Let me just begin by stating that I
love PASTA! Especially when it’s homemade, it doesn't compare. Last week in my
cooking class we made our very own pasts! I did overcook it a little but it was
still edible and in my opinion yummy. Or maybe I was really hungry... who
knows! But I did re-do them yesterday and they came out AWESOME! I will warn
you it does take about 30 to 45 minutes for the process but it is worthwhile. I
will include the recipe below but just to let you guys know you will need A LOT
of FLOUR. The recipe is the exact one from my class but it does tend to be
runny in the beginning. As you add all the ingredients together and begging to
knead the dough, you will have to continuously add more flour to get it to the
right consistency. I don't know the exact measurement of all of the flour I
actually ended up using but you will see from my pictures what it should look
like! By the way, I used a pasta roller which makes life MUCH MORE EASIER
and yields more servings.
PS: This same pasta dough can be
used to make lasagna or raviolis!
Ingredients:
Yields 4-6 servings
Eggs 3 1/2
Olive oil 1 Tsp
Salt 1 Tsp
All-Purpose Flour 5 oz
Semolina 5 oz
1. In a bowl, mix
eggs, salt and oil together.
2. Combine the flour
and semolina in a separate bowl and sift onto a clean working surface. (The
sifting helps so that the flour won't get clumpy while you mix all the
ingredients together)
3. Once the dry
ingredients are sifted, create a pile on your working surface and make a hole
in the center. You will be mixing the wet ingredients inside the hole.
4. Add the egg
mixture a little at a time so that you may begin mixing in the flour dough.
-I wanted to do my
pasta garlic and parsley flavored so I added a tsp of parsley and a tsp of
garlic mashed up into the egg mixture.
5. Now here is where
you have to eyeball your ingredients. Once everything is combined you will end
up with mushy dough that looks like this:
Continue to add flour
to the dough until it is not sticky anymore and you can begin to kneed it like pizza
dough.
It should end up
looking like this:
6. Now, the
directions say to leave the dough resting covered in plastic wrap for about
20-30 minutes. But I was too hungry so I went ahead and made the pasta anyway.
Shh!
7. To make it easier
to handle, cut the pasta dough into 4 separate pieces.
8. With your pasta
roller, have the roller set to the thickest setting so you can begin to flatten
the dough out.
9. As you roll the
dough, it will flatten out a little sticky so continue to add flour to it so it
does not stick to the machine.
10. After rolling it
through the thick setting, fold the dough into three so that it rolls out a
little more proportioned.
11. Continue to roll
the dough gradually decreasing the setting to a thinner one. I like to end with
the thinnest setting so that you can see through the dough and very thin. This
thin consistency will yield more pasta!
Cut the dough into the length you would like your pasta to come out.
12. After cutting the
pasta into your preferred size, make sure you lay your pasta to rest on a sheet
pan full of flour! This will help so that the pasta does not stick.
13. Once you have
completed all of the pasta cutting, add the pasta into salted boiling water and
cook for about 4 minutes or until Al dente. Your homemade pasta is done quicker
than normal packaged pasta so keep an eye on it!
After you have cooked
it, rinse it with water so that the flour is washed out and add a little bit of
oil or butter so that your pasta does not stick. Mix it up with your favorite
sauce and
enjoy!!
Feel free to leave me a comment if you have any questions! I try my best to explain the process but I am not perfect!
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