Artisan Pasta - Recipes by Koji Cooks

I can think of no other more satisfying dish than pasta. Over the years, I have made hundreds and hundreds of pounds, in all flavors, shapes, and sizes. Pasta continues to be my most requested lesson. This recipe uses the basic pasta dough recipe and is cut into a few Renaissance pasta shapes. They all freeze perfectly and can be air-dried or dried in a food dehydrator. Pasta dough can be made with just flour/semolina water and salt, though it is a bit better with egg and easier to work with.

RENAISSANCE PASTA

Black and White Fettuccine (a fav), Corzetti pasta coins and Cavarolo pasta ribbons

These are a few of my favorite shapes, all of the pasta making tools are available online - Fantes out of Philly has great stuff.

ARTISAN PASTA

2.5 cups AP flour

1/2 cup semolina flour

1/4 teaspoon kosher salt

3-5 eggs

METHOD

Combine in a stand mixer using the dough hook, add 3 eggs to start off, mix on medium 2 minutes, if it seems dry (which it probably will) add another egg, mix 2 minutes more (for black add 2 teaspoons squid ink now), add another egg if it is still too dry, if it becomes too sticky, add 1 tablespoon of flour at a time and mix, it should not be sticky, the firmness of your earlobe! Place the perfect dough in a Zip lock and allow to rest for 1 hour, cut into sixths, dust with flour, continuing to dust, roll through the pasta machine: number 8 for fettuccine, number 6 for corzetti, and number 7 for cavarolo. Best of luck!