Jan 13, 2010

Fresh Pasta

Before boiling

After boiling

I have very fond memories from my childhood making homemade pasta with my mom and sister.  We had the pasta maker that attached to the side of the counter-top and we would each take turns 'turning the crank' and watching the pasta strands coming out.  So much fun to do with kids!  I still remember the taste of those noodles - we always ate them right after they were boiled with just butter, salt and pepper.  And it's still my favorite way to eat homemade noodles.  Although - I made these and also served it with Swordfish in a Lunchbag (I added some updated photos to that post too - so check it out!) 
One of the gifts I asked from this year was the Kitchen Aid Pasta attachment (thanks again Nicole)- and that is what I used with these noodles.  It's much easier to use than the hand-crank!  I cannot wait to keep making homemade pasta - it really is pretty simple and still just as fun as I remember.  
  • 4 large eggs
  • 1 tbsp. water, plus more as needed
  • 1 tbsp. olive oil
  • 3 1/2 cups sifted all-purpose flour
  • 1/2 tsp. salt 
1. In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, 1 tablespoon water, olive oil and flour.  Mix on low speed until the ingredients are well mixed and a dough begins to form.  If the mixture is not coming together add more water, 1 tablespoon at a time just until the dough is formed. 
2. Remove the dough from the mixer and transfer it to a work surface.  Knead 1-2 minutes by hand.  Cover with a clean towel and let rest for 20 minutes before proceeding.
3. Divide the dough into four equal pieces.  Flatten each piece with a rolling pin until it is flat enough to go through the pasta sheet roller at its widest setting.
4. Run the dough through the sheet roller on its widest setting once.  Remove the sheet from the roller and lay it on the work surface lengthwise.  Bring both outside edges into the middle, folding the sheet into thirds.  Flatten with the rolling pin until flat enough to go through the sheet roller on the widest setting once again.  Pass the folded sheet through the roller, open end first.  Remove the sheet from the roller and lay it on the work surface lengthwise once again.  Fold the sheet into thirds as before, flatten with the rolling pin and pass through the roller once again.  Continue this pattern until the dough is smooth and supple, approximately six to eight times total.
5. Pass the dough through the pasta sheet roller at narrowing widths (folding is no longer necessary), narrowing it one setting at a time, until the dough has reached the thinness you desire.  (If at any time the sheet becomes too unwieldy, simply cut it in half and work with each half individually.)
6. Set the sheet aside on a floured surface, cover with a towel and repeat the entire process with the remaining three segments of dough.
7. Once all the pasta sheets are finished, pass through a noodle cutter if desired.
8. Cook the pasta in a large pot of boiling water until al dente, 2-5 minutes.  Drain well and serve.
Source: Annie's Eats based on the KitchenAid Pasta Attachment Instruction and Recipe Book

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