Pasta Dough Recipe

How to make it

---

• The recipe I use for pasta dough has been adapted to various sources, and cannot be considered accurate or complete with all of the additional flour and water that is added throughout the whole process. This is just a starting point, but remember to keep lots of extra flour on hand.
• Make a well with your flour and salt in a large bowl (or on a table if you’re confident in your ability to not make a mess). In a separate bowl, whisk eggs, olive oil and water (and white wine, if you’re using it). Pour the wet mixture into the well and use a hand to gently swirl the wet and dry ingredients into a cohesive dough. Add more flour as needed so that the dough isn’t sticky, and add more water if it’s too dry.
• - Knead until the dough is smooth, very smooth. Wrap it in plastic wrap and let rest in the fridge for about 30 minutes. Rest your forearms in the mean time.
• - Cut dough into desired shape and either let it dry for several hours (if you’re planning to store it for later use) or cook immediately (cooking time will be very short, like 2-3 minutes in boiling, salted water).
• My old-school pasta roller has two wheels to cut different sized noodles, but they usually jam up (they’re practically antique, I got them from my dad after all), so I opted to hand slice noodles this time. Use liberal amounts of flour to prevent sticking, that’s all I can say. I also had to improvise some sort of instrument to facilitate the drying process, so I set up some wire hangers on a lamp with flexible arms. Lo-fi? Yes, but it worked like a charm.
• Peanut sauce
• - Bring coconut milk to a gentle boil over medium heat. Add curry paste and cook for approximately three minutes, until the paste is well incorporated and fragrant.
• - Add peanut butter and cook for an additional minute, whisking continuously to ensure an even consistency.
• - Reduce the heat to low and add brown sugar. Continue stirring until sugar is dissolved.
• - Remove sauce from heat and stir in fish sauce and chili oil, if desired. Add warm water for a thinner consistency.
• Notes: This sauce will taste uninspiring until the brown sugar is added, which magically adds a more complex flavor to the sauce. The fish sauce could probably be omitted if you don’t have any around, though you may want to add soy sauce to add that additional savory layer of flavor. If the sauce breaks while cooking, lower the heat and whisk vigorously to pull everything back together.