5 cups of all purpose flour
a healthy pinch of salt
a drizzle of extra virgin olive oil
There are two ways to make your dough. The first is by pouring your flour onto your workspace, either a board or a bowl, and making a little well in the center. Crack your eggs into the center, add in your salt and evoo. Whisk the eggs with a fork until mixed, then with the tips of your fingers start to incorporate the eggs into the flour. Do this until your dough starts to come together. Now I know this part is scary, everything is sticking to you and you think “this will NEVER come together into a ball”. Breathe… have faith. It’ wise to have a little cup of water near your workspace, in case your dough is too dry, you can add a little water.
The second way is simply to put all of your ingredients into a food processor and blitz it until you see balls forming and the rest looks like breadcrumbs. Then dump it all out onto your chosen workspace and with your hands start to form a ball. Again, have faith and use water if needed.
The next step for either method is to knead. For this process I like to put on music that I know all the words to and I can sing along to... for instance Peter Gabriel Shaking the Tree or Billy Idol Rebel Yell. But not to worry this will in no way effect the taste or texture of your pasta. Just keep kneading your dough as if you were a tough little old Nonna. You will know when to stop when your dough changes texture. It will become softer and more evenly textured rather than crumbly and rough.
Wrap your dough in plastic wrap and refrigerate for at least 30 min. Could also be refrigerated overnight.
If you have a pasta machine and know how to use it, great! If not, you can easily roll this out by hand. I like to take small sections of the dough and roll it our to an even and thin sheet. Then with a pizza cutter, slice thin strips. It doesn’t have to be perfect… we can call it “rustico”!
5 tablespoons extra-virgin olive oil
2 tablespoons butter
1 cup of breadcrumbs (homemade is great but store bought is fine)
your homemade spaghetti
2 cloves of garlic, minced.
Zest of half a lemon
A few heaps of grated bottarga. Right now I’m using Bottarga de Isola which can be bought at Eataly or online.
Parsley for garnish
In a pan melt the butter and a touch of olive oil. Once melted, add breadcrumbs and cook until slightly brown. Reserve in a bowl.
In another pan sauté minced garlic in olive oil until fragrant. Use tongs to transfer cooked pasta directly from the boiling water into pan. A little pasta water will help create a sauce. Toss pasta in oil until coated, add lemon zest. Transfer pasta either to a platter or individual plates. Sprinkle with breadcrumbs, then with bottarga and garnish with parsley leaves.