I've partnered with godubrovnik.com for another recipe and I'm very excited about this one. Check out the original article here.
Crafting fresh noodles at home is much easier than you think. Pasta making has always been popular in households throughout Croatia, and Dubrovnik region is no exception. Its people often share memories of their grandmothers and mothers kneading tough pasta dough with their hands, using the freshest, free-range eggs and creating the most delicious pasta to be savored at family meals. In fact, one of Dubrovnik’s most popular traditional dishes is called “sporki makaruli”, or dirty macaroni (find the recipe here) The tradition has been passed on for ages and the idea of making fresh pasta from scratch has never actually been intimidating. Moreover, using fresh pasta makes a world of difference when it comes to turning out an all-star dish.
With certain dishes, the golden rule is the following: the less ingredients-the better. Pasta falls into this category, requiring only flour, salt and eggs. A quick chemistry lesson, guys: you can add a generous splash of olive oil, which coats the flour proteins and limits their ability to form gluten so the dough stays more elastic. If you make pasta without a pasta machine, you can also add extra egg yolks. Yolks are loaded with fat and emulsifiers that also limit gluten development—but because their proteins coagulate when heated, adding structure, they ensure that the pasta is strong enough to stay intact when boiled. If you extend a resting period to allow the gluten network to relax, you won’t have any trouble rolling out your dough by hand. When combining the ingredients, our grandmas taught us to use a fork, and always start with a mound of flour and dig a well in it with our fingers, so we can begin mixing the egg into the flour with no mess. If you own a pasta machine, let’s all solemnly swear to break out that dusty pasta maker that’s been stashed away on a high shelf and get rolling.