Its About The Pasta
Pasta is so easy to make from scratch. My favorite pasta to make is an egg pasta. All you need is flour, eggs and a rolling pin.
I learned to make pasta with my grandmother. All she ever had was a rolling pin and a large wooden cutting board. However over the years I have graduated from a rolling pin to a hand crank pasta machine to a Kitchen Aid with a pasta attachment. All are doable, but the Kitchen Aid is by far and away the easiest! I wish my grandmother was alive today to use it.
As a general rule, use 100 grams of flour and 1 egg (actually 55 grams or 2 fluid oz of egg) per person. I usually add in an extra a yolk.
Homemade Egg Pasta
( Serves 4)
Ingredients
400 grams (about 3 1/2 cups) 00 Flour (or All Purpose Flour)
4 Eggs plus 1 egg yolk
2t Water
Directions
Crack the 4 eggs and the egg yolk into a small bowl. Add 2 t water. Beat the mixture with a fork until well blended.
Place flour in a mound in the center of your work surface. Make a well in the center of the flour. Pour the egg mixture in the well. With a fork continue to mix the egg mixture slowly dragging in the flour from the sides of the well until a sticky wet dough is formed. Switch to mixing with your hands.
When all the flour has been incorporated clean your work surface, and then begin kneading the dough with the heal of your hand pulling it back. Kneed for about 10 minutes. Then Turn the dough the other direction (90 degrees) and fold in half. Repeat kneading process. If the dough is too dry sprinkle dough with water or dampen your hands. If the dough is too wet add a little flour. Continue to knead until the dough is smooth. (This is where a dough hook on a Kitchen Aid is very handy!)
Immediately cover the dough in plastic wrap. You don’t want the dough to dry out. Let the dough rest 20 to 30 minutes at room temperature or you can refrigerate overnight.
Cut the dough into 6 pieces. Take one piece and set on the side. Immediately cover remaining pieces in plastic wrap.
Take the piece of dough, form into a ball and then flatten with your hands. Roll the dough with a rolling pin. Turn dough 45 degrees and roll again. Continuing rolling and turning until it reaches your desired thickness. (Usually 1 to 2 mm.)
Alternatively you can use a pasta rolling machine or a pasta roller attachment for the Kitchen Aid.
Cut into strips or desired shapes.
Repeat with remaining pieces.
Use immediately or let dry overnight. Store in a lightly sealed container.
