Homemade Pasta: Vive Italia!
Homemade pasta. Let me tell you, without a pasta attachment, it wasn't one of the easiest things... BUT! I am so excited to say that it was delicious and I will never be going back. The pasta itself is a basic pasta with a little bit of fresh pepper flavor. I did make a brown butter sauce for my pasta bowl (I'll include that sauce recipe at the bottom of the post).
Ingredients:
2 1/2 c. Flour
3 Eggs
Olive Oil
Water
S&P
Without a stand mixer:
1.) On your counter put your flour. Make a well and crack your eggs in the well of your flour (when I say, "well" see my picture below.
2.) Scramble the eggs with your fingers while the eggs are still in the well.
3.) Add a drizzle of oil around the outside of the well and begin mixing the flour from the outside of the well into the eggy middle.
4.) Work the mixture until you get a doughy mixture. Add your salt and pepper.
With a stand mixer:
1.) Add your ingredients to your mixer bowl and turn on a low speed until mixture is combined.
** If dough isn't coming together add water, if it is too sticky, add more flour**
No matter what you started with, pick up your recipe here...
Wrap the dough in plastic and refrigerate for 1-2 hours.
1-2 hours later...
1.) take the dough and cut it into quarters. Put the remaining dough back in the fridge while you roll out your first quarter.
2.) Begin a pot of boiling water. Roll your pasta to your desired thickness and begin making even slices (as even as possible) down the pasta dough.
*If you have a pasta attachment, you just need to roll the dough into the correct width for your attachment and feed it through*
3.) Drop your pasta into the boiling water and cook for 3-6 minutes (depending on your cooktop)
4.) Strain them from the boiling water and repeat with the rest of the dough in the fridge. Add a touch of olive oil to your already cooked pasta to keep it from getting gummy and sticking together.
After you've accomplished this dish, just consider yourself Italian!
Brown Butter Sauce:
Butter
Garlic
S&P
-Put 1 stick of butter in a sauteed pan and melt it down with garlic and salt and pepper. Watch the butter as it begins to turn a light chestnut color on the edges. Keep a spatula in the pan and swirl together until it reduces, and thickens slightly.
To finish off my bowl I added my new pasta, a touch of olive oil and a drizzle of balsamic vinegar, before finally spooning my brown butter sauce on top of the dish. Delish!
Ingredients:
2 1/2 c. Flour
3 Eggs
Olive Oil
Water
S&P
Without a stand mixer:
1.) On your counter put your flour. Make a well and crack your eggs in the well of your flour (when I say, "well" see my picture below.
2.) Scramble the eggs with your fingers while the eggs are still in the well.
3.) Add a drizzle of oil around the outside of the well and begin mixing the flour from the outside of the well into the eggy middle.
4.) Work the mixture until you get a doughy mixture. Add your salt and pepper.
With a stand mixer:
1.) Add your ingredients to your mixer bowl and turn on a low speed until mixture is combined.
** If dough isn't coming together add water, if it is too sticky, add more flour**
No matter what you started with, pick up your recipe here...
Wrap the dough in plastic and refrigerate for 1-2 hours.
1-2 hours later...
1.) take the dough and cut it into quarters. Put the remaining dough back in the fridge while you roll out your first quarter.
2.) Begin a pot of boiling water. Roll your pasta to your desired thickness and begin making even slices (as even as possible) down the pasta dough.
*If you have a pasta attachment, you just need to roll the dough into the correct width for your attachment and feed it through*
3.) Drop your pasta into the boiling water and cook for 3-6 minutes (depending on your cooktop)
4.) Strain them from the boiling water and repeat with the rest of the dough in the fridge. Add a touch of olive oil to your already cooked pasta to keep it from getting gummy and sticking together.
After you've accomplished this dish, just consider yourself Italian!
Brown Butter Sauce:
Butter
Garlic
S&P
-Put 1 stick of butter in a sauteed pan and melt it down with garlic and salt and pepper. Watch the butter as it begins to turn a light chestnut color on the edges. Keep a spatula in the pan and swirl together until it reduces, and thickens slightly.
To finish off my bowl I added my new pasta, a touch of olive oil and a drizzle of balsamic vinegar, before finally spooning my brown butter sauce on top of the dish. Delish!
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