Thursday, January 23, 2014

Homemade Pasta

I used to shy away from homemade pasta, believing it to be too big a chore to mess with.  In fact, even after I received my pasta maker attachment for my Kitchenaid as a gift, I still felt like the task was just too big for years.  But that was then.  Now, I feel making pasta is pretty easy and very satisfying.  Worth the trouble even.

Really, the work is not hard.  It's time that you need.  My pasta maker attachment sure makes the work part a breeze.  So how do you make homemade pasta?  And what if you don't have a pasta press?



Basic Pasta Recipe

1 cup flour (can be all purpose, semolina, whole wheat, or any combination)
1 egg
1/2 tsp salt
2 tbsp water

Mix together ingredients. If using a pasta press, there is no need to kneed the dough as it will be done in the press process later.  If you are NOT using a press, kneed the dough until nice and smooth.  It will be a very dry dough and hard to work through at first.

With my Kitchenaid pasta attachment:  Step 1:  Run the dough through the flat sheet attachment first several times to kneed the dough and flatten it out to later cut noodles from.  Step 2:  Place the flat sheet of dough through the pasta cutter using the size of your choice.


video

If working by hand, roll the dough out very thin.  Method 1:  Lightly flour the surface.  Then roll the dough jelly roll style.  You can then use a sharp knife to slice the dough into the thickness of noodle desired.  Method 2:  Do not roll the dough up but instead use a pastry cutter or pizza cutter to slice the noodles to their desired thickness.


Variations

Spinach noodles:  Use the same recipe as above.  Instead of using 2 tbsp water, puree two large handfuls of spinach with about 1 tbsp water.  


Whole Wheat Pasta:  Use the same recipe as above but use 1/3 cup of whole wheat flour and 2/3 cup all purpose.  

Perfect Soup Egg Noodles 

2 1/2 cups flour
2 eggs beaten
1/2 cup milk
1 tbsp butter
1/4 tsp salt



 Mix all ingredients together.  Kneed until smooth.  Let rest for 10 minutes in the bowl before rolling out.  Roll out the dough to 1/8 inch thick.  Cut into noodles of your desired width.  Let dry for at least an hour before cooking.  These noodles do not dry thoroughly as they are pretty thick so if you do not use them all, freeze the rest.  They are wonderful in chicken or vegetable soup.

No comments:

Post a Comment