Howdy! Hope you and yours are doing well. We’re prepping for count ’em two birthday parties this weekend. Our youngest is turning one and we are hosting another family birthday!
For one of the meals we’re having a mini-pasta bar with two different types of homemade pasta and two sauces. So this weekend I made some spinach fettuccine and regular flour spaghetti. I’ve made tomato pasta in the past too.
These culinary adventures are possible because of the Kitchen Aid pasta making attachments I recently received as a gift. Initially I thought a hand cranked pasta machine would be fine, but having these attachments makes the process simplier. (Some may consider using both a food processor and these attachments taking the short cut — and yep, I’ll own up to that — totally guilty of taking short cuts whenever I can!)
A friend pointed me to The Complete Book of Pasta and Noodles by the editors of Cook’s Illustrated and its been a real help! I followed their recipes to make the pasta you see below!
So we start with some basics…
Simply pulse the flour in a food processor and then mix in beated eggs. (This is also when you’d add the tomato paste or spinach if you wanted to make tomato or spinach pasta.)
At this stage it might be necessary to add some water (1 tsp at a time) or some flour, if the dough isn’t really coming together. Sometimes I need to add a couple of tablespoons of water and sometimes not. Eventually a dough ball forms. Take the dough out of the food processor, put it on a floured surface and knead it some. Wrap the dough ball into plastic wrap and let it sit for between 15 minutes and 2 hours.
Here are some of my wrapped doughs:
Than I quarter the balls and roll each piece out some (so that it can fit to make the initial pass through the pasta sheet maker).
Then simply run the pasta through the machine attachment, until you get the desired consistency.
Once you’ve got these glorious sheets of pasta, simply run the sheets through the cutter attachment….ta da! Pasta! We either boil the pasta immediately or let the pasta dry for maybe half an hour and then freeze it. Sorry to say we haven’t had much luck drying it without freezing it.
So that’s it — homemade pasta! Simple, right?