Pasta Making at Park & Oak with Chef David Borselle

I don’t think there’s much else in life I enjoy doing more than spending quality time with my little girl. We are always together talking, sharing ideas and goals and making plans for the future. Most times she’s in the kitchen with me as my ‘sous chef’ learning and helping out.

When I was asked to join Chef Borselle at his pasta making class I jumped at the opportunity to make it a fun event for the two of us. Anyone that knows me knows how much I LOVE pasta! I always watch cooking shows that feature making pasta from scratch but I always shied away from it, until now. I can’t believe how super easy it really is to make especially when you have all the basic tools on hand.

Chef Borselle is a fun and fantastic teacher that made learning the technique super simple eliminating all the guess work. The recipe is as old as time and the amount of time it takes to make fresh pasta is really a wonder why I didn’t give it a try sooner. I’m so glad we were able to do this together and can’t wait to make more in my kitchen!chef David Borselle of Park & oakChef David Borselle teaches how to make fresh pasta at Park & Oak The key is to make sure your dough is not wet and sticky. Continue to add flour until it you get a nice pliable dough. Then knead, knead, knead until firm but bouncy. It’s really a fool-proof recipe that anyone can conquer!

Homemade Pasta Dough
Yields 1
A simple classic dough recipe for making fresh pasta!
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Ingredients
  1. 1 cup all purpose flour
  2. 1 cup semolina flour (plus more for rolling)
  3. 3 room temp eggs
  4. 1 tablespoon olive oil
  5. dash of kosher salt
Instructions
  1. *In a medium bowl beat eggs, oil and salt. Add flours and mix until a shaggy dough forms. Dump onto a cold floured surface and knead dough using the palm of your hands until smooth and elastic, about 5 minutes. Cover dough with plastic wrap and let rest 10 minutes.
  2. Cut dough ball in half. Roll out to a long and thin piece. Cut into desired shape.
Notes
  1. *Using a stand mixer is much easier.
  2. Mix dough with the dough hook in a stand mixer. Use the pasta maker attachment to roll out dough to desired thinness and length.
  3. After cutting dough into shapes you can freeze up to three months.
Adapted from Chef David Borselle
Adapted from Chef David Borselle
Lady Diana's Pearls http://ladydianaspearls.com/

Poke the dough to see if it bounces back, when it does it means it’s ready for rolling and cutting!  There really is nothing like homemade pasta! It’s delicious with a slightly chewy texture, resilient and fun to create. It will take your pasta game to a whole new level, I promise! 

Chef Borselle enjoys teaching and often features cooking classes at his restaurant, Park & Oak located in West Hartford, CT. For information on future events visit Park & Oak. Park & Oak Restaurant features American classic comfort foods incorporating regional favorites.

For more information or to make reservations visit

Park&Oak.com.

14 Oakwood Avenue
West Hartford, CT

860-310-2099

 

Special thanks to Chef David Borselle, Park & Oak for hosting this cooking event. All opinions and views are my own.

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