Tonight we had friends over for a pasta making party. I made the pasta dough in advance so it could “rest” at least 30 minutes before our friends arrive. Plus, I had the marinara sauce, turkey and chicken sausages, broccoli and chocolate cake with cream cheese frosting all ready (our friends were bringing bread and salad) so that our focus could be on the pasta making.
I have a pasta machine, which is a bare-bones, hand-cranked version. It works perfectly though the “cranker” can get pooped over the course of the pasta making. It’s good to have someone to spell her/him when making enough egg pasta for 12 people. It is also ideal to have at least three people helping with the process, though two could do it. For one, it’s possible, but not exactly easy. Or, at least, at the novice stage of pasta making, one person seems like too few.
The recipe below is excellent. I would highly recommend it. Our pasta came out perfectly once we got our system down. We have a long piece of PVC pipe that we hung the fresh pasta over so it could dry. Ray washed the pipe with soap and hot water to begin with, then used Windex to do one final germ killing round. It was very helpful. We hung the noodles over the pipe and they dried slightly so that they were easier to handle when they went into the boiling water.
Here is the recipe. Let me know if you try it. I think you’ll like it. I certainly do. Ready In: 1 Hr 5 Min Original Recipe Yield 8 servings
Ingredients • 2 cups all-purpose flour • 2 cups semolina flour **This is a critical ingredient. Be sure and find this kind of flour online or in your local store. • 1 pinch salt • 6 large eggs • 2 tablespoons olive oil Directions 1. Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands. 2. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes. 3. Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce. Nutritional Information Amount Per Serving Calories: 348 | Total Fat: 7.8g | Cholesterol: 159mg Powered by ESHA Nutrient Database
Comments