When I was working in Maine, I was quite lucky. With the exception that I was living with a giant bi…wow, let’s not go there…I will tell you that I miss the dog. She was a bitch too, but in a good way. Shoot, I knew I would let it slip.
Anyway, this post is about pasta. I was working at Hugo’s – a great restaurant run by a former sous-chef of Thomas Keller, Rob Evans. He was a very cool guy and a fantastic chef. I think he should have opened a place in New York, he would just kill it. Frankly, I still think he should. Unlike a lot of people I see opening restaurants, he earned his stripes. Well, one of my jobs everyday was to make the pasta, the way TK would make it. That means – NO KITCHEN AID – you dig!! We knead the pasta by hand. You knead the pasta everyday for 30 minutes. You dig. I really do miss the dog.
As you might recall (if you are one of the five people who read this blog), I had an abundance of egg yolks from the white cake I made for my niece. I could think of only one thing I could make with an extra 12 egg yolks - TK’s pasta. It is absolutely the best pasta you will ever make. It is rich, tender, and has just enough of a bite. It starts off really wet and slightly hard to control, that is why I usually recommend preparing it on a metal surface. Plus, if you use a metal surface, you will end up using less flour. The recipe says 2 1/2 cups…but it should be closer to 2 cups.
So, start it like you would any pasta. Make a well with the flour and add the wet ingredients to the center. You should use a bench scrapper and a fork to help you mix the ingredients into a controllable ball. The surface of the ball will be rough.
When you knead, make sure you are using the bottom of your palm and pushing hard into the counter and folding the dough over onto itself. And now you knead, and knead, and knead..until it is smooth. Think 30 minutes. I do not want to seem like a chauvinist ass, but they used to tell me, “When it feels like a woman’s breast, it’s ready.” I hate to tell you what they said when I made banana foster. If you do not know what a breast feels like, then push your thumb into the ball and when it slowly regains its shape, it is ready….
Now, dust with flour, wrap it tight in saran, refrigerate, and let it rest…at least 1 hour…
2 – 2 1/2 cups flour
12 Egg yolks
2 Whole eggs
1T Olive Oil
If you have any questions, just leave me a comment and I will get back to you…
Have a nice day..