In our May/June issue, we had the pleasure of interviewing Executive Chef Matt Lintz from Local Roots. He not only provided a recipe for an incredible pasta dish (I can absolutely vouch for its tastiness), but he also included a recipe for homemade pasta. According to him, it's an easy and satisfying task to undertake!
Our note from the Chef:
The dish would be great on a cold night paired with a nice glass of red wine. It is best to use this recipe as a template and substitute ingredients that you have available. In the spring it would be great with some fresh peas, ramps, and spinach. A summertime version of this dish might include roasted tomatoes, grilled eggplant, and bell peppers.
Egg Yolk Fettuccine
Serves: 4-5 people
- Egg yolks - 10 each
- ‘OO’ or AP flour - 2 cups
- Olive oil - 2 TBL
- Whole milk - 3 TBL
- Add egg yolks to large mixing bowl and make a small well in the middle.
- Add egg yolks, olive oil, and milk to well and using your fingers or a fork slowly begin to incorporate the flour from the sides of the bowl.
- Continue to add flour slowly until the dough begins to form a rough ball.
- Roll out onto wooden service and kneed approximately 10 minutes until dough is glossy, firm, and slightly springy to the touch.
- Wrap tightly in plastic and allow to rest for at least 30 minutes or overnight.
- The pasta can either be rolled by hand or a machine. Using a bench scraper or knife cut pasta into 4 pieces.
- With a rolling pin, roll dough until approximately 1/8 inch thick then roll through machine on highest setting.
- Continue rolling on each setting until you have reached the thinnest setting.
- Either cut by hand or using fettuccine attachment on pasta machine.
- Toss with flour and hold until ready to cook.