We had only just arrived in Sicily and not even 48 hours later my pasta making lessons began.
Being slightly jet lagged my concept of time was still quite off. I had slept in till 11:30am so I hadn’t been up very long. It was 3:00 in the afternoon and at 3:30 my ride to go into town would be at the house. But that didn’t matter, let’s make pasta!
Our family here in Sicily has a country home & an apartment in town. So while they live in town we’re in the country house. It has 3 kitchens and an outdoor wood burning oven. Food is taken very seriously here!
It’s an amazing piece of property with so much grown here. Olive, orange, lemon and banana trees. Kale, cabbage, rapini (broccoli rabe) romaine lettuce, red leaf lettuce, artichokes, onions, garlic, rosemary, thyme, Basil, peppercorns and more! Chickens provide fresh eggs and the 3 fluffy cats keep an eye on the daily comings and goings.
Through a little maze of rooms is one of the kitchens; the work kitchen. This is where you make bread, pizza, pasta, canning preserves etc. Clearly I’ve been doing this all wrong because I’ve never had a working kitchen.
As I suspected, my lesson would be based on eyeballing things; how things feel, not precision. So the recipe below will require a little give and take and the type of flour you buy may make a difference too.
Part of this though is just enjoying the experience and not worrying about precision. My teacher, Marianna, kept saying “don’t worry about it, it’s ok” Really and truly though, anything hand made isn’t going to be perfect either. That’s what makes it special.