With just four ingredients, a water bottle, a knife and a portable stove, you can make pasta from scratch at camp. In this video, big-wall climber and James Beard Award-winning Chef Maria Hines shows us how to make delicious pasta at camp.
Jump ahead:
Camp Pasta
Yield: Enough for 2-4 hungry hikers.
Pasta Ingredients
- 2 cups semolina flour
- 3 large eggs
- 1 tablespoon extra-virgin olive oil
- Pinch of salt
Sauce Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 2 tablespoon pine nuts
- ½ cup sun-dried tomatoes
- ¼ cup olives
- Pinches of salt and pepper
- ½ tablespoon lemon juice
Optional Toppings Ingredients
- 6 sprigs basil
- 2 ounces prosciutto
- 3 tablespoons parmesan
- Pinch red chili flakes
- Salt and pepper to taste
Directions
Step 1
Make a well with the flour atop a cutting board or the hard, smooth top of your cooler. Crack 3 eggs in the middle of the well and whisk together to disperse. Knead the eggs into the flour by folding, pushing and folding some more. Add 1 tablespoon of olive oil and a pinch of salt and continue kneading. It should create a smooth ball. Let dough rest for 30 minutes.
Step 2
Next, roll the dough out with a rolling pin or water bottle, about ⅛-inch thin. Using a knife, slice the dough into thin strips, about ¼-inch wide. Hang pasta strands and let dry for 30 minutes.
Step 3
Meanwhile, bring water to boil on a camp stove or backpacking stove. Place pasta in salted boiling water for 6-9 minutes. Strain water.
Step 4
In a mixing bowl, add 1 tablespoon olive oil, minced garlic, pine nuts, sun-dried tomatoes, olives and pinches of salt and pepper. Transfer to pot and heat until warm. Add pasta and lemon juice and toss together.
Step 5
Serve on plates and garnish with basil, prosciutto, parmesan cheese and red chili flakes.
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