HERE'S THE RECIPE FOR MATT'S PASTA PICATTA
2 cups of flour | (“00” Flour, Semolina, All-Purpose or Blended)
3 large eggs + 1 egg yolk
pinch of salt
olive oil + flour as needed
Mound the flour in the center of a large cutting board. Use your fingers to create a large well in the middle of the flour mound. Add eggs to the center of the well and top with a pinch of salt.
Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape. Don’t worry if this gets messy, if any eggs fall out, use your bench scraper to pull them back in.
The dough will come together in a shaggy mess when about half of the flour is incorporated. Use your hands to fold in the rest of the flour until it forms a loose ball. Add more flour or olive oil as needed if the dough is too sticky or dry.
Once the dough is a cohesive mass, remove the dough from the board or counter top and scrape up any leftover dry bits. Lightly flour the board and continue kneading for about 10 minutes until the dough is elastic and smooth. Remember to dust your board with flour when necessary to prevent sticking.
Cover the ball of dough in a towel or wrap it in plastic wrap and set aside for 30 minutes at room temperature.
Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
Roll out the pasta dough to the desired thickness, and cut to desired shape.
Cook the pasta in a large pot of salted boiling water until it is al dente, usually between 2-5 minutes depending on the thickness of your pasta.
Drain, add your favorite Fratelli pasta sauce + serve immediately.