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Pasta Party!

Pasta Party!

Hey there! Abbie here, G&G's marketing manager. One of my favorite ways to enjoy the weekend is to cook meals with friends and family, and my absolute favorite is hosting what I like to call a 'pasta party.' (I'm sure my friends are tired of hearing me suggest it at this point.) There's nothing quite like drinking wine and making handmade pasta from scratch together–and it's way easier than you'd think! No pasta machine? No problem. You can have a pasta party at home without one–it's as simple as rolling out your dough with a rolling pin and cutting it into strips. Here's how I do it!

 

It's crucial to start with good-quality ingredients. (I learned this the hard way when I started out with store-brand flour and cheap olive oil years ago). You'll need:

2 cups Dayspring Farms AP Flour
Rise N' Shine Farm eggs
1 tsp Bulls Bay sea salt
1 Tbsp GA Olive Farms olive oil

 

 

This next part you can do on a countertop surface if you're brave, or you can do in a bowl in case big messes happen–I switch between the two, depending on how adventurous I'm feeling that day.

Arrange the flour into a mound if on the counter, or simply place into your bowl, then create a large divot in the center and crack the eggs into it.

 

Add olive oil & salt to eggs, then, using a fork, whisk the eggs vigorously, containing them in the divot. Incorporate the surrounding flour a little bit at a time, then start using your hands to fold the dough. If your dough is dry, add water 1 tsp at a time. Knead until fully combined. (If I'm using a bowl, I like to move the dough to the countertop at this point.)

 

Once your dough is consistent, wrap it in plastic wrap and stick it in the fridge for about 20 minutes.

This is when I usually start working on my sauce. One of my favorites is Bon Appetit's very easy vodka sauce recipe, and during the summer I really like the fresh red sauce recipe that our friends at Pasta Mami shared with us a while back.

 

When you're ready, remove dough from the fridge and from plastic wrap. Flatten into a disc with your hands, then, on a floured surface, use a rolling pin to flatten the dough further. Keep rolling until your dough is thin and even, about 1/16 of an inch thick. You may need to sprinkle flour on your dough from time to time as you're rolling it out.

 

Here's the fun part! Using a sharp knife, cut dough into even strips to make pasta. Try something thin like linguine, or something thick like pappardelle, as I did here. Get creative!

Once cut, dust with flour and hang to dry. I've used the backs of chairs, dish-drying racks... anything will do! Boil fresh pasta 2–3 minutes.

Any pasta that you don't cook that day should be rolled into nests with extra flour and stored in a sealed bag or container in the fridge or freezer. It will last about 3 days in the fridge and 6 weeks in the freezer. And one last tip before I sign off–be sure to salt your pasta water. Happy pasta-making!