The Good Pasta

I recently purchased a pasta machine, after the Kitchen Aid attachment destroyed the last batch of pasta I tried to make. This particular machine worked flawlessly (though it was difficult to clean after).

I was super excited to make fresh pasta for dinner. I built up the pasta all day. I kept texting my cousin, telling her how amazing dinner was going to be. She humored me.

Venturing out to the grocery store to find Semolina flour was fairly uneventful, but disaster struck when there was not a bag to be found. I thought about going to Whole Foods, but decided to just make do with the flour the store had. It turned out to work just as well, though I want to try King Arthur “Perfect Pasta” blend next.

After I arrived home, I set to work prepping the work area.

The recipe that I followed for making the pasta dough was:

3/4 lb whole wheat flour
3 large eggs
1 egg yolk
4 Tbsp warm water
1 tsp olive oil

I’m not sure where the recipe actually comes from, as it was the recipe that my mother had written in my recipe book. I don’t remember if it’s the recipe my mother used when making pasta and I know it’s not my babcia’s recipe.

I made a well in the center of the flour and started folding the eggs in one at a time. I made sure the eggs were at room temperature before I added them to the flour and then used a fork to make the base for the pasta. After 5-7 minutes of kneading, I had a wonderful dough ball.

I wrapped the dough in plastic wrap and put it in the refrigerator until 30 minutes before I was ready to cook it. Around 35 minutes before dinner was suppose to be ready, I divided the dough into four equal portions. Then, I rolled out each portion until they were small rectangles that would easily pass through the machine. When they were thin enough, I attached the fettuccine cutter and made my first long pasta pieces! I then used the pasta drying rack that came with the machine. The pieces hung to dry until I was ready to put them in the water to boil.

Now, there should be pictures of it cooking. There should also be pictures of it sauced on the plate. Guess what? There aren’t. Why? Because I forgot. I was so busy baking the bread for bruschetta, making the tomato topping, shelling peas, creaming herb butter and simmering the basil sauce for the pasta, that I forgot.

I will tell you that it was delicious. Everyone thought it was amazing and begged me to make pasta in the future. I think that my next pasta project will be herb-layered pasta sheets for ravioli. And I promise I will take more pictures!

Question(s): Have you tried making your own pasta? Willing to share some recipes?

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