Hey Strangers! I’m back after a crazy couple of days putting on the Pop Up Dinner downtown at Crafted and hosting my Off Mendenhall Pasta Making Class at the Edible Schoolyard! It was exhausting but extremely fun and fulfilling to meet and eat with so many new friends.
On Tuesday night, I worked with a small group of chefs inside the teaching kitchen at the Greensboro Children’s Museum Edible Schoolyard. We cranked out tons of homemade pasta dough and then enjoyed a big meal of salad, pasta with two ragu sauces and tiramisu under the barn with the views of Downtown Greensboro. Their barn is one of the most magical places in downtown. I couldn’t have pulled the event off without the help of my great sponsor, The Fresh Market! They are an amazingly supportive team for all things culinary in Greensboro. We are so lucky that they call Greensboro home.
Here is the recipe we used for our homemade pasta. I’ll follow up with more photos from class and the recipes we enjoyed! Stay tuned!
- 3 1/2 cups unbleached all-purpose flour
- 4 extra-large eggs
Add flour and eggs into a food processor and pulse under combined. Add water slowly while pulsing until the dough makes a ball.
Mound the dough on a clean kitchen counter or cutting board. Knead the dough with your hands – add more flour if the dough is too sticky.
The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.
Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta