Overboard

Creating a vodka-flavored pasta that balances traditional methods with some creative overboard twists can be a delightful culinary adventure. Here’s a recipe and method to help you develop those flavors effectively.

Ingredients

For the Pasta:

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 2 tablespoons vodka

For the Vodka Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2-3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup vodka
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)
• Grated Parmesan cheese (for serving)

Instructions

Step 1: Make the Pasta

1. Mix the Ingredients: On a clean surface or in a bowl, combine the flour and salt. Create a well in the center and add eggs, olive oil, and vodka.
2. Form the Dough: Gradually mix the flour into the wet ingredients using a fork until a rough dough forms. Knead for about 8-10 minutes until smooth.
3. Rest the Dough: Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Step 2: Prepare the Vodka Sauce

1. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the garlic and cook for another minute.
2. Add Tomatoes: Pour in the crushed tomatoes, stirring to combine. Let it simmer for about 10 minutes to deepen the flavors.
3. Incorporate Vodka: Carefully add vodka and let it cook for about 2-3 minutes to evaporate the alcohol.
4. Finish with Cream: Lower the heat and stir in the heavy cream. Season with salt and pepper to taste. Let it simmer for another 5 minutes.

Step 3: Roll and Cut the Pasta

1. Roll Out the Dough: Divide the rested dough into smaller portions. Using a pasta machine or a rolling pin, roll out each portion to your desired thickness.
2. Cut the Pasta: Cut the rolled dough into your preferred pasta shape—tagliatelle, fettuccine, or even squares for ravioli.

Step 4: Cook the Pasta

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook the Pasta: Add the fresh pasta and cook for about 2-4 minutes until al dente. Fresh pasta cooks much quicker than dried pasta.
3. Combine with Sauce: Reserve a bit of pasta water and drain the rest. Add the pasta directly to the sauce, tossing to combine. If the sauce is too thick, add a splash of the reserved pasta water.

Step 5: Serve

1. Plate the Dish: Serve the pasta hot, garnished with fresh basil and a generous sprinkle of grated Parmesan cheese.
2. Creative Touch: Consider finishing with a drizzle of high-quality olive oil or a sprinkle of red pepper flakes for added flavor.

Tips for Flavor Development

• Infuse Flavors: For a deeper flavor, consider infusing your olive oil with herbs or garlic before making the sauce.
• Use Quality Ingredients: Fresh, high-quality tomatoes and cream will enhance the overall taste.
• Experiment with Add-ins: Try adding sautéed mushrooms, spinach, or even a splash of lemon juice for brightness.

This overboard method combines traditional pasta-making techniques with a vibrant vodka sauce, resulting in a delicious and visually appealing dish. Enjoy your culinary creation!