Homemade Pasta

One kitchen tool I wish I made better use of is my pasta machine.  The ingredients used to make fresh pasta couldn't be simpler, the result is so good, and it happens to be pretty fun to make.  Pasta-making is a little bit of a process, though, and not something I tend to do after a long day of work when I want to get dinner on the table.  Over a long weekend when things are a little less chaotic?  Sure, no problem!  We made a few batches of pasta- a little to enjoy now, a little to keep in the fridge, and a lot to freeze.  I think that's definitely the way to do it, especially since fresh pasta will keep nicely in the fridge for about a week and in the freezer for a couple months.

If you decide to make your own pasta (which I think you should- it's lots of fun!), here are a few things to keep in mind:

-For the flour, you have a variety of options.  You can use a blend of all-purpose flour and semolina (about 2/3 AP flour and 1/3 semolina), type 00 flour (available at Italian markets), or just all-purpose flour.  King Arthur also makes a great pasta blend, but all of these options work just fine for home pasta making.

-Allowing the dough rest after kneading is really important.  Don't underestimate this step!  It allows the glutens you've developed to relax so your finished product will be tender.

-You can make fresh pasta by hand or a machine.  The machine is lots of fun to use and you can pick one up relatively cheaply at kitchen stores or Italian markets.  I've included links that show you the step-by-step for both handmade pasta and pasta made with a machine.

-You do not need to buy a special drying rack for pasta.  Thekitchn.com has some great ideas for drying pasta without a rack.  You can also take portions of cut pasta, twist slightly, mound into nests, and sprinkle with a little flour.  I like this method as it preportions the pasta and makes it easy to store.

Homemade Pasta

Ingredients:

2 cups flour

A pinch or two of salt

4 eggs

Directions:

1.  Sift together the flour and salt.

2.  In a large bowl (or on the counter, if you're brave) mound the flour.  Use the bottom of the measuring cup or the back of a ladle to make a well in the center of the flour.

3.  Crack eggs into the well and use a fork to beat the eggs lightly.

4.  Once the eggs are beaten, use the fork to draw flour into the eggs.  Continue incorporating flour into the eggs until a dough starts forming.

5.  Use your hands to bring the dough together and turn out onto your work surface.

6.  Knead the dough by hand until smooth and pliable, about 8-10 minutes.

7.  Flatten slightly to form a disk and wrap in plastic.  Put dough in fridge to rest for at least 30 minutes.

*To make the pasta by hand, click here for some great directions. 

*To make pasta using a pasta machine, follow directions for your machine or click here.

*When you are ready to cook the pasta, these tips are just great!