Page 12 - Leisure Living

Chef Paul Matthews
Continued from page 11
ine the chef almost groaning at the memory here. “We will definitely see some version of that here. I have a whole notebook full of ideas. Here in the Midwest, we like our meat, but there the pasta can be the star.”
“Remember less is more. It’s okay to eat a plate of veggies or a bowl of pasta without meat. And making your own pasta takes just as long as open- ing up a box and softening that up.”
You can discover what Chef Paul learned by making at trip to the cozy hideaway called Ciao Bella Ristorante Italiano at Harbor Light Landing Dr. off SR 53 in Port Clinton, sit by the water, and enjoy some fresh pasta.
Pasta all Uovo Recipe (fresh egg pasta)
1 1⁄4 cup “00” flour or all-purpose four plus a little more for your work table.
1 1⁄4 cup semolina 4 large eggs
2 tsp. olive oil
Extra semolina for dusting cut pasta
and parchment paper for your sheet tray to store pasta
Sift flour and semolina into a pile on your work surface. Use a fork to make a well in the center. Add eggs, salt and olive oil into the well in the center.
Beat the wet ingredients with a fork to blend then gradually pull flour from the rim of the well into the wet ingredients until all wet ingredients have been absorbed. Use clean hands to incorpo- rate the rest of the flour.
Knead with the palm turning clock wise and pushing away from you all the way around add- ing a light dust of flour if your dough gets sticky. Knead dough until smooth and elastic.
Divide into two balls sprinkle with flour, wrap in clean cloth or plastic wrap and refrigerate at least one hour but overnight is better.
Then go get crazy with the shapes! Use pasta machine or hand roller and a knife to make what- ever shapes your desire. I like to roll thin and stuff to make ravioli .
Pinch of course salt
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12 |LeisureLiving May 2015
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