7.07.2010

easy peasy, make your own pasta

How was your long weekend?  We had a beautiful weekend here in Boston, and took full advantage of the nice weather.  Complete with biking, beaching, and picnic-ing alongside the james taylor concert, fireworks, and ELZ's birthday.  We were exhausted come Monday night.

We are so excited for this post - it is the first of our homemade pasta series here at bottomless kitchen!  And there is no better way to start things off than by making your very own, fresh pasta.  Although it is slightly more labor intensive than opening a box of ready-made spaghetti and tossing into boiling water, it  will taste so much better with your sweat & tears mixed in (literally? that's up to you).

Pasta is basically flour and water.  The critical piece is combining the ingredients and mixing them together just right.   When the dough is ready, you can make any style you choose (ravioli, spaghetti, fettuccine, linguine) with a pasta maker.  You can even split the dough into a couple sections if you want to freeze the dough for later use.  Pasta sauce is another great make-ahead item.  You can freeze containers of pasta sauce for months if you choose! More on the sauce later...

Active time: About an hour
Total time: About two hours
Makes eight ounces


INGREDIENTS:
2 1/3 cups pasta flour
2 fresh eggs, beaten lightly
1 teaspoon olive oil
2/3 of a cup of warm water
1/2 teaspoon of salt


DIRECTIONS:

  • Sift flour onto clean work surface or into a large bowl.  
  • Make a well in the center of flour and pour two lightly beaten eggs into the well.
  • Add salt & oil
  • Mix ingredients with a fork, gradually adding the warm water until the dough is soft enough to handle
  • If the dough is too dry, slowly add a little more warm water, drop by drop - literally!
  • If the dough is too wet, add more pasta flour
  • Knead the dough for about 10 minutes, until it can be formed into a soft ball
  • Cover dough in plastic wrap and refrigerate for at least an hour
  • Divide dough in three pieces, roll each piece into a 1/2 inch thick sheet
  • Let sheets sit for five minutes
  • Cut noodles with a knife, or press through a pasta machine
  • Dry noodles on a rack for at least an hour before cooking, or place in refrigerator until use (good for about 24 hours)
  • Drop noodles into boiling water and cook for 8-12 minutes (test pasta after eight minutes), careful not to overcook
  • Drain, add sauce, and serve!

ELZ & PAB's review: A solid pasta recipe that is fairly straightforward.  We would make this again, but we also enjoy trying different pasta recipes.  Using a pasta machine for the first time can be frustrating, so make sure you are working slowly and following all of the steps.  It is easy to forget to change the thickness, and can be difficult to work with the pasta to keep it uniform when you get down to the thinner settings, so be patient & remember no one will know they were mis-shapen once they are cooked, right??
Waste not, want not
elz + pab

Make Your Own Pasta on Foodista

1 comment:

Rosemary said...

I think the last time I made homemade pasta using my pasta machine Ellen was a little toddler and very impatient with me for spending so much time making pasta instead of playing with her!

I agree that homemade pasta is the best, and especially appreciate how quickly it cooks up compared to store-bought dried pasta in a box or bag.


Nice photos and explanations.

Rosemary/Mom