I recently got a brand new [amazonify]B0000VLQ8O::text::::Imperial Pasta Maker[/amazonify]! Yes, it’s an old school hand crank version but for me there isn’t any other way to make it. It’s a machine that will be around for you to pass on to the next pasta maker in your family. There is NOTHING like homemade pasta. You should really try it if you have not.
There is nothing wrong with dried boxed pasta (I use them all the time) but there is just something special about fresh homemade pasta. It’s much easier than you would think. It is time consuming but not difficult. If you wanted to speed up the process you could even mix the dough in your mixer or food processor. The recipe posted will make enough for 4 regular portions. I usually make at least two of this recipe to feed my family of 5 but we’re big pasta eaters. If you were making this as a prima, or first course, I think one batch would be fine.
The color of the dough is brilliant and the smell is wonderful. Something magical happens when these three ingredients come together. Hard to believe that only three ingredients can make something this amazing and versatile. There are literally hundreds of different types of pastas you can make. This time around I made Tagliatelle. I’m looking forward to making homemade lasagna noodles next! And Ravioli and..well as you can imagine this red hot momma of a machine is going to get put to good use in my kitchen!
What types of pastas do you like to make?
What you’ll need:
1 1/2 cups of bread flour
3 fresh eggs – room temperature
pinch of salt
What to do:
Take your flour and put onto a clean working surface (or you can use a large bowl) Add in salt. Create a well in the center of the flour. Crack eggs into well.
With a fork, gently break yolks. Continue to mix together with fork or better yet use your hands – messier but much faster. Work until dough forms a ball. Once your dough is in ball form knead it until it has a smooth texture.
Add flour as necessary. About 10 minutes by hand. Wrap the dough in plastic wrap & place into fridge to set up for roughly 30-45 minutes. Unwrap pasta dough. Separate into 3 small pieces. Working with one piece at a time (place unused balls back into fridge) Press ball down until flat enough to run through your pasta maker.
Run through pasta maker until your pasta is almost paper thin. Run through your cutting portion of maker & hang cut pieces to dry. BTW, if you like the pasta drying rack I use and want to snag it, I’ve provided the link: [amazonify]B000WYI1RS::text::::Pasta Drying Rack[/amazonify]
You can either boil your pasta immediately or you can place in an airtight container for later. Remember to heavily salt your pasta water. Fresh pasta will only need to cook for 2-3 minutes until al dente
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