Buzz
Fresh pasta often outshines dried, but I lack a pasta machine and don’t have much upper body strength. As a result, my attempts at making pasta in the past usually ended in overly thick noodles that took ages to cook. However, when I gave up on making delicate strands and switched to creating sheets instead, pasta-making became much more satisfying.
Torn, floppy pieces of pasta are not a novel idea. Known as fazzoletti, or ‘handkerchief pasta,’ they get their name from their shape (though I’d advise against using them to blow your nose). The dough is made, small chunks are ripped off, and then rolled into thin sheets, which you can tear or cut into whatever shapes you like. There are plenty of great dough recipes out there, but I’ve found a particularly straightforward one on Allrecipes that works perfectly, as it doesn’t require much kneading. I do prefer to use half semolina flour and half all-purpose flour instead of using only all-purpose. Here’s what you’ll need to create these smooth, silky sheets:
1/2 cup all-purpose flour
1/2 cup semolina flour
1/2 teaspoon fine sea salt
1 egg, beaten
2 tablespoons of water
In a large mixing bowl, whisk together the flours and salt. Create a small well in the center of the dry mixture, and pour the beaten egg into it. Use a fork to stir, and as the dough begins to clump together, start kneading, adding water if needed to form a smooth, cohesive ball. Transfer to a lightly floured surface and continue kneading for about 3-4 minutes, until it resembles the following:
Allow the dough to rest for at least 15 minutes, then using a pastry cutter (or a large knife), slice the dough into eight even portions. Flatten each piece into a rectangle, then roll each out as thinly as possible, split them in half, and continue rolling these two pieces as thin as you can manage.
The goal is to roll the pasta out so thin that light shines through it without any dark spots. The pasta in the photo above is close, but it still needs a bit more rolling, particularly near the edge closest to my hand.
Once you’ve got a collection of handkerchief-like pasta sheets, it’s time to cook them. Bring a pot of salted water to a boil, add the pasta, and gently swirl or poke the sheets if necessary to prevent them from sticking together. Boil for three to five minutes, until the pasta reaches al dente (meaning “to the tooth”), then use tongs to remove the sheets, still dripping, and toss them in warmed marinara, pesto, or a creamy (yet cream-free) pancetta-filled dish.
Grate some parmesan, tear up a handful of basil, and uncork a bottle of wine (or crack open a Diet Coke), then bask in the rustic charm of it all.
