CHEF ROBERT MANCUSO
HOMEMADE
PASTA DOUGH
Preparation time: 30 minutes
Serves: 2-4 portions
INGREDIENTS
SEMOLINA PASTA DOUGH
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220 grams Semolina Flour
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80 grams Whole Eggs
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22 grams Egg Yolks
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2 grams Fine Sea Salt
ALL PURPOSE FLOUR PASTA DOUGH
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1 lb A.P. Flour
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6 Egg Yolks
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3 Whole Eggs
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Pinch Salt
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2 tsp Truffle Oil
METHOD
SEMOLINA PASTA DOUGH
1. Using a dough hook, combine the flour and salt; slowly pour in the eggs and yolk to form dough. Hold back on some flour so dough does not become too dry; add if needed.
ALL PURPOSE FLOUR PASTA DOUGH
1. Place all ingredients into a robot coupe* and pulse until pea-sized crumbs.
2. Remove to a bowl and work into a ball, careful not to overmix. Rest.
3. Roll out to desired thickness and cut into noodles.
*Alternatively, place the flour in a mound on a large cutting board. Then use your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a volcano). Add the eggs in the center of the well. Sprinkle the salt and drizzle the olive oil on top of the eggs. Use a fork to begin whisking the eggs. Then once they are combined, begin gradually whisking some of the surrounding flour into the egg mixture, adding more and more until the egg mixture is nice and thick (if some eggs accidentally spill out, no worries, just use your hands or a bench scraper to pull them back in). Then use your hands to fold the rest of the dough all together until combined. Knead the dough for about 6 minutes or until the dough is smooth and elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking or if the dough seems too wet or sticky (you want the dough to be pretty dry). Form the dough into a ball with your hands, wrap tightly in plastic wrap and let the dough rest at room temperature for 30 minutes.
WINE PAIRING:
Loire Valley
Since the pasta dough recipe gives you thousands of possibilities and infinite wine pairings, we'll dive headfirst into one of Chef's favorite wine regions: Loire Valley, France! The 600-mile stretch of the Loire River valley and its tributaries make up one of France’s top wine regions. The Loire can be divided into 4 main areas -- Lower, Middle, Centre, and Upper -- producing multiple types of wine.
Chenin Blanc
Most famously known in Savennières, Anjou, Saumur, Touraine, Vourvray, Montlouis, and Jasnières. Light to full body, the tension of Chenin coupled with its juicy and tannic structure makes it hard to resist. Chenin, otherwise known as Plant d’Anjou, is the darling of the Loire because of how versatile it is. Made in every single style (dry, sweet, and sparkling), it also pairs with most every food because of its high level of acidity.
Cabernet Franc
Most famously known in Chinon, Saumur-Champigny, and Bourgeuil. Cab Franc ranges as expansively as Chenin. It runs the gamut between light to medium-bodied with a fresh tang of acidity. The savory character of Cabernet Franc pushes forward as well as red fruits, pencil shavings, and cedar notes. Cabernet Franc is also known as “Breton” in the Loire and origins point to anywhere from Bordeaux to Spanish Basque country. Southwesterly origins, in any case. This cool climate loving grape is at its happiest growing on limestone soils.
Sauvignon Blanc
Most famously known in Sancerre and Pouilly-Fumé. If the the Loire was Instagram, its biggest Sauvignon Blanc “influencer” would be Sancerre. It’s a benchmark worldwide for this grape. Perhaps that’s because it’s native to the eastern Loire where Sauvignon Blanc also called Sauvignon Fumé or Fumé Blanc. Generally, Sauvignon Blanc thrives in the cool continental climate of Centre-Loire.
Melon de Bourgogne
Most famously known in Muscadet Sèvre et Maine. Have you ever smelled the sea in your wine glass? Melon de Bourgogne, or just “Melon,” exudes the sea-like qualities of its maritime vineyards in Pays Nantais, where its commonly known as “Muscadet,” which is the name of the regions where it grows. The briny citrus minerality on an often
fattened-up or creamy lees aged frame lends itself to a quaffable “glou-glou” experience.
Pick any of these wines to pair nicely with however you decide to prepare your fresh homemade noodles!
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