There’s nothing quite like the comfort of homemade pasta, especially when it’s made with a little love and Southern know-how. Recently Chef Chaz Lindsey joined Carol and Malcolm on Deep South Dining to talk about his journey in the restaurant business and his unique take on some Southern staples. Chef Lindsey also discussed the virtues and delights of homemade pasta. You can listen to the episode here or watch the live-stream here.
With just a handful of simple ingredients—flour, eggs, and a dash of patience—you can whip up a fresh, tender pasta that soaks up every bit of flavor from your favorite down-home sauces. Whether you’re serving it up with a rich, slow-simmered tomato gravy or a buttery garlic sauce, this recipe brings a touch of homemade goodness straight to your table. So roll up your sleeves, dust that countertop with flour, and let’s get to cookin’!
Basic Homemade Pasta
Ingredients:
- 2 cups all-purpose flour (or 1 ½ cups all-purpose flour + ½ cup semolina flour)
- 2 large eggs
- ½ teaspoon salt
- 1 tablespoon olive oil (optional)
- Water, as needed (if dough is too dry)
Instructions:
Make the Dough
- On a clean surface, pile the flour into a mound and create a well in the center.
- Crack the eggs into the well, add salt and olive oil (if using).
- Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges.
- Continue mixing until a rough dough forms.
Knead the Dough
- Knead the dough for about 8–10 minutes until smooth and elastic.
- If the dough is too dry, add a teaspoon of water; if too sticky, dust with a little more flour.
- Wrap in plastic wrap and let rest at room temperature for at least 30 minutes.
Roll and Cut
- Divide the dough into smaller portions.
- Roll out each portion using a rolling pin or pasta machine to the desired thickness.
- Cut into desired shapes (fettuccine, tagliatelle, or sheets for lasagna).
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta for 2–3 minutes (fresh pasta cooks quickly).
- Drain and serve with your favorite sauce.