Fresh Pasta

23 Apr

Pasta!!!! For those who thought fresh pasta was not as good as the prepackaged pasta….I am happy to say you are wrong. Nothing beats fresh pasta made at home. While it may be tiring using a old fashion pasta machine to grind out pasta but the end is highly worth while. My arm fell off already. 🙂 The trick is start from the widest setting 0 and work down to the narrowest setting like a 6 or 7 on the pasta machine.

To make the pasta, first start with flour and make a well to incorporate the eggs. Knead the flour and egg mixture until gluten forms and add some olive oil. At the beginning not all flour will adhere to the ball of flour but not to worry eventually it will. Keep kneading until it becomes smooth and gluteny. The pasta machine comes next. You could split the dough in half first thereby reducing the grinding time and energy it takes. The hardest setting was 0 and the dough is also the lumpiest; however once you get into 1 or 2 the dough becomes more pliable and smooth. Fatigue becomes joy once you hit 4 to 5 setting as the dough becomes thinner and smoother in appearance.

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Once the dough is thin enough then you use the setting for fettucini or other pasta. For me this happened at 7. As the dough thins down, the dough will become longer so keep this in mind. In the pasta goes and Voila!!!

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Cook the pasta to al dente. If you have extra pasta and would like to keep it longer toss it in some flour.

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Ingredients (Adapted from here)

3 cups all-purpose flour
1 teaspoon salt
4 eggs
2 tablespoons olive oil
1 yolk, for egg wash

Happy Pasta Making!!!!

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