On an early morning, Tuesday Jan. 13, Steve Coron taught his Italian Art and Culture students at Community High School how to make pasta from scratch using two simple ingredients—eggs and flour. The recipe is easy, one cup of flour for each egg. In this case, the class used four cups of flour and four eggs which serves about five people.

Directions:

Start by pouring out the flour and shaping it almost to the point where it is a nest for the eggs. Crack all four eggs into the nest and beat, then slowly mix some of the flour in to the point where it’s not liquid and you can pick it up. It should be somewhat sticky, but add in the remaining flour while kneading the dough to get rid of it. You may need to add more flour if the dough is still sticky.  By the time you are done kneading the dough, it should be soft and in a round shape, but firm so that it does not come apart. Then, depending on how much dough you make, stick it in the fridge for roughly ten minutes.

Once you take it out, press the dough into sheets to make it thin. You can do this with a rolling pin to start, or you can just simply use your pasta maker to press it and make it thinner. Once you make the thin sheets, set your dial to the thickness of your choice and put the sheets through the other side to make the noodles.

After this, place your noodles in boiling water until they are soft. Then add in some olive oil, salt, pepper and basil for seasoning. Enjoy!

[vimeo]https://vimeo.com/151660567[/vimeo]