It’s Foodie Tuesday!
I never really cared for pasta until I started making my own. Whoa! The difference in taste is unbelievable, akin to say a fresh baked loaf of artisanal bread and that Wonder stuff.
And making your own isn’t hard, nor is it expensive. I suppose that’s not entirely true – we use the Kitchen Aid stand mixer with its pasta attachment to make ours. Hand cranked pasta machines require a fair amount of elbow grease. We started with one and are glad we upgraded.
Dough in 10 minutes
3 ½ cups of unbleached flour – we tend to substitute 1 cup of semolina flour for a nicer texture and lovely yellow colour.
5 large eggs
1 tsp salt
Drizzle of olive oil
*If your dough seems dry, throw in an extra egg; too wet, add some flour
Mix until you’ve got a beautiful ball of dough. Let this stand for 30 minutes or so. We often will mix up a batch in the morning while we’re making our coffees and refrigerate the dough until we’re ready to eat in the evening.
Rolling and cutting the pasta takes about as long as it takes to boil the water for cooking
If you’ve got your sauce simmering, now’s the time to put on that water, salting it like the Mediterranean.
With the water heating and your pasta rested, it’s now time to roll it out into sheets. Take a wad of dough, about a quarter cup, and push it through the pasta roller on it’s widest setting. You may have to run the dough through a few times on this setting, folding the dough in half to ensure there are no cracks or holes. Run the dough through twice on each subsequent setting, until you reach your desired thickness. With this particular pasta roller we usually stop at 5th setting (of eight) when making spaghetti or fettucini. Hint: kids love to get in on this action.
Once you’ve made your pasta sheets, it’s time to cut your noodles. We made fettucini for dinner last night, but this pasta attachment set also comes with a spaghetti cutter. Once your pasta’s been cut, cook in rapidly boiling water till it floats to the top, about two minutes.
Season with salt, pepper and butter/olive oil and serve with your favourite sauce. Last night, sick of waiting for spring in unholy negative degree weather, we decided to make something light and summery pan frying Italian sausage, garlic, shallots, and rainbow Swiss chard in some olive oil with a pinch of red pepper flakes. Yum. So yum we forgot to take a photo. D’oh!