Making fresh pasta can be incredibly fast, we learned last week when Marc Vetri dropped by the Food & Wine test kitchen. The Philadelphia chef (whose new book, Mastering Pasta, is currently the top-selling Italian cookbook on Amazon) walked in with an armload of ingredients, and just over a half an hour later we were all eating tender, part-whole-wheat noodles covered in silky pesto. But as anyone who's ever attempted pasta from scratch knows, it's easy to arrive at a tasty outcome but not so easy to make the kind of finely tuned, perfect-textured noodles you encounter at a great Italian restaurant. Here, nine tips from Vetri that could help take your pasta from serviceable to spectacular.
Consider your flour. “Wheat has flavor—no one thinks about that,” Vetri says. “Like wine grapes, it has different subtleties. You can add a new layer of flavor to your pasta by choosing different wheat varietals.” Right now, he likes Red Fife wheat, which lately he's been milling at his eponymous Philadelphia restaurant, Vetri. Flavor degrades within 48 hours, says Vetri, so it's worth seeking out freshly milled flour at farmers' markets.
Fine-tune your recipe. Before Vetri starts combining flour and eggs, he thinks about the finished dish. “If it’s going to be a vegetarian sauce, you might want to add extra yolks for richness,” he says. “If it’s a hearty meat sauce, you’ll want to use less yolks.”