Wednesday, October 21, 2015

Time-Out: Fresh Egg Pasta

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Fresh egg pasta is a lot easier than anyone would give it credit for.  Three ingredients, and I would bet that if you bake even once a month, you have all of the ingredients already in the house.  That makes it very difficult to pull out that box of pasta when you can whip up some homemade pasta in 30 minutes.

Making it even more difficult to resist making our own pasta?  The fact that during Amazon's "deal days" in July, we picked up an "authentic" Italian pasta maker.  You still have to hand crank but I sort of like that.  It's like an evolution to my rolling pin recipe.

John thoroughly enjoyed putting the machine together and then hand cranked as I fed the pasta through.  He was as happy as I've ever seen him cranking out pasta before his eyes.  Never mind that I made the dough, rested the pasta, and rolled it out to start with.  No, by the time we cut the fettucine, John is crowing gleefully "I make pasta like a BOSS".  Yes, honey, yes you do.  Now if that isn't enough reason to get the machine out once a month or so...I don't know what is!
Fresh Egg Pasta (adapted from Serious Eats)
Serves:  4
2 cups all-purpose flour
2 eggs
4 egg yolks
1 teaspoon salt

Pour the flour out onto a clean surface.  Form a well with high walls.  Pour in the eggs, egg yolks, and salt.  Using a fork, mix the eggs into the flour, pushing the walls back each time to ensure no eggs escape, until a scraggly dough forms.  Then, work the rest of the flour into the dough and the dough becomes uniform.

Using your hands, knead the dough for 5-10 minutes until the dough becomes very smooth and somewhat elastic.  The dough will seem fairy dense and dry at first but keep working it and it comes together very nicely.

Rest the dough for 30 minutes on the counter or, if over 30 minutes, in the fridge.  Cut the dough into 2 halves.  Keep one in the fridge until ready to use.  With the first half, roll out into an oblong shape.

Using the biggest opening in the pasta roller as possible, roll the dough through once, then again.  Using a book fold, fold the two edges of the dough into the center, and then over once, like a book.  This will make the dough a perfect rectangle.  Roll out slightly.  Then, roll through the pasta maker again 3 times.  Choose the next setting on the pasta roller and roll the dough through that setting twice.  Choose the next setting on the pasta roller and roll the dough through that setting twice.  Then, roll once through the 4th setting and once through the 5th setting.

Finally, cut into 18-inch sheets.  Roll through each sheet on the fettuccine setting.  Roll with a fork.

To cook immediately, cook in boiling salted water for 90 seconds, stirring once to ensure the fettuccine separates.  Drain and serve with your favorite sauce.

Freeze for later - freeze small nests of pasta on a cookie sheet.  Once frozen, place into a large zipper, freezer-safe bag, making sure there is no excess air in the bag.  Freeze for no longer than 3 weeks.


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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