One quarter of all the pasta consumed around the world is eaten by Americans. We're passionate about pasta, enjoying more than 6 billion pounds of the versatile dough every year. In fact, the United States is the biggest consumer of pasta in the world.
Spaghetti is just one of more than 600 types of pasta— each named for its shape. Whether your passion is for Conchiglie (shells), Capellini (fine hairs), Rigatoni (fluted tubes), Tortellini (little cakes), or just regular spaghetti (cords), you'll get a chance to celebrate its versatility on October 17, National Pasta Day.
Capriz at Broadway at the Beach is a restaurant built on the broad shoulders of this favored food. In honor of the day, chef Corey Schoenig of Capriz has agreed to share his "from scratch" recipe for an arugula pesto dish.
Capriz House-Made Pasta Recipe
1 2/3 cups durum flour
2 tablespoons semolina
2 medium or large eggs
1 tablespoon olive oil
A pinch of sea salt
Make the basic pasta dough:
1. Sift the flour onto a clean work surface and make a well in the center with your fist.
2. Break the eggs into the well and add the oil and a pinch of salt to the well.
3. Gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water; if it's too wet, add a little more flour
4. Knead the pasta until smooth, 2 to 5 minutes. Rub with light oil and pop the dough into a plastic food bag. Allow it to rest at room temperature.
Then form desired pasta
Cook in boiling water to desired tenderness
Capriz Arugula Pesto Recipe
2 lbs basil shocked and cooled (ring out well) stems discarded
2 cups arugula
1.5 qts blended oil
salt and pepper
½ cup parmesan cheese
2 Tbsp chopped garlic
Method: Add rough chopped basil and arugula to robo wand (hand emersion blender), salt and pepper. While on, add a small amount of oil to form a paste and mince basil well. Start to drizzle in rest of oil. Add the pesto sauce to your desired pasta, garnish with fresh basil, extra virgin olive oil, fresh diced Roma tomatoes, and some grated parmesan.