Pasta is so amazingly delicious. We try not to eat too much of it, but when we have time and a craving, we make it! We recently did a cooking class for our Sunday School members and it was so much fun!! Ready?

Step 1

Gather ingredients. We try to use as much organic ingredients as possible. It’s better for you! You will need flour, eggs (we use farm fresh eggs), EVOO (extra virgin olive oil), ice water, and sea salt.

Step 2

Measure 1 cup of flour onto your board.

Step 3

Make a well in the middle of the flour.

Step 4

Put 1 farm fresh egg in the well. Stir with your finger. Think scrambled eggs before cooking. This is what it looks like before stirring with your finger:

This is what it looks like after you stir it with your finger:

Step 5

Slowly incorporate egg with flour.

Step 6

Combine until it starts sticking together well, but not too well.  Add 2 teaspoons of EVOO.

Step 7

Add 1 teaspoon ice water (hold the ice).

Step 8

Knead until it looks like dough. Using the palm of your hands is a good way to incorporate everything.

Step 9

Add 1 teaspoon ice water.

Step 10

Add 1 teaspoon EVOO. Knead.

Step 11

Put extra flour down as needed to help prevent sticking. Add 1 teaspoon ice water. Add 1 teaspoon EVOO. Knead.

Step 12

Add 1 more teaspoon ice water. It’s better to have a wet dough before you start rolling it out, rather than a dry one.

Step 13

Sprinkle flour down on your board to prevent sticking. Get your handy-dandy notebook…oh wait, that’s blues clues. Get your handy-dandy rolling pin and get to rollin’!

Keep going. You want to get it as thin as possible. If you think it’s too thin, it’s not. Roll it about 15-20 more times. Then it will be perfect. Imagine you have cataracts and you’re pretty old, let’s say upper 80’s (I love you Grandma). I say that to say this. You want to be able to almost see through it. So if you’re 80+ years old and have cataracts, everything is really blurry and you can’t see hardly anything. Does this make sense to anyone else but me? Yes? Awesome! No? Moving on.

Continue rolling until it’s thin.

Step 14

Get your knife. For this we used a Calphalon Santoku 5 inch knife. You can get one for about $25-$30 bucks. It’s a great knife for small hands.

Jay cut pappardelle pasta, which is a broad noodle. Continue cutting into strips.

Step 15

Boil the pasta in salted water for 3-5 minutes. Serve with marinara.

 

Here is the recipe:

You will need 1 cup flour plus extra for bench flour (sprinkling), 1 farm fresh egg, 4 teaspoons ice water (total), 3/4 teaspoon salt, and 4 teaspoons EVOO.