Elevate your Pasta Game with Evan Funke’s Authentic Recipe
Introduction
Evan Funke is a renowned chef and pasta maestro, celebrated for his dedication to the art of traditional Italian pasta-making. Elevating pasta from mere comfort food to a culinary masterpiece, Funke’s recipes capture the essence of Italy in each homemade noodle. In this article, you’ll learn how to recreate one of Evan Funke’s authentic pasta recipes that will undoubtedly elevate your pasta game to a whole new level. Let’s dive into the world of hand-crafted pasta and savor the flavors of Italy right in your own kitchen.
Ingredients
To make Evan Funke’s exquisite pasta, you’ll need:
– Type 00 flour: 4 cups
– Semolina flour: 1 cup
– Large eggs: 5
– Kosher salt: 1 teaspoon
– Warm water: 1/2 cup
Directions
1. **Prepare the Work Surface**: On a clean, flat work surface, combine the Type 00 and semolina flours, creating a mound with a well in the center.
2. **Mix the Dough**: Crack the eggs into the well and add salt. Using a fork, gently beat the eggs while incorporating the flour bit by bit until a shaggy dough forms.
3. **Knead the Dough**: Knead the dough vigorously for 10 to 15 minutes until smooth and elastic. If the dough feels too dry, gradually add warm water as needed.
4. **Rest the Dough**: Once the dough reaches the desired texture, cover it with a kitchen towel and let it rest for 30 minutes at room temperature to allow the gluten to relax.
5. **Roll the Dough**: Cut the dough into four pieces and work with one piece at a time, keeping the rest covered. Flatten the dough into a rough rectangle and pass it through a pasta machine, starting from the widest setting and gradually narrowing down until the desired thickness.
6. **Shape the Pasta**: Depending on the recipe or your preference, cut the rolled dough into fettuccine, tagliatelle, pappardelle, or any preferred shape.
7. **Cook the Pasta**: Bring a large pot of salted water to a rolling boil. Cook the pasta for 2-3 minutes or until al dente. Remember, fresh pasta cooks much quicker than dried pasta, so keep an eye on it.
8. **Serve**: Toss the cooked pasta with your favorite sauce or simply drizzle with olive oil, a sprinkle of Parmigiano-Reggiano, and freshly cracked black pepper.
FAQ
**Q: Can I make the dough by hand if I don’t have a pasta machine?**
A: Absolutely! While a pasta machine provides a consistent thickness, the dough can be rolled out by hand with a rolling pin. It may require a bit more effort but will yield equally delicious results.
**Q: Can I make the pasta ahead of time?**
A: Yes, you can. Once the pasta is shaped, it can be covered with a cloth and refrigerated for up to 24 hours. Alternatively, you can also freeze the fresh pasta for future use. Just remember to let it come to room temperature before cooking.
**Q: Can I use all-purpose flour instead of Type 00 and semolina flour?**
A: While all-purpose flour can be used, the texture and authenticity of the pasta may vary. Type 00 and semolina flour create a firmer and more flavorful pasta, replicating the true Italian experience.
With this exquisite recipe by Evan Funke, you can embark on a journey to create handmade pasta that mirrors the craftsmanship of Italy’s pasta artisans. Experience the satisfaction of crafting your own pasta from scratch and indulge in the rich flavors and textures that only fresh, homemade pasta can offer.
