Thursday, March 4

Food: Homemade Pasta





















Maybe two years ago I bought a pasta maker with the highest intentions of using it. HA. So last week while walking though my basement, and found it again. So I decided that instant that I needed to use it. Like always that day got busy, but the next day turned into a huge snow storm, the perfect time to play with it. The first batch of dough turned out way to dry, so that got scratched, but the second came out perfectly. After playing with several different withs and sizes I found the perfect combination. This week I was babysitting for some friends, and looking for an activity to do with the 6 year old. This seemed like the perfect thing to do. It turned out to be a fantastic activity, we learned about fractions, how to crack eggs, and about how you have to roll it many times at different withs.

Homemade Pasta
1 & 1/2 Cups Flour + Extra to flour surface or adjust dough
2 Large Eggs
Large Pinch of Salt
Water to moisten dough if necessary

Place the flour in the center of a clean work surface and make a well in the center. Crack the two eggs into the well, and add the salt. Mix the ingredients together with your hands until it forms a nice dough, adding flour or water as needed. Once mixed together the dough should form a firm ball. Kneed this for an additional 5 minuets. Place in a bowl and cover with a damp paper towel to make sure it doesn't dry out. Let rest for 30 minuets.

Begin by dividing the dough into four equal parts. Roll each section into a cylinder and one at a time put into the pasta machine starting at the widest setting. Do this with each of the pieces of dough. Then adjust the setting to make the rollers narrower and roll the dough though. Repeat the process until you have reached the desired thickness. For me this was a half step back from the narrowest. I found that it was necessary to flower the pieces several times after I took them out of the machine as they stated to get sticky. I would also recommend cutting the strips to keep them manageable. 3 feet seems to be be the ideal length for linguini and pappardelle.

Attach the cutter of your choice and feed the dough through letting the pasta fall. Once you have fed half of the piece through, take the handle of a wooden spoon and place a the point where it comes out using as a way to move the cut pasta to the drying rack. Let dry for at least one hour.

// Bloomfield, NJ // 40.828212, -74.186783

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