Sometimes, homemade pasta is exactly what you need 🍝 For Rhiannon Giddens, it's a way to connect with her partner who she's separated from while on lockdown — and a way to keep busy. She shares her philosophy on good food and her recipe with NPRMusic
Weigh the flour and mix it in a bowl before placing it on a large chopping board.Sprinkle the salt and oil over the eggs, and start to stir the center with a fork, breaking and mixing the eggs, and slowly incorporating the flour as you go. Make sure not to break the walls too soon, or the eggs will flow like lava down Vesuvius and you'll have a mess on your hands.
As soon as I am starting to get a good amount mixed in the center, I take a pastry scraper and start mixing in the flour that way, but you can keep on with the fork if you'd rather. Eventually you will start seeing a dough form and it'll get to the point when you need to use your hands. The dough will be very sticky and you just keep going until you have a smooth, elastic ball. Incorporating flour will change to kneading once you have enough, and you keep that going for about 10 minutes.
I separate the dough into four segments, and roll each out into sheets thin enough to see your hand through; if the dough is a bit tacky, be generous with the flour on the board and rolling pin. You will need a long one, aWhen you've rolled out a sheet, sprinkle flour on top and fold the edges to the middle; sprinkle flour again, and fold the edges to the middle again, one more time and then you have a little log that you then slice into the width you want.
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