Rollin', Rollin', Rollin'

One of my greatest culinary joys is taking a big bite of fresh, perfectly seasoned pasta. That being said, it should be of utmost importance that I learn how to create that experience in my own kitchen.

Yesterday, I spent the entire day making pasta with my good friend from culinary school, Amanda. We experimented with different ratios (semolina + AP flour, semolina + water, egg + AP, etc.), making a total of six doughs.

We discovered some keepers as well as some we won't be making again. Below was our favorite.

Nine Yolk Dough

1 3/4 cups (8 ounces) AP flour

9 egg yolks

1 1/2 teaspoons olive oil

1 tablespoon milk

Couple pinches of kosher salt

1. Place the flour on a work surface and make a large well in the center. Add the yolks, oil, milk and salt. Using your finger, slowly incorporate the liquid ingredients. When partially incorporated (not too runny), use a dough cutter to fully blend the ingredients.

2. Bring the dough together with your hands (it will look flaky). Knead it with the heels of your hands. Reform into a ball and repeat several times. If too dry, add a bit of oil or milk; if too wet, add a bit of flour. Continue kneading until the dough becomes soft and silky. Be patient—this can take 10 to 15 minutes. Don't worry about over-kneading the dough.

3. Double-wrap the dough in plastic so it doesn't dry out. Let it rest at room temperature for at least 30 minutes before rolling it through a pasta machine. It can be made a day ahead and refrigerated, but make sure it comes to room temperature before using.

We used the dough for two types of ravioli (arugula-Pecorino as well as fresh corn-smoked mozzarella). Both were amazing.

Originally, we were following a recipe from The French Laundry Cookbook, but Amanda and I changed it so much we think of it as our own.

Barilla, you've got nothin' on us.

Glutton for Gluten

Day 37

I tend to think there's a little Italian in everyone.

I've never met anyone who doesn't like pasta, and I can't imagine any reason not to be a fan. Obviously, there are those who avoid carbs like the plague to keep off the pounds as well as those who are required to stay away due to gluten allergies. To the latter, I feel for you—my best friend discovered she had a wheat allergy (now gone, thanks to a great doctor) in her 20s and was unable to eat pasta for a good chunk of her life. It disheartened me to see her pass up some of her favorite dishes.

To the non-carb-eating dieters: What are you thinking? Stop being a sadomasochist and enjoy life a bit. It's not going to kill you. And just think: Wouldn't it be horrible if your afterlife involved a gluten allergy? Think about it...

Pet peeve, sorry. Had to get that off my chest.

I, for one, reveled in pasta eating (and making) today. Dishes included ricotta-filled ravioli with tomato sauce, potato gnocchi in brown butter sauce, and spinach lasagna with meat and bechamel sauces. I think I can now confidently break out the pasta attachment for my KitchenAid stand mixer. (I'm embarrassed to say I've had the accessory for four years and never used it.)

We have a big assignment ahead of us tomorrow: our first experimental dish. Called "Flounder Your Way," the idea is to create a plate based on a list of provided ingredients; we have the morning to make it. I'm interested to see what my classmates produce.

Time to use my noodle and figure it out for myself.