Monday, August 8, 2011

Lotsa Pasta...

A while back on another blog, I posted a pasta recipe I had found in the newspaper several years ago.  Last night I made Chicken Alfredo from the recipe I had posted here before.  The only thing that would have made it better- home made pasta of course!  It is really easy to make and the taste is definitely worth it. 

One egg pasta and variations

One egg - 2 servings
3/4 cup semolina flour
1 egg
1/2 Tablespoon olive oil
1 or 2 teaspoons of water or milk

Two egg- 3-4 servings
1 1/2 cups flour
2 eggs
3/4 Tablespoon oil
2-3 teaspoons water or milk

Three egg - 5-6 servings
2 1/4 cups flour
3 eggs
1 Tablespoon oil
3-4 teaspoons water or milk

Mix flour oil and egg(s) in a bowl or mixer until it has a course, crumbly look like corn meal. Add water or milk 1/2 teaspoon at a time until the mixture starts to hold together.

Switch to the dough hook on the mixer or knead by hand.Knead in mixer 7-10 minutes. Dough should not be sticky or in separate pieces. Add liquid if separating, flour if sticky.

If kneading by hand, turn out onto a floured surface and knead for 7-10 minutes. Cover with plastic wrap and let rest for 15-30 minutes. (Now is a good time to get out the pasta machine and set it up)

Set the pasta machine to the widest opening and roll out a ball of dough a little larger than golf balls. Roll through pasta machine to make a thick oblong shape. Fold in half and run through again. Repeat 3-4 times then roll out to the desired thickness.

Let dry as you roll out each ball of dough. Lightly flour the sheets of pasta and run them through the blade attachment. (*if you choose, if making lasagna noodles, cut them to size and let them dry.)

Hang the strips on a pasta rack , floured surface or cooling racks to air dry. (*I like to let them dry overnight if possible. Lasagna noodles definitely overnighters.)

To cook, be sure the water is at a full boil. Fresh pasta cooks very quickly and floats when done. Drain in a colander, but do not rinse. Because pasta will continue to cook after it's done, be careful not to overcook. 
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Variations

I make the two egg version and get 9 pasta noodles- good for rolled lasagna in a 9 X 9 baking pan.

I use a full Table spoon of oil (vegetable works just as well as olive) and a Tablespoon of milk right out of the gate.

When I let the dough rest, I don't cover it. Did the first few times, haven't since- no differences, so don't waste the plastic wrap.

I hang my pasta over the metal cooling racks- turned on their sides. Just the right height to get noodles on both sides.
Once dried, the noodles can be stored in a plastic bag until you use them.  I will be making some lasagna noodles soon and making rolled lasagna, pics and all to post here.... I also found a homemade ricotta recipe. I think I will post that one next, then make the lasagna.  Good stuff and rarely any leftovers... 

3 comments:

fernvalley01 said...

You have pulled out and passed me on the "make it from scratch parade"! Not thiinking I will ever be making home made pasta , be happy to eat it if someone else makes it though.
I do make a german? noodle (spaetzle sp?) you boil then toss with sauerkraut and satee , but that is as good as I get

fernvalley01 said...

Am in a fresh veggie euphoria these days, fresh garden peas , new potatos and baby carrots , all cooked up and served with a little cream and dill! Yummmm, swap the taters for pasta, and a yummy dill alfredo/veggie dish awaits

Cut-N-Jump said...

Fern, I can post the recipe for gnocci- an Italian 'pasta' made from potatos... I haz that one...