Pasta is pretty much my favorite food group. Fettuccine, vermicelli, angel hair, rice noodles, udon, pasta-stuffed breadbowls — I love it all. I don’t write about it so much here because I usually just eat the pre-packaged dried stuff. Boring. But there’s nothing better than going out to a great Italian place and remembering how much more amazing the fresh stuff is.
For Christmas this year I got something I’ve been wishing for several years running now: a shiny new pasta machine. I tore out the directions that came with the box and whipped up some fresh raviolis. And by whipped up I mean spent three freaking hours cooking. Damn, this is time-consuming. Also, I just didn’t love ‘em. I mean, they were fine. But not a hundred times better than regular old, out-of-the-box pasta. Clearly, I’m not expecting the first attempt to be Batali quality, but I am a little bit at a loss as to where I go from here. That’s where you come in.
I know tons of you guys have homemade pasta tips, right? What recipes do you use? Do I need a special flour? A new unitasker? Kneeding advice? Ancient family secrets? Bring it all.
Feed me!
I’m curious, too. My fiance and I really enjoy pasta as well and I’ve been trying to decide if I want to put a pasta machine like you have pictured on my bridal registry, or attachment for my Kitchen-Aid mixer…if anyone has any experience with both, or either….I’d love to hear. We got engaged in Rome a month ago, and spent that week eating amazing pasta dishes…I’d love to be able to recreate some of those meals at home….
I usually use this recipe: http://thepioneerwoman.com/cooking/2009/05/homemade-pasta/ (basically, two eggs and a cup of flour), let my food processor do most of the work, knead it a bit, then roll it out and cut it by hand. I am currently in the market for a ravioli mold, as such: http://www.kasbahouse.com/villawareonline/cavatelliandraviolimakers.asp as they are supposed to make that process a lot easier. I love my homemade, handcut noodles though. They taste amazing. And I just use regular large eggs and all-purpose flour.
I will second thepioneerwoman.com method Shana links to. That’s the recipe we use. We don’t use a food processor, though, as it’s ready in almost no time without it. And we just cut the pasta by hand with a knife to whatever shapes we want after rolling the dough thin with a rolling pin. It takes longer to boil the water than it does to make the pasta. Plus it’s fun if you’re 7 years old.
Here’s my Great Grandma (Mama Susie) recipe and tips (and she just turned 103 on Feb 1st!): In keeping with my family tradition, I only make noodles for Thanksgiving and Christmas. According to Mama Susie, It’s all about the humidity – which of course you can’t really control, and I don’t think our generation is as in tune to the humidity as they were in the 1910s. When I make noodles in DC, I kneed the dough a lot – however, when I made noodles in Tulsa, the kneeding ruined it and I had to start over.
Beat 2 eggs well
add 2 tsp of salt, and 1 1/2 to 1 3/4 cups of flour depending on the humidity (I swear that’s what it says) – I always end up using more flour but you don’t want the dough too thick to roll out.
Mix with a fork until egg and flour are blended.
Shape into a ball, and divide the ball of dough in half and roll out each half as thin as you can get.
I’m not sure what the process is with a pasta maker, but with these noodles, you have to let them dry, which, of course, also depends on the humidity.
I like to use 00 semolina. I use a 3 egg to 1 pound flour ratio. I mix by hand, let it rest, then process it through the machine.
I am with Liza, it does depend on the humidity in your kitchen. I enjoyed the “picture recipe” from the Pioneer Woman. Don’t forget that if you boil them in homemade broth it makes a world of difference. Nothing better than noodles!!