Cornmeal Pasta

Serve this pasta with a hearty, spicy meat dish. It will hold up well with heavy gravies, too.

Serves 10

  • 1½ cups cornmeal flour

  • 2½ cups all-purpose flour

  • 1/8 teaspoon iodized salt

  • 3 eggs

  • ¼ cup olive oil

  • 2 tablespoons water

    • Sift together the cornmeal, all-purpose flour, and salt into a large mixing bowl. Whisk the eggs in a separate bowl. Whisk the olive oil and water into the eggs.

    • Make a well in the center of the flour and pour in the egg mixture. Mix together the wet and dry ingredients by hand or in a mixer with a dough hook until fully incorporated and the dough forms into a ball. Wrap the dough in plastic wrap and let rest in the refrigerator for at least 1 hour, or up to 1 day. Allow dough to return to room temperature if it has rested in the refrigerator for more than an hour.

    • Roll out the dough on a floured surface, then form or shape pasta as desired.

    • To cook, bring a large pot of water to a slow boil. Add the pasta, and stir to prevent sticking. Cook until al dente. (Cooking times will vary depending on the size of the pasta formed.) Drain, and serve as desired.

    Tip for Cooking Pasta

    After putting the pasta in the boiling water, put a tablespoon of olive oil into the water to prevent the pasta from sticking together. You can also add a pinch of salt to the water to help speed up the cooking, but don't do this when you're making an already salty dish.

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