Homemade Pasta, Fresh Pasta, and Chef Jackson Kalb

Homemade pasta is a work of art. Four ingredients create a toothsome noodle experience that is unrivaled. We make our own, but you can easily get it locally, and eat the best from our favorite Italian chef. Here's a recipe, a recommendation, and a restaurant…

While everyone was making sourdough bread during last year's lockdown, we failed miserably at it and opted for perfecting homemade pasta instead. It's ever so much better than the boxed version and a great diversion for kids and adults. 4 simple ingredients come together in a quick 20 minutes, then get rolled, cut and boiled until perfection is delivered to your plate. We've been making lasagne, linguini, ravioli and anolini, and so much more.

The Recipe:

First, if you're going to make pasta, get some good Italian 00 flour, some Semolina flour, and a pasta machine (the $39 hand-cranked version is just fine). You may mix the dough in a food processor, but by hand is so much more fun.

For 4 people...

• 4 large eggs (room temperature)

• 2 1/2 cups 00 flour

• 1 tablespoon olive oil

• 1 teaspoon fine sea salt

• Semolina flour for dusting.

Place the flour in a mound on your clean counter top. Use your fingers or a spoon to create a well in the middle of the flour mound (like a volcano). Add the eggs in the center of the well. Sprinkle the salt and drizzle the olive oil on top of the eggs.

Use a fork to begin whisking the eggs in the volcano until they are combined. Gradually whisk the surrounding flour into the egg mixture, adding more and more until the egg mixture is thick. (The eggs might spill out--just use your hands or a scraper to corral them back in.)

Use your hands to fold in the rest of the dough until it forms a shaggy ball. Don't worry if you don't use all of the flour. Humidity and I'm sure the phase of the moon will make you use more of less.

Knead the dough for about 15 minutes or until the dough is smooth and elastic, sprinkling some Semolina flour on the counter if needed to prevent sticking or if they dough seems too wet or sticky. If the dough seems too dry, wet your hands and keep kneading. The dough will be fairly dry once you get it to its sweet spot.

Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.

Roll out the pasta dough using the pasta maker and cut into your desired shape (don't neglect the mini cookie cutters in the pantry!) Dust with Semolina to keep it from sticking together.

Cook the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta. Drain and use immediately.

You'll get better with each batch, and eventually will stop measuring your ingredients. The general rule is 1 egg : 100g flour (perfect for 1 person). I never thought I'd get to that ninja-level of Italian pasta grannie, yet here I am. (If you haven’t seen the British series on YouTube called "Pasta Grannies" check it out. You're welcome.)

The Recommendation:

If you don't want to embark on the journey of making pasta at home, you can buy it nearby. Make a quick run over to Helms Bakery and pick up fresh noodles at Pasta Sisters. They have great pastas - spaghetti, tagliatelle, pappardelle, and sauces (not our jam, but might be yours). Take it home, cook it up, bada bing bada boom, dinner's ready.

Pasta Sisters has two locations, one in Mid City at 3343 W. Pico and one in Culver City at 3280 Helms Ave.

The Restaurant:

Take our advice and get some gorgeous dishes from one of our favorite chefs, Jackson Kalb. He makes us swoon at Ospi Venice and Jame Enoteca in El Segundo. Best pasta in the city as far as we're concerned.

At Jame Enoteca (eatjame.com), get anything--it's so hard to choose, but the scarpinocc or the mushroom lasagna are amazing. At Ospi (ospivenice.com), get one of each--we can't decide. Delivery and pickup available and also wine & beer (pickup only).