Tuesday, December 22, 2009
As my friends know, and make fun of me for, I spend a ridiculous amount of time on tastespotting.com. My friend Kat introduced me to it by saying something like "say goodbye to your free time!" One of the most recent blog links was this: Making Fresh Pasta Step By Step. Being a notorious pasta fiend, I decided to try it out.
The beginning of the pasta making process is an absolute mess. Sorry for the lack of pictures, but my hands were covered in dough. Are you ready for the recipe? This is a challenge! You will be searching for these ingredients for months.
3/4 cup flour for every...
1 large egg
Yep, that's it. Eggs and flour. End of story. Easy, right? Well, sort of.
So you mix the flour and eggs with a fork, then knead it with your hands. Decently easy if you don't have escapist eggs. Once you have it to a nice consistency, you roll it into a ball, put it in plastic wrap, then let it sit for half an hour.
Once you roll out the dough, you can make many different types of pasta. I decided to make alfredo, so I cut fettuccine with a pizza roller. It ended up being waaay too thick, even at only maybe an eighth of an inch. The dough was a little difficult to roll out because it kept moving backwards, but because he is a fresh pasta fan my Dad took the rolling pin and helped me out.
Tips for Trying:
-Make sure you roll out the pasta as thin as you can, nearly see through
-Add and mix in one egg at a time so you stay in control of it
-Cut into small pieces, they WILL expand!