It’s National Pasta Day — Ciao Down With This Delish Recipe

2Photo: Courtesy of Vivo.
When it comes to food, we truly believe you can enjoy everything in moderation — carbs are no exception. And, if you're like us, you definitely have a weakness for pasta. While dried and frozen varieties work in a pinch, nothing — and we mean nothing — can take the place of fresh, homemade noodles. Believe it or not, it's easier to make your own pasta than you may think. So, in honor of National Pasta Day today, we tapped chef Alessandro Nalbone of Vivo restaurant in Chicago for an easy recipe you can try at home. Buon appetito!

Homemade Pappardelle
Yields one pound of pasta (eight servings)

2 cups unbleached all-purpose flour

2 eggs

2 egg yolks

1/2 tsp salt


1. In a food processor, combine flour, eggs, egg yolks, and salt. Cover and process until mixture forms a ball. If the mixture is too dry, add more cold water (one tablespoon at a time) to make the desired consistency. If the mixture sticks to the sides of the bowl, add additional flour, one tablespoon at a time.

2. Turn out dough onto a floured surface and shape it into a ball. Cover and let stand for 30 minutes.
3. Divide dough into four equal portions. Use a hand-cranked pasta machine to knead one portion of the pasta dough to form a thinly rolled, almost transparent sheet of pasta dough.
4. Transfer to a lightly floured surface. Using a pastry wheel, cut dough sheet into strips that are about 3/4-inch wide and eight-to-nine inches long. Repeat with the remaining dough.
5. To dry pasta, spread strips on wire racks or hang from a pasta-drying rack. A clothes hanger will also do. Let stand for two-to-three hours or until dry.
6. Drop the pasta into boiling water for about four minutes. Drain in a strainer.
7. Serve with your favorite pasta sauce or a simple mix of olive oil, garlic, and salt.


1. Place unused pasta in an airtight container and chill for up to three days. Or, place in a freezer container and store for up to eight months.

2. Pasta makers don't have to cost hundreds of dollars — especially for occasional use. This one is just under $30.
3. To use a hand-cranked pasta machine, it’s best to start at the widest setting and stop at (or just before) the thinnest setting.
4. If you prepare the pasta earlier in the day, keep it uncovered at room temperature until you’re ready to use it.
5. No food processor? No problem! To make the dough without one, place flour in a large bowl, and make a well in the center. Add eggs, egg yolks, and salt to the well. Using a fork, gradually beat the egg mixture into the flour until combined. Turn out the mixture onto a floured surface and knead until smooth.

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