and half the length. Cover the strips with a damp tea towel to stop them drying out. On a dry, clean work surface start rolling the strips outwards, with both palms of your hands, applying pressure evenly and pushing out, until you have a long noodle about the same thickness as a chop stick. Basically, you’re making wriggly worms. Repeat until all the dough is used, lying the rolled ones on a cooling rack. Cook them straight away, or store them spaced apart length ways on a heavily floured tray, covered with cling film, and refrigerate for no more than 24 hours.
Cooking will only take three minutes in boiling salted water.
Photo by Alice Pasqual on Unsplash