Saturday, September 11, 2010

Fresh Pasta

I've been wanting to use the pasta maker that was sleeping inside the cupboard for a long time, I just didn't have enough motivation until today. And am I glad, I did! It was the easiest most rewarding thing I've done this week--well except, for the foot spa and shopping trip I did this morning.

What else could be easier than the standard recipe of pasta which is just flour and egg and a lot of elbow grease?

2 cups All-purpose Flour
2 large Eggs, beaten
In a large bowl, sift the all-purpose flour, make a well in the center and pour in the beaten eggs, mix well. The mixture will be lumpy, so I began mixing it with my hand and when the dough was coming together, I transferred it to the worktable and I kneaded it for 10 minutes.
Let dough rest covered with a kitchen towel for 20 minutes.
Flour the pasta machine generously and roll the dough, adjusting the machine as the dough gets thinner.

I used the attachment of the machine that makes the fettuccine. If you dont have a pasta machine, this can be done by hand. Roll pasta with the rolling pin until thin enough and cut with a sharp knife. And there you have it, how easy is that? Now if I can just decide what sauce to cook for my fettuccine...


Anonymous said...

Home made fresh pasta? Great effort and I am sure the taste is much much better than the packed pasta.

Should I suggest to make tomato sauce to go with it for a plate of irresistable Linguine Seafood Marinara?

Sawadee from Bangkok,

Annie said...

how about a simple mushroom cream sauce to highlight the homemade pasta? looks great.

Joy said...

OMG I love how simple you made it seem. I tried multiple times and it is never right. I think it is time for me to try again.

chef_d said...

@Kris and Annie--will make both your suggestions, they sound so yummy!
@Joy--had a hard time too when I was starting, I'm sure you will get the hang of it :)