The Omnivorous Fish

You are a friend indeed to this pasta novice in need; a whole post, just for me? What kindness. This post is extremely helpful and a great support.

The pasta dough has been made and is having her little beauty rest before rolling.

Despite KitchenAid’s propoganda which hoped that I would use the mixer to both mix and knead the dough, I did that part by hand, since of course that is the only way I’ll ever develop a feel for the dough. I did use 00 flour, since when the moment came, I actually didn’t have enough AP. So here goes nothing. And I used a sort of “yolky” ratio — 3 x-large eggs and 3 yolks to 3 1/2 cups flour. I read somewhere that since the eggs were extra large, I probably wouldn’t need any water. Wrong. I started with just a tablespoon in the mix, and although the dough wasn’t crumbly, it was rather stiff and unyielding and kind of angry that I wanted to knead it at all. But I seduced it with more water, sprinkling droplets as I kneaded (no spray bottle, sadly), until it became an extraordinarily silky mass — still fairly dry, not at all sticky, but quite pliable.

The summer vegetables are blanched, and I’ll reduce some cream to sauce with. The cheese is a Brebis Blanche from 3-Corner-Field Sheep Farm, purchased yesterday at the Greenmarket. It’s softer and more chevre-like than a ricotta salata, with a definitely sheepy character and a little bite. I think it will work well.

Time to go roll out. I’m enjoying this — thanks for all your wise counsel.