Fresh pasta has a regular place on the lunch and dinner menu at Song Kitchen. The marble tasting bench, by the kitchen pass, is where we make our pasta every afternoon.
There are numerous secrets to making good pasta noodles. The overarching principle is to adapt the pasta for each sauce, as different types of pasta absorb sauces in different ways.
In a nutshell, thick ribbons or shells work better with rich, robust sauces, while thin ribbon shapes, like vermicelli, suit light, cream sauces or seafood and twists are good for smooth pesto-like pastes.
Also, when you begin kneading , it’s good to keep a little flour to the side and sprinkle it onto the dough if it feels a little sticky. This way it is easier to reach the right consistency rather than having to add moisture back, if it becomes too dry.
After repeatedly rolling out the dough and folding it back on itself, you know you are getting close to the right consistency when the pasta develops a good sheen.
And remember, when cooking the finished product be sure you use plenty of boiling ‘rolling’ water and salt, as pasta loves to swim, and there’s nothing worse than pasta boiled in unsalted water!