pasta projects
thick and chewy hand-rolled pici; saffron-scented malloreddus; and classic egg pasta
This is about the time of year when many of us are deep in our hobbies.
For me, that means puzzling (both crossword and otherwise), watercoloring, reading, making my way through the full list of Oscar-nominated films — and, of course, cooking.
Preparing dinner might be a daily necessity, but every now and then, it’s nice to take on a kitchen project just for fun. If that feels right, I’d suggest a little pasta adventure. With the many hundreds of pasta shapes that exist, the possibilities are endless.
To start, we’ve got pici, one of my absolute favorite shapes because of how simple it is (and how glorious the texture is — chewy, but not too firm, and so slurpable). Malloreddus are just tiny little cavatelli, but scented with saffron so they’re deeply yellow-hued. And of course, there’s the classic egg pasta.
Get all the details below! ↓
Pici
These thick and chewy hand-rolled pici pasta are just as satisfying to make as they are to eat. Made simply from flour, water, olive oil, and salt, they require no special equipment or pasta machine! If you’re new to making homemade pasta, this is the recipe for you!
Pair with: all’aglione (tomato sauce with garlic) or lamb ragu.
Malloreddus (Gnocchetti Sardi) with Tomato Butter Sauce
Malloreddus, or gnocchetti sardi, is a traditional pasta shape from Sardinia with a pleasantly chewy texture and bite. Come along while I teach you an easy step-by-step process of making this delicious homemade pasta with a classic tomato butter sauce.
Classic Egg Pasta (with a Kitchenaid)
This recipe is the *best* step-by-step guide to making fresh egg pasta with your KitchenAid pasta attachment. We’ll cover everything from flour selection to kneading to feeding through the machine. Once you learn this method, I’m confident you’ll develop a deep appreciation for the soothing experience of crafting your own pasta!
Serving Suggestions: mushroom pappardelle, fettuccine alfredo, or egg yolk ravioli
Have a good week,
Karishma