Chef Michael Tusk, of Quince and Cotogna, is, as San Franciscans well know, a master of pasta. He's even working on his own line, Tusk Pasta, expected to launch later this year.
We had the privilege of attending his pasta demo at this year's Relais & Châteaux GourmetFest in Carmel. (As an aside, Tusk is also very fashion conscious and shares our love for Lanvin sneakers and beautiful watches, but we digress.) Read on for his pro tips on how to make professional handmade pasta at home.
The type of flour is important. For this pasta, which you can either roll by hand or through a mechanical roller, you need Italian "00" flour. We buy this one because it's always worked reliably for us.
Tusk demonstrated the process of rolling out the dough by hand, using a traditional mattarello (essentially a long rolling pin). It's a workout, but it's amazing to watch as the dough repeatedly stretches and expands as its rolled around itself, ultimately yielding a large, thin sheet. This is the same process used by experienced women in the traditional pastifici of Bologna.
// This story was originally published on The Taste SF. Click over for Tusk's recipe for pasta at home.
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