Bowtie Pasta with Mushroom Sauce
There is no set recipe for making pasta dough; it is all done from experience. The best formula to use as a guide is 3/4 cup unbleached all purpose flour to 1 large egg. But even that is relative.
For this fettucine we are using more of an egg yolk ratio to flour than using the entire egg, which results in a very yellow and light tasting pasta. Italian flour, known as Doppo Zero or 00 is available in this country; King Arthur Flour carries it, as does Joe Pace and Son in Boston.
This recipe was featured on Season 20 - Episode 2021.
Mama always made pasta using the mound on the table method and so I learned to do it too since I don’t own a food processor. Except I use a very large bowl. I don’t remember mama using black pepper and very often, o lean ays, fewer eggs were use and even just water sometimes. It was always delicious and belly filling, family friendly and simple joy. Mama made some rendition of pasta just about every day, not always to be used with tomato sauce (or gravy as we in The Bronx called it). Thank you Maryann for keeping traditions alive!