Serve up the Pasta

New pasta shapes are always fun to learn.  I love imagining nonnas in their kitchens, sitting around the table.  I imagine that they sit there all day making pasta.  Which, of course, they never do.  Thus, we have pasta shapes that are very easy to make.  Even nonnas don't spend all day in the kitchen.

So, here comes trofie.  Trofie is just about the easiest shape you can make.  They are great if you like doughy pasta that tastes an awful lot like German Spaetzle.  You can watch this video to learn how to make trofie.   

I'd like to point out how easy pasta is.  You truly cannot mess it up.  It can be flour and water, egg and water with milk, oil or anything that you've got too much of.  You'll notice that I have a lot of egg yolks.  If you glance through my recent posts you'll see royal icing and coconut cake, both of which use just whites.  Pasta is the answer.

My Recipe:

8 egg yolks
1 1/2 cups flour
1 teaspoon olive oil
2 tablespoons cream (or milk, or water for that matter)

1. Place flour in a large bowl.  Make a slight well in the center for the wet ingredients
2. Incorporate wet ingredients with a fork or your fingers
3. When everything is just mixed, knead the dough for at least 10 minutes with the heal of your hand
4.  Let dough sit for 45 minutes before forming shapes
5. Boil heavily salted water and cook to taste

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