Home Made Pasta #253
Meanderings of a Domestic Goddess
Hello hinterlanders, I have had the absolute pleasure of getting to know and cook with my daughter-in-law Tash, and we have discovered the joys ofhome made pasta. It is fun to make, easy to prepare and oh so much more tasty than the dried commercial pasta from the shop. Try making this with a friend, you can share the fun and making a floury flurry in the kitchen. Seriously though, two pairs of hands are better than one.
Ingredients and Equipment
4 fresh eggs
1-2 tablespoons of water
3 and a half cups of pasta flour or twice sifted plain flour
(For variation you can make half the amount of the flour semolina instead)
A good pinch of salt
Extra flour for rolling etc.
A pasta rolling machine, manual or automatic or some muscle and a good rolling pin.
Mix the eggs, flour and salt together using a dough hook on your mixer or by hand on the bench (yes on the bench in a messy pile without a bowl- this is the fun bit).
Slowly add the water until you get a firm dough. Knead for 2 minutes or until smooth.
Set aside to rest for 20 minutes. Open the red wine and sample.
Cut the pasta into 4 pieces and using one piece at a time feed through the pasta roller as directed. If you are going to to use a rolling pin, use a dusting of flour and roll out slowly, refolding the pasta at least 3 or four times before rolling to your final thickness. More red wine will be needed for the cooks.
Slice into the noodle size you want and hang the pasta to rest over a teatowel rack or the back of a chair. Have some more wine whilst cooking the sauces.
Put a large pot of salted water on to boil. Mmm, second bottle of red wine may be needed.
When boiling toss the pasta in and cook ONLY for 2 to 2 and a half minutes.
Drain and serve immediately with just about anything saucy (see below).
Our favourite toppings are; good tomato pasta sauce; ham, zucchini, onion, garlic, and mushrooms sautéed and finished with a splash of cream, oven roasted veges chopped small and mixed into the pasta with olive oil and pinenuts; and if you want cheese- top the pasta and sauce with a good soft romano or some aged parmesan.
Thank you to Tash for helping me re-discover the joy of cooking good simple pasta!