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Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

Fresh Sheet Pasta

We know that making your own pasta sounds stressful when you have never made it. Play with this method for making great hand-shaped pasta, however, and you will soon know what we do: making pasta is a form of meditation. You can use your mixer to save your forearms if you want, but overall this is a bulletproof way to make some hand-shaped pasta. This pasta recipe is a “no-machine-kneaded” recipe. We are aiming for that perfect in-between from the southern Italian—all semolina flour and water used for small-shaped pasta, and the northern Italian—heavy yolk and blended flour dough that is perfect for tender sheets and filled pasta. We intend this to be an all-around-workable-workhorse kind of dough.This dough is drier than the kind of pasta dough you make to roll out thin sheets of pasta. This one is optimized for shaping by hand.For a solid sheet pasta formula check out this recipe: 
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One Pasta Dough. No Machines. Four Shapes.

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