Noodle-therapy: Rustic Fettuccini Alle Vongole



Noodles are delicious. Period. They come in different shapes and sizes, but whatever shape they may be and whatever they are paired with, nothing is more enjoyable than a good plate/bowl of noods.
What people don’t realize though is that the actual noodle itself can be made with just a little love and effort. Enter my brother, who one day announced to me, “I am never going to buy pasta again,” and proceeded to make a batch of home-made pasta from scratch.

Surprisingly, only two ingredients are needed for the making of the noodles. Serves four.
Ingredients needed are:
-2 cups of flour
-2 eggs

If the mixture is a bit dry, you can add a splash of water, but we didn’t need any more. No salt is needed in the dough because the water the pasta is cooked in should be as salty as sea water. Knead the dough until smooth, let it rest for an hour or so and then roll out with rolling pin. Remember, this is homemade pasta so it doesn’t have to be perfect. In fact, if the noodles have jagged edges, more sauce can adhere to the pasta. Plus it looks rustic.


Flour your board generously.




Make sure you roll out the pasta very thin. Our pasta was a little on the thicker side so it required more cooking time.




Now for the vongole part. We bought a pack of fresh baby clams, cleaned them and set them aside. Now pour a couple of lugs of good quality olive oil into a pan with dried chili flakes and garlic.

We freeze ground garlic and cut them into little squares for convenience.

When the oil is heated through and the garlic sizzling, add your clams, woosh them around and pour a good cup or so of white wine. The heat from the pan will create steam, and the clams will start opening up. Taste for seasoning, add salt, black pepper, and parsley.

When your noodles are cooked, DO NOT DRAIN. Directly take your al dente noodles with tongs (or chopsticks) and drop them into the sauce. The starchy water from the cooked pasta is key in making deliciously not dry noodles. Keep the noodles in the sauce for a couple of minutes and then serve with an extra drizzling of olive oil.

Pardon the blurriness of the picture, but it’s the taste that counts.

If you have a little bit of time and need a little stress-relief, get out your flour and eggs and start kneading away your worries. If you have fresh clams, a good plate of vongole pasta does not require complicated ingredients or cooking processes.

Until next time, good luck in the kitchen!


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