I don’t remember if I’ve shared my homemade pasta adventures with you all already. Honestly, my brain is just mush lately! But yesterday I attempted to take some time for me – took the day off from work, got a bunch of things done that needed doing, and then I spent some much needed time in the kitchen. It wasn’t as long as I wanted to – sometimes you think you can get all this stuff done and the day is gone! – but it was so so enjoyable. I’ve been dying to make some type of “shaped” fresh pasta. I’ve done spaghetti and linguine, I’ve done ravioli… I wanted to try something new. And I received a cookbook on how to make artisan pastas and have yet to use it! I’ll be honest, I still didn’t and sort of made the shape making up, but the recipe I use for homemade pasta is tried and true – my favorite’s recipe, Giada de Laurentiis. I had a lot of fun making these, although they came out huge! Tip for next time – they blow up when cooked!
recipe from Everyday Pasta by Giada de Laurentiis, copyright 2007
3 cups all-purpose flour
4 large eggs
1 tbs kosher salt
1 tbs olive oil
Place the flour in the bowl of a food processor. In a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine. Add the egg mixture to the food processor with the flour and pulse to combine the ingredients, scraping down the sides once or twice. Continue, with the machine running, until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers and be cornmeal yellow in color. Some of the dough will be clumping, but it will not form a ball.
Turn the dough out onto a lightly floured surface. Gather the dough into a ball and knead gently until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes before rolling and shaping as desired.
Once the dough has rested, using a pasta roller (or a rolling pin if you have the patience!) roll the dough to desired thickness. Follow the instructions of the roller, but always start at the thickest setting and work down – rolling it out starting with 1 and then getting thinner. Depending on the type of pasta depends on the thickness. I went to about 4.
I attempted to create a campanella shape of sorts. With a scalloped cutter, cut the pasta into squares.
Set each finished pasta on a cookie sheet dusted with cornmeal. Let the pasta set for 5-10 minutes while you boil a pot of salted water and prepare your sauce of choice.
Boil the pasta for just a few minutes until cooked. These will cook MUCH faster than dried pasta! Drain the pasta, cover with your sauce and enjoy! Homemade fresh pasta! Pretty easy, right? 🙂