Camp Recipe: Make Pasta from Scratch

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:Making and cooking pasta from scratchOpening a wine bottle with a bootCamp PastaYield: Enough for 2-4 hungry hikers.Pasta Ingredients2 cups semolina flour3 large eggs1 tablespoon extra-virgin olive oilPinch of saltSauce Ingredients1 tablespoon extra-virgin olive oil1 clove garlic, minced2 tablespoon pine nuts½ cup sun-dried tomatoes¼ cup olivesPinches of salt and pepper½ tablespoon lemon juiceOptional Toppings Ingredients6 sprigs basil2 ounces prosciutto3 tablespoons parmesanPinch red chili flakesSalt and pepper to tasteDirectionsStep 1Make 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 2Next, 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 3Meanwhile, bring water to boil on a camp stove or backpacking stove. Place pasta in salted boiling water for 6-9 minutes. Strain water.Step 4In 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 5Serve on plates and garnish with basil, prosciutto, parmesan cheese and red chili flakes.Subscribe to REI on YouTube and never miss a new episode of Cook Out with Chef Maria Hines.