Remember that time our contributor team visited épicerie for an afternoon of unbelievable cheese tasting, or as I like to call it, the best afternoon of my life? Well, imagine my elation when we heard from Sarah and her culinary team again, this time inviting us over for a lesson in pasta making. I have to admit, as much as a I love pasta (and believe me, I really love pasta), I’d never given that much thought to making it from scratch at home. After our class, I don’t know that I can enjoy it any other way! Click through to learn how to make your own fresh pasta (with gorgeous photography by Wynn Myers), and be sure to stop by later today for a not-to-be-missed, perfectly autumnal recipe from the épicerie team…


We stepped through épicerie’s doors and were escorted downstairs to their commercial kitchen. It doesn’t get more exciting than endless stainless steel countertops and industrial rolling carts.

To make pasta…

On a large, clean workspace, make a mound of 1 3/4 cups of 00 pasta flour (or substitute with all purpose flour), and create a “nest” in the center.

Put 2 whole eggs and 2 yolks into the “nest” and use a fork to gradually incorporate into the flour until mixture forms a dough.

Knead into a ball and let rest for 20 minutes in plastic wrap. During this time the yolk will continue to absorb and create a more moist dough.

note: This can also be done it a mixing bowl, but if you want to do as the Italians do, this way is traditional.


Flatten dough with a rolling pin, and feed through a pasta maker (or pasta rolling KitchenAid attachment) set at its widest opening.

Continue feeding pasta through the machine, making the opening smaller each time.


Once the pasta is rolled out to a thickness of 0, cut into sheets.

Sarah introduced us to this pasta-cutting machine called a chitarra. Retailing at $40, its mandolin-style design is super easy and fun to use. On one side, the strings cut skinny spaghetti, while the other side cuts the dough to a thicker linguini.

To use:

Lay dough sheet on top of the strings.

Hold rolling pin by the barrel. Firmly press against pasta sheet, pushing from top to bottom, until the strings have cut through the dough.

Use hands to push the dough through the strings. Then turn the chitarra on its side, allowing the pasta to slide out onto the counter.


The dish we made called for papardelle. Since the noodles are so thick, Sarah cut the papardelle by hand, giving it a nice rustic shape.

The best time to cook the pasta is 30 minutes after it is made (although it does keep in the refrigerator for 2-3 days). Simply drop into salted boiling water for 3-4 minutes. How salted, you ask? Sarah says pasta should be cooked in water that “tastes like the sea.”

While the Epicerie team put the finishing touches on our pasta dishes, our group headed upstairs to sample the mouth-watering cheese selection. We made sure to revisit our our favorites.

Time to reap our rewards! We were finally able to enjoy our handmade pasta…

Looks amazing, right? Be sure to stop by later today for the recipe for this delicious Fall Oxtail Pappardelle, as well as tips on how to adapt it from season to season.

 


Last but certainly not least, we were sent home with Epicerie’s famous salted chocolate chip cookies. Fingers crossed that we’ll get a sneak peak into making these next!

photography by Wynn Myers

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Comments (17)
  1. 1
    FripperyVintage September 24, 2013 at 8:55 am

    Love making pasta! I will have to check this place out next time we’re in town!

    Reply
  2. 2
    kelsey September 24, 2013 at 8:56 am

    oh my god, yum!
    kw, ladies in navy

    Reply
  3. 3
    [email protected] Colorsdiary September 24, 2013 at 9:32 am

    it all looks so goooood 🙂

    Reply
  4. 4
    Katie Meyers / Meyers Styles September 24, 2013 at 9:55 am

    Ooh – this class looks deliciously amazing! I have all of the Kitchen Aid attachments to make pasta, but still haven’t bit the bullet – I think I may need to try it out though. Thanks for sharing the deets, Chanel!

    Reply
  5. 5
    Quyen Nguyen (@LiveItinerantly) September 24, 2013 at 11:25 am

    Fresh pasta is so worth the trouble! It is a great activity for a date night with your partner. Nothing more sexy than making food together.
    http://liveitinerantly.com

    Reply
  6. 6
    Camille Styles September 24, 2013 at 12:03 pm

    It was so much fun to see how easy it really is to make pasta… and then to reap the benefits by devouring it all! Can’t wait for y’all to see the recipe for the oxtail pappardelle we made. Definitely my go-to fall pasta.

    Reply
  7. 7
    Desiree {CHIC COASTAL LIVING} September 24, 2013 at 3:14 pm

    Yummmmmm! Now I’m really in the mood for pasta!!

    Reply
  8. 8
    delia September 24, 2013 at 6:34 pm

    Love your top Camille! Yes, please to making the salted chocolate chip cookies next time 🙂

    Reply
  9. 9
    domestikatedlife September 24, 2013 at 8:44 pm

    I actually tried some homemade pasta recipes this weekend — I have to look into that slicing tool for my next round!

    Reply
  10. 10
    Kat Rodriguez September 24, 2013 at 9:04 pm

    Two things to add to my to-do list; try my hand at homemade pasta and visit épicerie!

    Reply
  11. 11
    Valerie C (@valerielily) September 24, 2013 at 11:04 pm

    what a fun experience! the pasta looks delish.

    xo, Lily on Fillmore | Camo jacket giveaway!

    Reply
  12. 12
    Claudia September 25, 2013 at 11:04 am

    Fare un pasta party é un’idea meravigliosa! Un consiglio: pappardelle si scrive con due P, non una.

    Reply
  13. 13
    Yelle October 1, 2013 at 7:37 am

    Oh my – oxtail pappardelle!!! Sounds like the most delicious fall dish!

    Reply
  14. 14
    Karina October 1, 2013 at 8:52 am

    I’d love to participate in such a lesson myself.

    Reply
  15. 15
    Dominique Paolini October 16, 2013 at 12:46 pm

    I LOVE making fresh pasta. My husband and I make it together regularly. We have the KitchenAid Pasta Extruder attachment, so we skip the rolling it flat step. I’ve found the trick to better homemade pasta is kneading, kneading, and more kneading!

    Reply

Author

Chanel Dror