I’m not really sure what fresh pasta has to do with a Paris kitchen, but David Lebovitz says in the introduction that he can’t say the French word for noodles (nouilles) so he skirts around the issue by making fresh pasta. It seems to me that he’s going to a lot of trouble to not say one word, but I can also appreciate how some French words are tricky to say, so I guess I can understand.
We have made fresh pasta before– we’ve even got the pasta maker (see photo above)– but it’s been a while. It’s been so long since we made it that I had to excavate it from the back of little-used cabinet. I couldn’t even guess when the fresh pasta making occurred, but my memory of past episodes was that it took an entire afternoon and it was a real pain to do. It’s hard to justify spending hours making something when you can get pretty decent pasta in your local shop, so that’s probably why we haven’t done it in a long time.
But we were pleasantly surprised at how straightforward this was. The drying of pasta step, which used to stymie us in the past, is skipped, so that may have made it that much easier. Also, the first mix of flour, semolina and eggs was done in the food processor, rather than by hand, which also made it a bit easier. The second kneading step, though, was done by hand.
The semolina we used was a bit dry, so we had to use more water so the dough wouldn’t be dry. You’re warned that might be the case, so we didn’t panic. For the herbs, we used a mix of parsley and thyme, which worked a treat when we paired it with the chicken piccata we had as a main.
Would we make this again? Absolutely. We’ve even moved the pasta maker into a more accessible location so we can do it again soon.