The Aria Family Pasta Recipe

As is the case for many of our Canada Bay Club members, my travel plans are up in the air, with recent travel restrictions meaning I haven’t been able to travel home to Italy to see my family, and I’ve missed a few important family events. Being separated from loved ones has prompted me to reflect on my childhood memories, which were often about food and cooking, which in turn inspired me to pursue cooking professionally.

In Italy, Sunday is the day for family, where everyone comes together for lunch. When I was a kid, my mum used to wake me up every Sunday morning around 7 am, and we would go shopping for the ingredients for the family meal. We would usually have fresh pasta – linguini, pappardelle, ravioli, cannelloni, lasagne, and occasionally gnocchi – all homemade. We never used any kind of equipment; it was all made by hand.

We had a special wooden board we used to mix all the ingredients together slowly. The board was the perfect size for forming the ‘diga’ – the hole made in the middle of the flour for the eggs and olive oil. The dough had to be made just how mum liked it – not too wet, not too hard, and not too soft. It was hard to make the dough exactly as mum wanted, especially when she would shout at you (in a loving way, of course!) if you didn’t get it right!

We always used ‘00’ Tipo plain flour, eggs, and extra virgin olive oil. We use more yolk than whole eggs to give the dough a darker colour. This recipe is also a bit wetter than other pasta recipes.

Ingredients:

1kg ‘00’ flour
250g egg yolks
70g whole eggs (around two eggs)
30ml extra virgin olive oil

Instructions:

1. Put the flour on the bench, open it up and form a hole in the middle.
2. Add the yolks and mix slowly. Add the whole eggs (you should already have a dough forming).
3. Keep working the dough, and when it is formed, add the extra virgin olive oil.
4. Rest the dough in the fridge for one hour; after this time, it is ready to shape into your desired pasta style.

Buon appetito!

Marco Aria

You can read more about our Brasserie Head Chef Marco here, and get his insider tips on how to make great woodfired pizza here.

Image credit: Elle Hughes (@elletakesphotos) on unsplash.

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