Eggs + Flour = Magic
Author: Jon Bennion, Montana Free Press
Eggs + Flour = Magic
Jon Bennion
Montana Free Press
This article was originally printed in the Montana Free Press on August 26, 2024.
Eggs + flour = magic
Say goodbye to the box with this silky egg pasta.
When I left home for college, my parents got me what I considered a “noodle maker” that was identical to the one they had in our house growing up. We used it often to make the family recipe for chicken noodle soup with homemade egg pasta. But I came to understand that the machine they gave me was a pasta maker from Italy. It was made for making much more than soup noodles.
During the COVID pandemic, I made it a goal to learn the fundamentals of fresh pasta. That included both eggless semolina pasta and its silkier, smoother cousin, egg pasta. Over this last year, I’ve written two columns introducing the virtues of “pici” pasta and the vast array of options to be explored through vegan, southern Italian semolina pasta.
While those two pastas are both delightful and delicious, I’ll admit that my personal pasta preference lies with egg-based pasta, a variety most prominent in northern Italy. You need only two ingredients: eggs and flour. The marriage of those basic items can produce something truly magical. The key is using top-quality ingredients and applying critical techniques refined by Italians over generations.
To get the rest of this recipe visit our website at:
https://mt43news-business-services.com/mt43newsRouter/PastaMaking
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PhotoCredit: Photo Credits: Jon Bennion
Image 1 Caption: Mixing the eggs and flour
Photo Credits: Jon Bennion
Image 2 Caption: Rolling out the dough
Photo Credits: Jon Bennion
Image 3 Caption: Done
Photo Credits: Jon Bennion
