Robin Thomas had visited a culinary studio in Italy and learned how to make pasta and shared it with the class.
2 1/2 cups unbleached flour
4 eggs, beaten
2 tablespoons olive oil
1. Pulse the flour in the workbowl of a food processor fitted with the metal blad to evenly distribute. Add the eggs; process until the dough forms a rough ball, about 30 seconds. (If the dough resembles small pebbles, add water, 1/2 teaspoon at a time; if the dough sticks to the sides of the bowl, add flour 1 tablespoon at a time, and process until the dough forms a rough ball.
2. Turn the dough ball and small bits out onto a dry work surface; kenad until dough is smooth, 1-2 minutes. Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.
3. Using a manual pasta machine, roll out the dough.
I really recommend taking one of their classes on making pasta – reading instructions really doesn’t do it justice. It’s a delicate process – but the results are worth it! (They have one coming up March 6!)
Linguine with Clam Sauce
1/4 cup olive oil
1 whole shallot, finely chopped
4 cloves garlic, finely chopped
6 fillets flat anchovies
1 tablespoon fresh thyme
1 teaspoon crushed red pepper
1/2 cup dry white whine
1 pound whole baby clams with their juices
1/4 cup flat leaf parsley, chopped
parmesan cheese, garnish
1 pound linguine
1. Bring a large pot of water to a boil. Add salt and linguine and cook to an extra chewy al dente, 7 minutes or so (7 minutes if using dry pasta – if using the fresh recipe above just cook 2-3 minutes). The linguine will continue to cook in sauce, later.
2. To a large skillet heated over medium heat, add oil, anchovies, shallot, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil (I saw this part – they really do melt away) and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add to the clam sauce. Toss and coat pasta in sauce with clams until the pasta absorbs the flavor and juices, 2-3 minutes. Remove from heat and season with salt, add parsley and serve.
Disclosure: The Glendalia provided this class to me free of charge but the opinions are my own.