Old Italian women make pasta by hand every day. I love that idea, but am far too lazy to that myself. So, when the new, heavy-duty KitchenAid Mixer (575w) arrived, I knew exactly what I was going to do with it!
The recipe is simple. Per person:
100 grams of flour (50/50 semolina and fine ground “00 type”)
a little EVOO
Constance, Beatrice and Franchesca (known to her friends as “Frenchie”) donated the eggs for the pasta.
Blend the flours and add the eggs.
Until you have a consistency like large breadcrumbs/crumbles.
Turn out onto a lightly floured surface and form into a ball.
Knead with the dough hook…
Until a little “silky”.
Wrap in plastic wrap and refrigerate for at least thirty minutes.
If you do not have a dough scrapper, do yourself a favor and pick one up. You can cut pasta dough like this AND use it to scrape down the counter afterwards. MAGIC!
Smoosh 1/4 of the dough into a flatish sheet…
Attach your pasta roller…
And set the roller to the thickest setting.
Pass the pasta through each setting at least 4 times – this works the gluten and gives the pasta a firmer texture.
Keep doubling and working the pasta on the first few settings until you have a sheet with square ends. You will need to flour pasta and the rollers to keep them from sticking.
Once you have a sheet of pasta, you are ready to use a cutter to make spaghetti or linguine – or you can use the sheet for lasagna or ravioli.
Next time I will show you how to make Shrimp & Scallop Ravioli.