Gino’s Fresh Pasta Dough
“Give the dough a slap. Let me know what you think.” [Photo Credit: Alex Paternostro]
by Seth and Alex Paternostro
January 16, 2022
Nonna Rossa’s grandson was, of course, not praying. He was riding past Super Sexy Sassarina, the part-time accordion player and full-time biochemistry student at a local restaurant and university, respectively. By her tiny apartment overlooking the town plaza, Gino would stop his bicycle every Sunday to buy bread for his grandmother. Always hopeful, he would check the time and look towards you-know-who’s window.
Today, it was 4:30 AM, and Sassarina awoke with a start. Pulling the covers over her breasts, she peaked outside. A young man was waving a large loaf of bread wildly above his head. Under the streetlights, she could barely make out his features but soon realized it was that fellow from work—Giovanni? John? Jim?—whom she had walked home with, once, over a month ago. Having left him on the doorstep, that was that, but apparently not. Was he crazy or in need of attention? Both? Sassarina did not have time for this. It was Finals Week, so she turned over and counted pigs until she fell back asleep.
Gino lowered his arms and smiled. She noticed him! It took a few tries, but he knew that she would talk to him soon. Were they a match made in the bowels of Heaven? He grabbed the handlebars, bit off a chunk of semolina, and zipped down the cobblestones. Yes! Narrowly avoiding a fruit stand, he tapped the hood of a Fiat and nearly clipped the wings of some pigeons, which pooped themselves.
Gino laughed.
After swerving into his grandmother’s door, Gino picked up his bike and knocked. A visit from her grandson was always the highlight of her week. Plus, warm bread to boot! With a wave good-bye, he pedaled away just as Nonna Rossa opened her door. She picked up the bent and half-eaten loaf. O, if only he’d just buy two!
Gino, who loved seeing his grandmother so happy, spun over to the restaurant. He was Mister Pasta Man and kneaded like an angel. The dough was perfect, and he would slap each batch, shouting, “Smooth as ass!” to the pleasure of the cooks…At least until they had heard the same joke, every day, for 2 years. They still appreciated his unflinching enthusiasm, though. And Gino still slapped that dough, like ass.
Serves 1
Total time
2 hours, including rest times
Equipment:
mixing bowl, fork, plastic wrap, rolling pin, digital scale
Tableware:
None
Ingredients
50 grams semolina flour
50 grams tipo 00 flour
1 egg
1½ tbsps hot water, or as needed
Kosher salt, as needed
Instructions
Set out all equipment and ingredients.
Combine the flours and a pinch of salt in a mixing bowl.
Scoop a well into the center, and add the egg and water.
Use a fork to blend the ingredients, then knead until all of the flour comes together. Add a few drops of water at a time if any flour remains at the bottom of the bowl.
Cover with plastic wrap, and rest for 15 minutes.
Knead for 10 minutes.
Rest covered in the refrigerator for 1 hour.
Flatten the dough into a rectangle, fold into thirds, then flatten with a rolling pin. Repeat this process 4 more times.
Rest the dough covered at room temperature for 15 minutes.
Roll out the dough as thin as possible, and cut into desired shapes.
Notes: Use a fine-mesh strainer to sift the tipo 00 flour if it seems lumpy. Resting the dough allows it to fully hydrate and the gluten to relax, which makes kneading and rolling easier. Dust your work surface with only a small amount of bench flour to roll. Less bench flour keeps the dough moist and pliable.
NUTRITION FACTS:
Calories 416 Total Fat 5.4g (7%) Saturated Fat 1.6g (8%) Cholesterol 164mg (55%) Sodium 64mg (3%) Total Carbohydrate 73.1g (27%) Dietary Fiber 3.6g (13%) Total Sugars 0.8g Protein 18.1g Vitamin D 15mcg (77%) Calcium 32mg (2%) Iron 6mg (33%) Potassium 152mg (3%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
Alex Paternostro is a writer and food photographer based in Chicago. He is a co-founder of Our American Cuisine and graduated with honors in English from Princeton University. You can learn more about him here.
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