Homemade pasta: easy and fun to make!

No dish is more quintessentially Italian than homemade pasta. It can be long, short, filled or cut small to use in soup. There are also pastas that use a variety of whole grain flours, water instead of eggs, or hot water and butter instead of eggs. Despite innumerable variations, this classic homemade pasta recipe is perfect as the basis for almost any pasta dish.

Homemade Pasta

Homemade Pasta Recipe

Serves 4-6

This homemade pasta recipe is perfect for as many people as you wish. Remember to use 100 grams (3 1/2 ounces) of flour and 1 large egg per person. You will also need extra flour to keep your work surface, rolling pin and hands floured. Note that fresh, homemade pasta is wonderful cooked immediately, dried or frozen.

Ingredients

All purpose or 00 flour, 230 grams (8 ounces)
Semolina flour, 170 grams (6 ounces)
If you’re unable to locate semolina flour then use only all purpose or 00 flour.
4 eggs

Special equipment and ingredients

Pasta machine
Pasta rolling pin
Semolina pasta flour

Full disclosure: I make a small commission for purchases made through links on my blog. Prices are identical to those on the Amazon website, but purchasing through my link helps support my work in bringing you great recipes and culinary information!

Instructions

Place the flour on your work surface.
Next make a large well in the flour and put your eggs in the well.

Making homemde pasta
Whisk the eggs with a fork and then gradually incorporate the flour into the eggs.
When the dough is too stiff to work comfortably with a fork,  work in the rest of the flour with your hands.
Knead the dough for about 5 minutes until it is smooth and elastic.
Form the dough into a ball, cover and allow to rest, for about a half hour.
Divide the dough into four pieces.
Work with one piece at a time and keep the other pieces covered.
Use your hands to roll each piece to about 10 centimeters by 25 centimeters (4 by 10 inches).
Pass the dough through the homemade pasta machine at the widest setting.
Fold the dough over and pass through the widest setting again, repeatedly, until it’s smooth and silky, with smooth edges.
Reduce the width setting and pass the dough through the pasta machine again.
Continue to reduce the width setting until the pasta sheet has reached the desired thickness.

Making homemade pasta
You can now use the pasta sheet to make lasagna, filled pasta or cut the sheets into any shape you’d like.

Fettuccine

Making homemade pasta

Garganelli

Pasta making at Flavor of Italy

Making ravioli

Once you have cut the pasta into its desired shape put it on a lightly floured dishtowel to rest until you are ready to cook it.

Making homemade pasta

Ravioli

You can also roll out the homemade pasta by hand using a rolling pin instead of a pasta machine.
Roll out the dough, and rotate it constantly: turn 90 degrees and then flip it it over.
Make sure your work surface, hands, and rolling pin are always lightly floured.
Continue this process until you have a pasta sheet of the desired thickness, about 1 millimeter or less.

 

Making homemade pasta

Homemade pasta

Course: Pasta
Cuisine: Italian
Prep Time: 40 minutes
Total Time: 40 minutes
Serves 4-6 

This homemade pasta recipe is perfect for as many people as you wish. Remember to use 100 grams (3 1/2 ounces) of flour and 1 large egg per person. You will also need extra flour to keep your work surface, rolling pin and hands floured. Fresh, homemade pasta is wonderful cooked immediately, dried or frozen.

Print

Ingredients

  • 8 ounces All purpose or 00 flour 230 grams
  • 6 ounces Semolina flour (If you're unable to locate semolina flour then use all purpose or 00 flour) 170 grams
  • 4 large eggs

Instructions

  1. Place the flour on your work surface.
  2. Make a large well in the flour and put your eggs in the well.
    Making homemde pasta
  3. Whisk the eggs with a fork and then gradually incorporate the flour into the eggs.
  4. When the dough is too stiff to work comfortably with a fork, work in the rest of the flour with your hands.
  5. Knead the dough for about 5 minutes until it is smooth and elastic.
    Making homemade pasta
  6. Form the dough into a ball, cover and allow to rest, for bout a half hour.
  7. Divide the dough into four pieces.
  8. Work with one piece at a time and keep the other pieces covered.
  9. Use your hands to roll each piece to about 10 centimeters by 25 centimeters (4 by 10 inches).
  10. Pass the dough through the homemade pasta machine at the widest setting.
  11. Fold the dough over and pass through the widest setting again, repeatedly, until it's smooth and silky, with smooth edges.
  12. Reduce the width setting and pass the dough through the pasta machine again.
    Making homemade pasta
  13. Continue to reduce the width setting until the pasta sheet has reached the desired thickness.
  14. You can now use the pasta sheet to make lasagna, filled pasta or cut the sheets into spaghetti or fettuccine.
    Making homemade pasta
  15. Once you have cut the pasta into its desired shape put it on a lightly floured dishtowel to rest until you are ready to cook it.
  16. You can also roll out the homemade pasta by hand using a rolling pin instead of a pasta machine.
  17. Roll out the dough, and rotate it constantly: turn 90 degrees and then flip it it over.
  18. Make sure your work surface, hands, and rolling pin are always lightly floured.
  19. Continue this process until you have a pasta sheet of the desired thickness, about 1 millimeter or less.

Shaved Brussels Sprouts Salad with Grated Parmesan Cheese and Toasted Walnuts

Shaved Brussels Sprouts Salad with Grated Parmesan Cheese & Toasted Walnuts is a delightful winter salad and a great way to serve this winter vegetable! I’d never thought of using brussels sprouts raw in a salad but it’s one of the easiest and tastiest ways to use them.

Brussels Sprouts Salad & Toasted Walnuts

Brussels sprouts are an odd vegetable. Their growing time of four months is double that of large purple and white cabbages. Whereas other veggies in the cabbage family produce one single vegetable, the brussels sprouts plant produces many.

Brussels Sprouts Salad - the plant the sprouts grow on!

Easy and quick to make, this is a delightful salad alternative!

It’s complicated to slice the brussels sprouts without a food processor, so if you don’t have one I’d strongly suggest you purchase a Cuisinart. This one is available right now at a great price. I’ve had just two Cuisinarts in my forty plus years of cooking. They’re high quality, efficient and robust.

(Note: Purchasing through my link is the SAME price as purchasing directly. The small commission I earn helps support my work to continue bringing you great recipes!)

Shaved Brussels Sprouts Salad with Grated Parmesan Cheese & Toasted Walnuts

Serves 6

Ingredients
Brussels Sprouts, trimmed, 2 1/4 pounds
Green onion tops, thinly sliced width-wise, 1/4 cup
Walnuts, a generous handful, gently toasted in a frying pan, 2 ounces
Parmesan cheese, freshly grated, 3 tablespoons
Extra virgin olive oil, 4 tablespoons
Lemon juice, freshly squeezed, 1 1/2 tablespoons
Salt, 1 teaspoon
Black pepper, freshly ground 1/2 teaspoon

Cooking Instructions
Using a small jar shake oil, lemon juice, salt, and black pepper together and set aside.
Using a food processor thinly slice the brussels sprouts.

Brussels Sprouts Salad - shaving the sprouts in a Cuisinart
Place sprouts in a large serving bowl.
Add the green onions.
Add the dressing and toss to coat.
Top with the toasted walnuts just before serving.

Brussels Sprouts Salad - use fresh walnuts for the salad!
Season to taste with salt and pepper and serve.
Note:
My friend and food aficionado Kathleen Delgado suggests this variation: Substitute almonds for the walnuts, and add sliced apples…delicious!

 

Brussels Sprouts & Toasted Walnut Salad

Shaved Brussels Sprouts Salad with Grated Parmesan Cheese & Toasted Walnuts

Course: Salad
Prep Time: 25 minutes
Servings: 6
Serves 6
Print

Ingredients

  • 2 1/4 pounds Brussels Sprouts trimmed
  • 1/4 cup Green onion tops thinly sliced width-wise
  • 2 ounces Walnuts a generous handful, gently toasted a frying pan
  • 3 tablespoons Parmesan cheese freshly grated
  • 4 tablespoons Extra virgin olive oil
  • 1 1/2 tablespoons Lemon juice freshly squeezed
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper freshly ground

Instructions

  1. Using a small jar shake oil, lemon juice, salt, and black pepper together and set aside.
  2. Using a food processor thinly slice the brussels sprouts.
    Shaved Brussels Sprouts
  3. Place sprouts in a large serving bowl.
  4. Add the green onions.
  5. Add the dressing and toss to coat.
  6. Top with the toasted walnuts just before serving.
    Walnuts
  7. Season to taste with salt and pepper and serve.

Recipe Notes

My friend and food aficionado Kathleen Delgado suggests this variation: Substitute almonds for the walnuts, and add sliced apples. Delicious!

 

 

Shaved Brussels Sprouts Salad! Delicious, Nutritious & make in just minutes!

 

Rome’s Fascinating Quartière Coppedé!

Fairy Cottages Piazza Mincio Coppedé neighborhood

The Quartière Coppedé, one of Rome’s most fascinating neighborhoods, is just a short bus ride from the heart of Rome’s city center, or less than a half hour’s walk following along the Villa Borghese park towards Parioli.
This often overlooked, but extremely beautiful and captivating quartière is named after the neighborhood’s designer and architect, florentine Gino Coppedé. In 1919 Coppedé was given carte blanche to design the neighborhood of nearly twenty buildings, but unfortunately he died in 1927 before completion, and the project was then finished by Paolo Emilio André. Coppedé loved to use a lavish, spirited style infused with a touch of humor in his work. This neighborhood is thoroughly unlike any other you’ll encounter in Rome and absolutely merits a visit!
Apartments in the buildings are large and lavish, now owned by both residents and businesses. It’s almost impossible to find an available apartment to rent or buy and if you do the prices are exorbitant.
The entire Coppedé neighborhood is worth exploring, but here are a few things you won’t want to miss.
The main access to the quartière is from Via Tagliamento off Viale Regina Margherita, heading along Via Dora under a massive arch towards Piazza Mincio.

Arch entryway to the Coppedé neighborhood along Via Dora

Take your time to explore every detail along the way: the ceilings, chandeliers, fences, gardens and building facades. Each is abundant with a thrill of fun detail. Styles are a delightful mixture of Art Deco, Byzantine, Medieval and Classic. You’ll find that certain decorative elements are recurrent, like bees.

Bee theme in Quartière Coppedé, Rome

The wrought-iron gates and fences are filled with delightful decorative twists and turns.
Just under the arch on Via Dora is a massive wrought iron chandelier you won’t want to miss. Also explore the ceiling detail around the chandelier.

Arch entryway to the Coppedé neighborhood along Via Dora

Arch entryway to the Coppedé neighborhood along Via Dora
Walk along Via Dora until you reach Piazza Mincio where you’ll see the Fontana delle Rane (the Frog Fountain), built in 1924, right in the center of the square. It’s one of my favorite fountains: eight large frogs spitting water into a central basin.

Frog fountain Piazza Mincio Coppedé neighborhood

The Palazzo della Rana (Spider Palazzo) is at Piazza Mincio, 4. You’ll find a mixture of architectural styles in this five story building. Just above the entrance is a massive gold spider.

Spider Palazzo Piazza Mincio Coppedé neighborhood
More building detail as you look above the spider…

Spider Palazzo Piazza Mincio Coppedé neighborhood

As you stand in the entrance to the Spider Palazzo you can look out towards a lovely view of the Frog Fountain in Piazza Mincio.

Frog fountain view from the Spider Palazzo, Quartière Coppedé

Looping around the piazza to Piazza Mincio, 3 are the Fairy Cottages, my favorite in the Coppedé neighborhood.

Fairy Cottages Piazza Mincio Coppedé neighborhood

Every detail is worth catching, from the fences and gates with their seahorse design,

Seahorse design in Fairy Cottages gate, Quartière Coppedé

to the plants in the garden around the cottages, to the exquisite detail you’ll find on the Fairy Cottages facade.

Fairy Cottages fresco and design details, Quartière Coppedé

Fairy Cottages fresco and design details, Quartière Coppedé

Make sure you look at all of the Fairy Cottages which loop around onto Via Brenta and Via Aterno.

Fairy Cottages fresco and design details, Quartière Coppedé
Gino Coppedé has decorated and frescoed the Fairy Cottages using many concepts and styles.

Fairy Cottages fresco and design details, Quartière Coppedé

You’ll find a tribute to Gino Coppedé’s home town Florence with frescoes of both the Duomo and the Palazzo della Signoria. There’s also a wonderful fresco of a ship at sea.

Fairy Cottages Coppedé neighborhood
Continue looping around the piazza to Piazza Mincio, 2 (just opposite the Spider Palazzo) where you’ll find a beautifully designed, black and white themed entranceway. Note the exquisite archways and ceiling design.

Piazza Mincio 2, Quartière Coppedé, Rome

Piazza Mincio 2, Quartière Coppedé, Rome

Piazza Mincio 2, Quartière Coppedé, Rome

Just as you enter the palazzo you’ll read, looping across the entryway, the lettering Ospes Salve, latin wording for welcome. This palazzo, like all in the neighborhood, is unfortunately privately owned so it’s only possible to enjoy its entranceway and facade.
Make sure you branch out throughout the Quartière Coppedé to find more of Coppedé’s work at Via Brenta 14 and 16, Via Ombrone 8-10 and 11, Via Serchio 2, Via Olana 7. There are a number of embassies in this neighborhood including South Africa, Poland, Marocco, Republic of the Congo. One of Rome’s better known high schools, Liceo Scientifico Amedeo Avogadro, can be found on Via Brenta.
After your visit to the Coppedé neighborhood, which should take you a few hours to half a day, you might want to have a coffee and a pastry. Be sure to try the Pasticceria Duranti Valter, just a short walk away to Viale Regina Margherita, 25. They’re opened every day but Wednesday.

Pasticceria Duranti Valter, Viale Regina Margherita 25, Rome

And if you feel like lunch I’d strongly recommend one of these great restaurants, all within walking distance from the Quartière Coppedé:
Il Caminetto, Viale Parioli, 89. (twenty-four minute walk) Reservations strongly recommended, great food, extremely popular and very Roman (it’s been packed every night for thirty years).
Il Cigno, Viale Parioli, 16 A/B. Tel: 06-808-2348 (fifteen minute walk) This is actually a pastry shop, cum coffee bar and lunch spot. It’s fabulous and  one of my favorites. Great gelato too.
Al Ceppo, Via Panama, 2. (fourteen minute walk) Fabulous restaurant, refined, reservations recommended.
Pescheria Rossini and Taverna Rossini, Viale Gioacchino Rossini, 48 and 54 respectively. (fourteen minute walk) Same owners and next to each other. Pescheria Rossini is mostly seafood and higher end, Taverna Rossini more casual, with a full Roman menu including pizza.
How to reach the Quartière Coppedé:
Walking:
A 22 minute walk: Follow along the Villa Borghese Park on Via Pinciana for about 700 meters, turn right onto Via Giovanni Sgambati for 70 meters, and left onto Via Pò for 750 meters. Via Pò then changes name to Via Tagliamento, and after a short distance (80 meters) you will reach Via Dora. Just 110 meters along you’ll arrive at the beginning of the Coppedé neighborhood.
By bus:
From Piazza Barberini you can take either a #63 or #83 bus; otherwise a #80 bus plus a seven minute walk.
From Piazzale Flaminio take an #89 bus and walk six minutes; otherwise walk seven minutes, then take the tram #19.
And of course a taxi is always an easy option.

Penne all’Amatriciana

Amatriciana or matriciana, the sauce is still the same: rich, spicy, with crunchy bits of guanciale. The name varies based on who’s trying to lay claim to this pasta sauce’s origins. The sauce is supposedly named after the town of Amatrice in the Appenine hills to the North East of Rome just at the absolute…

Chocolate Truffle Treats

Chocolate Truffle treats

  My sister Laurie made these Chocolate Truffle Treats for a recent cookie exchange party and as she described them to me I knew they were a winner! Then when I saw a picture of them I was completely sold. The flavor is so rich and delightful, and incredibly chocolatey,  you think you’re eating truffles….

New Year’s lunch at Garibaldi Restaurant

Garibaldi is my favorite restaurant in Rome and for a whole host of reasons. It’s close by and I can’t deny that adds a lot to its appeal. But that’s just the whipped cream on top of the icing already on top of the cake. I like a restaurant that makes you happy just by being there:…

Christmas Decorations & Festivity in Rome

Piazza Venezia Christmas tree

There are some lovely decorations, lights and Christmas trees to check out as you stroll through Rome during the holiday season. Christmas in Italy is also characterised by its lovely and elaborate nativity scenes (presepi) which you’ll find in just about every church in the city, and by the gorgeous panettone packages in the window of every alimentare…

The Mercato Centrale in Rome’s Termini train station

Mercato Centrale vendor, Termini station, Rome

The new Mercato Centrale in Rome’s Termini train station isn’t a mercato in the traditional Italian sense. It’s a great addition to the station, but reminds me more of something like a scaled-down, smaller version of San Francisco’s Ferry Building, or an Eataly. It has sixteen eateries and places to buy pizza a taglio, cheeses, great bruschetta…