Today’s post is about how to make handmade pasta with a mushroom sauce inspired by Sophia Loren.
Because when I woke up today and said: I must make handmade pasta! It was one of those cravings that I had to fulfill immediately. I was, of course, inspired by an Italian film star famous in the 1960s who’s movies I also watched. Sophia Loren!
As such, eager to start cooking, I took the pleasure of making the pasta by hand, just like Sophia. Or at least how I’d imagined her making the pasta back then. Furthermore, I’ll share a little secret: kneading dough is one of my favorite tasks during the weekends when I have more time. To me, it’s a form of earthy, culinary art.
Hence, while I made the pasta, I slowly kneaded the dough, looked out the window, and reminisced about life with soft music playing in the background. I am almost positive that kneading dough is a form of therapy! It always calms me down. You should try it!
Sophia Loren
Furthermore, while making handmade pasta, I felt so feminine and wholesome! Like Sophia, in one of her movies, when she made fried pizza in Napoli. Did you know that besides being a famous movie icon, Sophia Loren is also a passionate cook?
Also, the famous screen goddess published a few cookbooks in which she shared her recipes stemming from her Italian, Naples roots. She often cooks for her family and prepares meals by hand. No private chefs for Sophia. No wonder she is one of my favorite actresses.
Thus, I love it when people cook at home. And those are usually my favorite individuals to hang out with because they understand the magic of making home-made meals and sharing them with their family and friends. Just like a simple handmade pasta!
Besides, homemade meals are uplifting, comforting, and delicious. Eating in my kitchen reminds me of my childhood, and I love implementing this custom in my own life!
Sophia Loren
Also, when I prepare pasta dishes, the sounds of boiling, salted water make me feel content. It’s a solace to my heart. Perhaps because it brings back memories from when my mom was busy in the kitchen. Because there was always something home-made brewing on the stovetop when I came home from school.
Moreover, today, I associate comfort food or anything home-made with being cared for and loved. If you don’t cook at home but would like to invite a warm family atmosphere for your loved ones, make them tasty, hand-made dishes. I promise you – it’s so worth it!
Besides, we need to come back to this old family tradition of eating in our dining rooms and cooking from scratch.
Handmade Pasta With Mushroom Sauce
I made the homemade pasta using organic white flour and free-range eggs. It’s a simple dish with a lot of complexity. In the first step, I sauteed mushrooms and shallots for twenty-five minutes in good butter with a sprig of fresh rosemary.
In addition, I added fresh mushrooms (you can use dry mushrooms as well) and shallots and a little bit of pasta water (starch) to create the sauce. A few minutes, and I added the hot pasta. I served the handmade pasta dish with a generous shaving of real parmesan cheese.
Enjoy! And don’t forget to share it with someone you love.
Bellissima!
Measurements
-
- For every cup of flour (100 grams), add one egg.
- A bit of good olive oil, good salt such as Redmont Real Salt.
*If you want more eggy pasta, add two more eggs. Example: I used 2 cups of flour and four eggs. With this technique, you need less water and oil.
Method
-
-
Sieve the flour onto the work surface and make a well in the center. -
Break the eggs into the well. Add the olive oil and a pinch of salt to the well -
Steadily mix the egg mixture into the flour using one hand, forming the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water; too wet, add a little more flour. You don't want to add too much flour, or your pasta will be hard to handle. -
Knead the pasta dough until it's smooth, about five minutes. -
Put the dough in a plastic wrap brushed with oil, and let it rest at room temperature for at least 30 minutes. (This way, the pasta will be more elastic.) -
After time passes, knead for another minute. -
Roll the pasta then cut it. -
Boil in hot, salted water for 2-3 minutes. Don't overcook.
-
CREDITS:
Photo of eggs by Kristiana Pinne
Photo of flour by Hello I’m Nik
Photo of oil by Roberta Sorge
