Store bought dry pasta has nothing on fresh-made pasta, the home-made stuff has a completely different texture and flavor. I make it using my food processor and a pasta roller so it's as simple as possible. It is more time consuming but enjoyable and well worth it. Also, you can make plenty of extra and just freeze the pasta you don't cook for later (simply layer it between wax paper and place these sheets in a freezer bag).
The recipe I use is very simple, I'm not an expert in this arena so there are probably little tips I'm missing (& I use a food processor vs. hand kneading) but it always comes out yummy.
Home-made Pasta
Serves 2-3:
-1 cup flour (any type or combination, traditionally 00 flour is used, this is very finely ground....I just use all purpose, bread, or whole wheat)
-1 Tbsp olive oil
-1 Tbsp water
-1 egg
1) Place all ingredients in a food processor and process until it forms a ball, add more water or flour as necessary.
2) Put dough ball on plate, cover with a damp cloth, and let sit 10 minutes.
3) Divide ball into smaller pieces, then roll these through the sheet portion of pasta maker at a wide width, then re-roll through a medium width, then re-roll through a final small setting.
4) Roll these sheets through the speghetti or fetticini setting. Lay pasta out flat and let sit for 1-2 hours.
5) Bring water to boil, cook pasta for ~3 minutes.
The recipe I use is very simple, I'm not an expert in this arena so there are probably little tips I'm missing (& I use a food processor vs. hand kneading) but it always comes out yummy.
Home-made Pasta
Serves 2-3:
-1 cup flour (any type or combination, traditionally 00 flour is used, this is very finely ground....I just use all purpose, bread, or whole wheat)
-1 Tbsp olive oil
-1 Tbsp water
-1 egg
1) Place all ingredients in a food processor and process until it forms a ball, add more water or flour as necessary.
2) Put dough ball on plate, cover with a damp cloth, and let sit 10 minutes.
3) Divide ball into smaller pieces, then roll these through the sheet portion of pasta maker at a wide width, then re-roll through a medium width, then re-roll through a final small setting.
4) Roll these sheets through the speghetti or fetticini setting. Lay pasta out flat and let sit for 1-2 hours.
5) Bring water to boil, cook pasta for ~3 minutes.
Tonight I topped the pasta with a steamed/sauteed combination of vegetables from the garden: eggplant, broccoli, onions, beans, green peppers, carrots, cherry tomatoes, and basil. I tossed it in garlic and olive oil with the left-over "Rita Sauce" a friend gave me (a tomatoey, onioney, garlicly delicious sauce).
There's finally enough local vegetables to make some great juice! Dan and I love vegetable juice and are looking forward to our breakfast tomorrow, juice made with all local fruits and vegetables (carrots, beets, cucumber, and the first batch of apples):