I can't stop thinking about pasta. Ever since I returned from my studies and restaurant stage in Italy, I have been transforming my Oakland kitchen into a mini pastificio daily. I spend my days kneading dough by hand, rolling it into ropes, and shaping each piece of pasta over my thumb to emmulate the mamas and nonnas I watched in Puglia on a mission to recreate authentic orecchiette. While my Oakland "pasta lab" has been great for practice, there's still so much more to learn!
So my plan? I'm going back to Italy to embark on a 3-week pasta research trip during which I will visit traditional pasta-makers, wheat mills, and modern pasta production sites throughout the country.
And, I will be documenting the whole trip with anecdotes, lessons learned, technical information, and of course... many photos right here.
Presenting.... KNEAD PASTA PROJECT: A blog about pasta. Thanks for reading!
MADE BY KATIE LEAIRD
let's talk about pasta!
Share your Pasta
SEND YOUR HOMEMADE PASTA PICTURES IN AND I'LL ADD THEM TO THE KNEAD PHOTO GALLERY
What is 00 flour?
The "00" primarily refers to the grind size of the flour. Type 00 ("double zero") flour is an extremely finely-ground Italian-style flour that is super white in color because almost all of the wheat's bran and germ have been removed during milling.
Do I really need a pasta machine?
Absolutely not! Get out your rolling pin, or any other cylindrical household item you might have (like a wine bottle, broomstick, or a round glass jar - just be sure to clean it well first) and roll out your dough by hand.
Questions & Answers
HAVE A QUESTION ABOUT PASTA? STUMPED TRYING TO FIGURE OUT WHAT'S WRONG WITH YOUR DOUGH? WONDERING ABOUT THE HISTORY OF A CERTAIN NOODLE?
SUBMIT YOUR QUESTIONS AND I'LL DO MY BEST TO ANSWER THEM ON THE KNEAD Q&A BOARD.