I've been meaning to make some fresh pasta for a while now, but I never got around to doing it. I made it once before but it took a really long time. However, this time, it was much easier thanks to Steph. Such clear directions, it really helped me a lot!
No motorized tools, well I don't have any so that part's covered.
Now rolling it out with a rolling pin was tough. I felt like not matter how long I rolled it for it just wouldn't get any thinner.
I'm sure with a pasta roller machine (not motorized) it would have been a lot easier to get thin pasta. And as you can see I got lazy with the cutting and made HUGE noodles :P
It was fun nonetheless and didn't take as long as I had expected :D! I just made some aglio e olio (garlic and olive oil, hope the spelling is right). Tossed that with the noodles and since I had some leftover shrimp I cooked that up and ate it with the pasta.
I keep forgetting how DELICIOUS fresh pasta is! It's so much better than the dried kind. Yumm! Give it a try!
Handmade Egg Fettuccine [Daring Cooks July 2011]
This is the full amount. I only made half and also have adjusted the directions if you're using a rolling pin.
Ingredients:
2 cups (480 ml) (280 gm) (10 oz) all-purpose (plain) flour
3 large eggs, beaten
water (as needed)
Directions:
1. Sift the flour into a large mixing bowl.
2. Push the flour out of the very center of the bowl, to make a well. Pour the beaten egg into the well.
3. Slowly incorporate the flour into the egg by mixing a small amount of flour into the “well” at a time and mixing until incorporated. Start by mixing in flour around the perimeter of the egg, and gradually widening the mixing to include more and more flour. Mix until all of the egg is mixed into the flour.
4. At this stage, use your hands to try to form a rough ball. If the dough is too dry, add a few drops of water and incorporate. Be careful to not add too much liquid – it‟s better to slowly add water as needed, as opposed to trying to add more flour to a sticky dough. My trick is to wet my fingers, instead of pouring water directly into the dough. This ensures a minimal amount of water is added, and is more evenly distributed.
5. Knead the dough for a few minutes, until it is smooth.
6. Roll the dough into a ball, cover with plastic wrap, and set aside to rest. It should be allowed to rest for at least 15 minutes, at most 2 hours. Take this time to set up your pasta roller, and/or to prepare the sauce.
7. Divide dough into 6 equal pieces. Take one piece to start, and put the remaining back into the plastic wrap so that they don't dry out.
8. Form the piece of dough into a ball, and then flatten using the palm of your hand.
9. If using a rolling pin: Use a rolling pin to create a thin elongated oval.
10. Place the dough horizontally on your work surface, and fold the long ends into the center, so that they meet. Press down on the edges to seal them. At this stage, you should have a rectangular shape.
11. If using a rolling pin: Roll into a long, thin rectangle. Carefully flip the thin dough over, and dust with flour on both sides.
12. Carefully roll the dough up (like rolling up a yoga mat). Choose how wide your noodle will be, and using a very sharp knife, cut through the rolled up dough. Unroll the noodles as you go, to prevent sticking.
13. Repeat steps 8-15 for the remaining dough.
14. Bring a large pot of water to a boil, gently drop in the freshly cut pasta, and cook for about 5 minutes. Drain and toss with sauce and enjoy immediately!
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