I did it. I made my first homemade pasta. Every time I buy spaghetti or pasta, I always think it would be great to try making them from scratch. And it’s especially tempting when I see the pasta attachments for the Kitchenaid mixer (something I have also yet to get).
Frascatelli are a semolina dumpling, and in my opinion the best type of pasta to start with, since there is no drying or complicated steps. Semolina flour has a high percentage of gluten, which helps make pasta strands stretch and not break when cooking (according to the package). It would be interesting to see what the gluten-free equivalent would be. You may not find this at your local grocery store, but it is available in Italian markets or specialty food stores.
This recipe is from bon appétit’s Thanksgiving issue (one of their best issues in my opinion), and one they feature as fast, easy, and fresh. I wasn’t able to get mustard greens in time, so I decided to add sauteed onions, peppers, and spinach instead. If you decide to try this recipe, it will be the quickest you ever make a pasta dish from scratch. Continue reading “My first time making pasta: Frascatelli with Pecorino and Spinach”