Making Fresh Pasta

I got a pasta maker for my birthday last month and being a long weekend and having all this extra time, my Fiance and I decided to try our hand at making fresh pasta today.  This was such a fun activity to do together and really was a team effort; we watched a few videos on different pasta recipes and  settled on a very straight forward one:

Fresh Pasta Dough Recipe:  (makes 2 servings)

1 cup all purpose flour

1 whole egg (make sure the eggs are room temperature and not straight out of the fridge)

1 egg yolk

To Prepare: 

Scoop a cup of all purpose four onto a large wooden board and make a well in the centre.

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Start to whisk the egg with a fork adding more and more flour to thicken.  Now you can mix in the flour with your fingers.  Seth and I took turns making our own recipe, one with more egg, the other less to see which held up better.  This recipe worked and cooked best.

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Using the heel of your hand, start pressing and kneading the dough, adding extra flour until it no longer sticks to your skin.  You should end up with a smooth ball of dough that when poked, rises up easily again.

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Wrap the dough in plastic wrap and give it 20 – 30 minutes.

Now it was time to put the dough through the pasta press.  Unwrap the dough and press it down with your fingers to thin it out a bit so that it fits through the press.  Set the pasta press to 0 (zero) and run the dough through.  Sprinkle the dough with flour if it feels a little sticky so it doesn’t stick to the press.  Fold the first pressed piece in half and run it through the press again to give it some extra strength.

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Move the press setting to 1 and run the dough through the press, over and over until you get to the thickness you prefer.  For us, it was good at 6.  Now the fun part came: cutting the dough into fettuccine.  You will have very long sheets of pasta at this point so we cut them in half before we fed them through the cutter.

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We placed the cut Fettuccine on a cutting board until it was ready to be cooked and popped a bottle of Italian Prosecco.  Saluti!

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The pasta only takes about 90 seconds to cook so I got to work right away on the fresh pasta sauce.  I posted the recipe to my sauce on my June/July What I’m Loving entry.  If you’d like it, go here and scroll down to Eating Like Italians:

https://thebellwitchmanor.wordpress.com/2018/07/17/what-im-loving-june-july-edition/

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To add to the freshness of my sauce, I used the tomatoes and basil grown on our balcony.

To cook the pasta. Boil a ltr of water in a large pot.  Do not add oil. Only a couple of pinches of salt when the water boils.  Add the pasta and time 90 seconds.  The pasta will float when it’s cooked.  Seth tried a noodle and it was perfect at this point.

Strain the pasta and add it to the sauce, stir and serve right away garnished with parmesan cheese.

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When we were in Italy, we just loved the refreshing appetizer of prosciutto and cantaloupe so we started with that followed by our home made pasta.

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This was such an amazing, satisfying meal. Even more so knowing that we prepared it together from scratch.  It was a fun and different activity to do together and for a moment, with the sunshine and stifling heat in the city today, I almost felt transported to Siena Tuscany again.

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Thank you for joining us in the kitchen today.  I leave you with my apron I bought in Florence.  I’ve decided I will collect aprons from all the places I travel to.  Aprons and fridge magnets.

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Love,

Jennifer.

 

 

 

 

 

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