Whether you know her from her picture-perfect Instagram page Pasta Social Club or from taking one of her pasta-making workshops, Meryl Feinstein is quickly becoming a household name in the Italian cooking world.
Paul Feinstein, meanwhile, is one of our writers who is equally obsessed with pasta and happens to share Meryl’s last name.
Although they’re not related (we don’t think), we thought it would be fun to pair one Feinstein with another to teach a class on IG Live on how to laminate pasta and make some edible art.
For this IG Live session, Feinstein and Feinstein will walk you through the pasta laminating process, and if you want to cook along with us, be sure to follow @lacucinaitalianausa on Instagram and join in to cook live with us on Tuesday, November 17 at 11 am PT / 2 pm ET.
Recipe and ingredients are below! Be sure to make your dough at least 30 minutes before we start so you can be ready to laminate!
credit Meryl Feinstein
Egg Pasta Dough
Serves 2-4
Ingredients:
300 grams (~2½ cups) '00' soft wheat flour or all-purpose flour
50 grams (~¼ cup) semola rimacinata or semolina flour*
200 grams egg, about 4 whole eggs, or 3 whole eggs and 2-3 yolks depending on size
More '00' and semolina flour, for dusting
*If semolina flour is unavailable, use the same weight in '00' or all-purpose flour.
The recipe/instructions are also available on Meryl’s website here and on La Cucina Italiana here.
For the herb-laminated pasta, use any small tender leaves you want (no stems). Meryl generally opts for mint, sage, thyme, parsley, and basil. Dill, chopped chives, and cilantro would also work. Do not use Rosemary.
Equipment needed:
Bench scraper or sharp knife
Wooden cutting board or surface
Manual pasta roller or electric pasta attachment
Wheeled straight and/or fluted pasta cutters or a sharp knife
Spray bottle with water or a pastry brush (optional)
Baking sheet
credit Meryl Feinstein
Dough Method:
Weigh and combine flour(s) in a medium-large mixing bowl
Weigh the liquid; for egg dough, whisk the eggs and yolks together
Make a wide well with your fist in the center of the flour and add the liquid
Using a fork, gradually incorporate the flour into the well in a circular motion until a thick, smooth, custard-like batter forms
When it's too thick to continue with the fork, cut the remaining flour into the center of the well with a bench scraper or your hands as consistently as possible and transfer everything to a flat surface
Knead the dough vigorously until smooth, firm, and well-combined, about 10 minutes. (You may need a small amount of water if the dough is too dry or a dusting of flour if it is at all sticky; add both with your fingertips on any dry or wet patches.)
Wrap the dough tightly in plastic and allow it to rest for at least 30 minutes and up to several hours at room temperature. If storing overnight, refrigerate and bring back up to room temperature before use
Join @lacucinaitalianausa on Instagram to cook live with us on Tuesday, November 17 at 11 am PT / 2 pm ET.
Credit Cover Photo: Mackenzie Smith Kelley