{"id":58072,"date":"2015-07-06T14:23:57","date_gmt":"2015-07-06T18:23:57","guid":{"rendered":"http:\/\/wanderlust.com\/?p=58072"},"modified":"2016-07-06T14:27:19","modified_gmt":"2016-07-06T18:27:19","slug":"play-with-your-food-fresh-handmade-pasta","status":"publish","type":"post","link":"https:\/\/wanderlust.com\/it\/journal\/play-with-your-food-fresh-handmade-pasta\/","title":{"rendered":"Play With Your Food: Fresh Handmade Pasta"},"content":{"rendered":"<p><em>This recipe is part of a Wanderlust TV series,\u00a0<\/em>Play With Your Food.<\/p>\n<hr \/>\n<p>Making fresh pasta is as fun and thrilling as building a baking-soda-and-vinegar volcano. You\u2019ll need only one tool\u2014a fork.<\/p>\n<p><i>Serves 2\u20134<\/i><\/p>\n<p>2 cups all-purpose flour, plus more as needed<br \/>\n2 large eggs<br \/>\n2 large egg yolks<br \/>\nExtra-virgin olive oil<\/p>\n<p>Mound the flour on a flat surface. Using your fingers or a spoon, poke a hole in the center so that the flour pile looks like a volcano. Crack the eggs and egg yolks into the hole. Beat the eggs with a fork, incorporating bits of flour from the side edges until the dough comes together. If it feels dry and crumbly, add a bit of water. Knead it for a few turns, and then shape the dough into a ball. Pour a few drops of olive oil into your palm and rub it on the dough. Cover with a damp cloth. The pasta dough will benefit from a 15 to 20 minute rest but you can place it in the fridge for up to 24 hours. (Let the dough warm to room temperature before rolling it out.)<\/p>\n<p>To roll, use a rolling pin or a pasta machine. Divide the dough into 4 pieces to make handling it easier. Fold up each rolled piece as if it were a letter, then roll again and repeat the process two more times. Once the dough has been rolled to your desired thickness, cut into noodles of any size and shape.<\/p>\n<p>\u2014<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-58046 alignleft\" src=\"http:\/\/live-wanderlust-fest.pantheonsite.io\/wp-content\/uploads\/2016\/07\/Maria-Zizka-bio-1.jpg\" alt=\"Maria Zizka bio\" width=\"200\" height=\"250\" \/><em><span class=\"s1\"><a href=\"http:\/\/mariazizka.com\/\" target=\"_blank\">Maria Zizka<\/a> is a Berkeley-born food writer, cookbook collaborator, and recipe developer. Most recently she co-authored the forthcoming Sqirl cookbook, Everything I Want to Eat, which will be published by Abrams in fall 2016. She is currently working with Elisabeth Prueitt and Chad Robertson of Tartine Bakery.<\/span><\/em><\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c  no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer;\">Save<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This pasta from scratch is simple to make and sure to impress.<\/p>\n","protected":false},"author":2243,"featured_media":58073,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1055],"tags":[2181],"class_list":["post-58072","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nourish","tag-play-with-your-food"],"acf":[],"yoast_head":"<!-- This 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