Pasta is so satisfying, in my world it’s eaten several times a week, I find it to be the perfect meal for intuitive eating, because it can take so many forms and deliver a wide range of nutritional possibilities. There is however a difference with fresh pasta, it’s not better than dried boxed pasta, it’s just different. And (sorry every school teacher that told me not to start a sentence with “and”, I digress) And so, in the spirit of changing it up, fresh pasta has its place. But it adds time and worse bench flour (gasp). Which means, for sure, you’ll be vacuuming tonight. But not anymore! It makes me cringe slightly to say that I saw a concept on the internet and ran with it, but I did. Pasta that’s snipped with scissors right into the boiling water. Now, in video that’s great, it looks so easy, in practice however, every splash of boiling water that hits your hand hurts. So, I cut them onto a board and then transfer into the water. But that’s not the best part. The best part is that this dough is made with 1 minute (yes 1 minute) of kneading, inside a bowl (no mess) and it doesn’t need to rest. This is amazing. This is what the future looks like. I will dub it cyberpasta, lol.
And now we come to how you’re going to replicate this. It’s all about measurements, I very much dislike the imperial system of volumetric measure for cooking - it’s wildly inaccurate. Did you know that you’re supposed to use a spoon to fill a cup measure with flour and then scrape the excess off the top? No? If you scoop with the cup measure, the flour compressed and you get more flour than the recipe writer intended. This is why weight measures are better. SNL did a little bit on this recently, I chuckled. ANYWHO.
What follows is a lovely chewy pasta that makes almost no mess and comes together in the time it takes to make a sauce and boil water. Now we’re cooking with fire!
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