So, October is National Pasta Month. It also happens to be National Seafood Month. Hmmmmmmm … Linguini in White Clam Sauce springs right to mind. And if you want to make this very special dish even more special, try making your own pasta. Hey! It’s not rocket science! It’s damn near as easy to make as it is to eat. AND, you don’t have to own a pasta machine!
makes enough for 4, (if one of them isn’t my son)
1 ½ cup of Semolina or all-purpose flour, (yes, you can use all purpose flour)
1 tablespoon olive oil
Put the first three ingredients in a bowl and add enough cold water to form a firm, yet malleable dough. Knead exceedingly well. The dough should be smooth and glossy. Divide into four equal pieces and roll
one out to be about 1/8th inch thick. Flour it well, then roll it into a loose roll, jelly-roll fashion. Using a sharp knife, cut into noodles of whatever width you wish. Toss the noodles gently to unroll them and to shake off any excess flour. Set aside and continue with the remaining three pieces of dugh.
Bring a large pot of water to the boil an add a few drops of olive oil. Cook about half of the noodles at a time, depending on the size of the pot. Fresh pasta cooks a lot faster than dry. It will only take about four minutes.
Remove the noodles from the water, put into a colander and rinse well in cold running water. Drain well and place in a bowl. Continue until all the pasta is cooked.
To reheat to serve, place in a colander and run hot water over them. Allow to drain. Serve with White Clam Sauce and watch everyone smile.
* If you don’t do eggs, use an additional tablespoon of olive oil