pasta from scratch

Awhile back I said I would come back and tell you how to make your own pasta.  I said that it is easy to do and you don't need a machine, which is true.  But, I ask you - if you had a machine wouldn't you want to use it?

So it is with me.  I needed pasta and although I knew that the next time I made it I was going to take pictures to share, I wanted to play with my machine.

There. You get a little peek at my character (or lack thereof).  I wanted to play more than I wanted to do what needed to be done.  Sorry.

I measured my flour by weight.  I give you the recipe using cups.

Pasta from scratch:

2 cups flour (I used my typical 1/2 white, 1/2 whole wheat)

3 eggs

1 tsp salt (optional)

approx. 2 tsp oil

Make a well in your flour/salt and add eggs.  Using your fingers begin working the egg into the flour.  Add oil as needed to make a stiff dough.  Turn onto a floured surface and knead for about 8 minutes.  (I set a timer just because when it comes to kneading, 8 minutes is longer than you would guess).  Resting your hands for a moment is o.k.!  Let the dough rest for a few minutes when finished. 

The process is the same by hand as it is with the machine.  The only difference is that you roll with a rolling pin and cut with a pasta cutting tool if you have one, or a knife if you don't.  For years it was just me, the rolling pin, and the knife.  We did splendidly.

twice

six or seven times

Next, re-flour your surface and roll dough thin.  Let it rest a moment.  Fold dough in half and roll thin.  Let rest.  Do this 6 or 7 times.  Your final roll should make your pasta about 1/8" thick.  If it's thicker you have wonderful rustic noodles.  If it's thin you have elegant noodles.  I'm a rustic kind of gal which makes life so much simpler.

elegant!

Hang pasta sheet over a dowel (I use the cleaned back of a chair).  Allow to dry for awhile.  I have often skipped this step and had great results.  You just have to be more careful about how you cut it~  

~If your pasta is relatively dry you will now roll it loosely, and cut into thin strips.

~If it is not dry I just use a sharp pizza cutter and leave the sheet flat, cutting into long strips.

rustic!

That's it!  I just leave my pasta in little piles until I'm ready to cook it.  You could go ahead and hang it back up to dry more until you're ready for it.  Or, (if you need them now) just go ahead and cook without drying. To cook, just add to boiling, salted water and cook for about 4 minutes. 

   

* I know this sounds time consuming but it really is simple.  I am convinced that the reason we think simple things are difficult is our attitude.  Begin this thinking that there is nothing to it and you will be surprised that it is true.  Also, you have all of this wonderful down time as you let the dough rest and dry.  Use these snippets of time to put things away and rinse your dishes.  Fill the sink with hot soapy water.  I am a soapbox preacher when it comes to the sermon; Clean As You Go!

Blessings,  Debbie