Monday, January 9, 2012


You can start this at 3:30/4:00 and easily have homemade pasta by 6.
(with plenty of time for a glass of wine, Lego shenanigans, and Sunday relaxation in between)

For my way (via Erma Perna and Lidia Bastianich), gather these supplies:
Food Processor (though you certainly can mix it by hand, but lately I'm not a fan of blowing up my entire kitchen with my usual mess-making chaotic ways)
2 cups all-purpose flour
1/4 C Olive Oil
3(ish) T water
2 large eggs
yields 1 lb pasta (I always make two batches separately, rather than double the recipe and it yields enough pasta to generously feed four hungry adults and one picky kid)

How to:
Aerate your flour quickly in food processor (use regular blade's only one small batch, so the dough attachment is excessive and unnecessary)
Whisk together eggs and olive oil in a spouted measuring cup
Add tepid water to measuring cup (you should have about 8 fluid ounces of egg/oil/water total)
Turn on processor and quickly pour liquid mixture into the flour
Within seconds, you should have a ball of sticky pasta dough wildly churning in the processor...
Don't process more than half a minute. If the dough is crumbly or doesn't form into a ball, add some water and a touch of oil.
Remove dough from processor & briefly knead it with generously floured hands on a clean, floured surface (don't go crazy kneading...just form it into a nice elastic mound and place in a covered mixing  bowl to rest).
Dough should be at room temp when you roll it out for the pasta (and only needs to rest for about twenty's not rising or anything)
I haven't used a pasta "machine" to roll my dough, so I can't tell you how to do that.
This is my way with a rolling pin and floured counter-top:
Divide dough into 4 pieces
Roll into thin sheets (almost translucent...this takes a little patience and a tiny bit of practice)
Fold your flat sheet inward into thirds, cut pasta with sharp knife into desired width of pasta.
*Note: it helps to lightly flour both sides of your sheet of pasta before folding and cutting* 
I arrange mine on clean clothes hangers to dry until ready for use (which is pretty much immediately)

Cooking your "homemades"
Bring a large pot of water to a rolling boil, add about 3 T kosher salt
Cook pasta to desired doneness (about 5 minutes does the trick, but try it and cook a bit longer if you wish)

The rest is up to you, but I like to make a quick pan sauce with tomato puree, tomato paste (the tube kind), fresh basil, a few spoons of your pasta water, and a few cloves of easy and awesome.

It's only recently that I've delved into homemade pasta territory, but the results have been great. This particular recipe and method was adapted from the aforementioned Lidia, but there are so many ways to modify and personalize it.
Although my grandmom used a machine to sometimes roll out her dough, I find it to be so meditative and relaxing to stretch and roll it myself.
Especially with Diego Garcia crooning in the background a glass of red wine.
Just sayin. 


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