Pasta just might be the ultimate, universal go-to meal. I mean, what could be easier that throwing some noodles into a pot of boiling water? But even something as simple as pasta can be made into something unique when you make the noodles yourself. I absolutely love fresh pasta. It has an addictive, chewy texture that can't be beat.
Making your own pasta is actually very simple - all you need is flour, eggs, and salt. In fact, you don't even need eggs if you don't plan to make an egg pasta. It's a good idea to set aside a chunk of time like a Saturday morning though, because although easy to make, it can be a bit time-consuming.
There are a two standard methods when it comes to starting off with the dough. One is to use a food processor, while the other is to work on an open countertop where you crack the eggs into a mound of flour. Now, I don't advocate the latter method unless you've got some serious skills, in which you will need to share with me. I'm not quite sure who came up with the idea of working on a countertop, when working in a bowl just makes way more sense. For one thing, it would've prevented my mound of flour/mini egg volcano from spilling everywhere and making an eggy mess. (Note how you can see the lava starting to ooze out already). Ah well, live and learn, right?
Kneading the pasta dough can be quite a bit of a workout, so unless you have a helper elf or a stand mixer to do the kneading for you, you better turn on some music and roll up your sleeves real good. However, I will admit that there's a smug feeling of satisfaction that comes from kneading dough by hand.
One thing that's very handy to have in this process is a pasta machine. Yes, you can definitely roll out your dough by hand with a rolling pin, but a pasta machine makes the job WAY easier. I know it might seem excessive, but trust me, this is not yet another useless kitchen gagdet. You see, rolling out the dough turns out to be very therapeutic. I kid you not. Just try cranking the handle at a steady rhythm a few turns and I guarantee you'll instantly feel all your troubles melt away :)
Fresh Egg Pasta
from Williams-Sonoma Italian Favourites. makes 1lb of pasta; serves 6
The proportions of ingredients are approximate and may vary depending on the actual size of the eggs used, the absorbency of the flour, and humidity in your kitchen. So use your head and adjust accordingly!
2 cups all-purpose flour, plus more for dusting
3 eggs
1/2 teaspoon sea salt
Hand Method: (Note: I highly recommend to do this in a bowl!) On clean surface, combine the flour and the salt and mound it into a hill shape. Create a well in the center and crack the eggs into it and lightly beat them with a fork. With a circular movement, carefully mix in the flour into the eggs with the fork. When you've pulled in enough flour to form a ball too stiff to beat with the fork, switch to using your hands. Use the palm of your hand to knead the dough, pushing it against the counter and turning it constantly until it is smooth and elastic, about 15 minutes.
Food Processor Method: Combine the flour and eggs in the machine pulse using long pulse just until the dough forms a ball around the blade (about 1 minute). Dump the dough onto a work surface and knead until smooth and elastic, about 15 minutes.
To roll and cut dough by hand: Dust a clean work surface with flour. Flatten the dough with a rolling pin and roll it out away from you until it become 1mm thick (0.5mm thick for filled pasta). Continue to dust your work surface with flour to keep the dough from sticking. Leave the rolled out dough to dry on a floured surface for about 10 minutes before cutting. To cut into noodles, roll the pasta sheet up like a jelly roll and use a sharp knife to cut out strips. (2mm for spaghetti, 1cm for fettuccine, 3cm for papardelle) Keep the cut strips on a floured kitchen towel until ready to cook.
To roll and cut with a pasta machine: Cut the dough into 6 equal portions. Start with the rollers set at the widest opening and roll each portion through the machine 2 or 3 times, folding each time, keeping the portions you're not working with covered to prevent drying out. Fold the flattened dough into thirds and dust with flour before putting it through each progressively narrower setting. Stop at the second thinnest setting unless you are making lasagna. Let the sheets dry on a floured surface for 2 minutes before passing through the cutters.
*Any uncooked pasta can be store in a tightly sealed container for up to 3 days.
The proportions of ingredients are approximate and may vary depending on the actual size of the eggs used, the absorbency of the flour, and humidity in your kitchen. So use your head and adjust accordingly!
2 cups all-purpose flour, plus more for dusting
3 eggs
1/2 teaspoon sea salt
Hand Method: (Note: I highly recommend to do this in a bowl!) On clean surface, combine the flour and the salt and mound it into a hill shape. Create a well in the center and crack the eggs into it and lightly beat them with a fork. With a circular movement, carefully mix in the flour into the eggs with the fork. When you've pulled in enough flour to form a ball too stiff to beat with the fork, switch to using your hands. Use the palm of your hand to knead the dough, pushing it against the counter and turning it constantly until it is smooth and elastic, about 15 minutes.
Food Processor Method: Combine the flour and eggs in the machine pulse using long pulse just until the dough forms a ball around the blade (about 1 minute). Dump the dough onto a work surface and knead until smooth and elastic, about 15 minutes.
To roll and cut dough by hand: Dust a clean work surface with flour. Flatten the dough with a rolling pin and roll it out away from you until it become 1mm thick (0.5mm thick for filled pasta). Continue to dust your work surface with flour to keep the dough from sticking. Leave the rolled out dough to dry on a floured surface for about 10 minutes before cutting. To cut into noodles, roll the pasta sheet up like a jelly roll and use a sharp knife to cut out strips. (2mm for spaghetti, 1cm for fettuccine, 3cm for papardelle) Keep the cut strips on a floured kitchen towel until ready to cook.
To roll and cut with a pasta machine: Cut the dough into 6 equal portions. Start with the rollers set at the widest opening and roll each portion through the machine 2 or 3 times, folding each time, keeping the portions you're not working with covered to prevent drying out. Fold the flattened dough into thirds and dust with flour before putting it through each progressively narrower setting. Stop at the second thinnest setting unless you are making lasagna. Let the sheets dry on a floured surface for 2 minutes before passing through the cutters.
*Any uncooked pasta can be store in a tightly sealed container for up to 3 days.
Wow! Love your pics Alicia! Your instructions are very easy to read and follow along. Can I come and watch you cook? I feel like it would be such a fun experience=)
ReplyDeleteThanks Yury! :D You're more than welcome to come over and cook with me any time :)
ReplyDelete(can u read this reply, btw?)
i can't believe you make your own pasta -- that's awesome
ReplyDeleteOh man you just blew me away with the noodles! and the photos are really awesome.
ReplyDeleteYeah i actually don't know where i could get it again, a friend of mine gave it to me. I'll ask my friend where he got it and see if he remembers.
I know what you mean with the everyday forms of creating. That's why i try to go above and beyond with the details on my artwork because i can't do fan art anymore ^^; So i'm taking it more seriously than the CGanimation stuff. But i still love the work that you do, i think you're very talented ^^ not to flatter you too much or anything XD
That looks soooo good! Wow!!
ReplyDeleteI can't wait to try it! :D
The pasta machine seems hard to use? Is it? It sounds a lot more complex than it may be, but i am horrible cooking so i have to be careful. And for the pasta lovers, I recommend to TRAVEL ARGENTINA and they will have the tasties pasta ever there!
ReplyDeleteCheers,
Brooke