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Homemade Pasta

May 23, 2017 By Philip Leave a Comment

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”)
1 egg
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.

Add EVOO…

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.

 

Yum!

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