When you’ve got the best ingredients, a pasta machine and some extra time in the kitchen, how Gr8 would it be to make fresh pasta at home? It may seem intimidating, but once you have the technique down, why not reap the rewards on a regular basis? The time spent will be well worth it and you will know it at first bite!
As soon as we were given the menu for our day of Cooking with Nonna Anna, I hurried and grabbed the homemade pasta duty! Although I have made fresh pasta in the past, to have hands on “training” from a true native of Naples, hello…can it get any better? With Nonna Anna’s Spaghetti Sauce or Italian Red Sauce – Take 2! or one of your other favorites, these velvety noodles are smooth as butter…this, my friends, is the best pasta ever!
Nonna Anna measures her flour in grams…She is from Italy! (Don’t worry, we’ve converted it in the recipe below.)Then she makes a “fontana” with the flour and adds the eggs.Using her hands…as many Italian cooks do, she breaks the eggs and starts incorporating the flour into the eggs.Work the flour until you have a nice stiff dough. You may not use all the flour or you may need to add more. When the dough is ready, form it into a “loaf” and let it rest for 30 minutes. Cut off a small piece, about the size of 2 fingers and put it through the rollers. Fold it in half and put it through again. (See detailed directions below.)When it is smooth and thin, switch to the pasta cutter.And, voilá! you have beautiful, homemade pasta!
Makes 1 1/2 pounds.
The amount of flour required will depend on a couple of factors: the size of the eggs, and the humidity in the air.
• The pasta can be made in the morning and dry until ready to cook.
• You can also wrap it up and refrigerate for 2 days or freeze for up to 2 weeks. If you wrap it, be sure to dust liberally with flour so the noodles don't stick together.
A Gr8 Way to Make This a Little Easier:
1. If you have a Kitchen-Aid mixer, put the flour and eggs into the bowl.
2. Using the paddle attachment mix on 2 for about 30 seconds.
3. Change to the dough hook and mix on 2 for about 2 minutes. After 2 minutes your dough should be smooth.
4. Remove from the bowl and knead by hand for a couple minutes, adding flour until dough is no longer sticky.
5. Let the dough rest for 30 minutes.
6. Add the pasta roller attachment or pasta extruder attachment and follow manufacturer directions.
7. Anna found her pasta attachment on a clearance table...so keep your eyes open!
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