Back to Basics: Making Pasta

After my gluttony-filled mini vacation to San Francisco, one meal consisting of pappardelle pasta was on my brain (the ultra wide noodles).  But it is impossible to find pappardelle in the store.  And so, I was inspired to try my hand at making my own pasta.

I ordered a cheap pasta roller from amazon (this one).  And did some research.  I consulted with my friend and veteran pasta maker Anne.  And then I consulted the ultimate guide to how I do everything in my life (from how to make pasta to how to apply eyeliner), YouTube.  I found this video to be the most helpful:

http://youtu.be/twG7PCPDPEE


Plus I just love his accent. And his hat.  It makes me feel so authentic.

After several trials, I can now happily relay the following information:

• Although time consuming, making pasta is actually easy and kind of fun....and therapeutic.
• It is nearly impossible to screw pasta up.
• Dough too dry?  Add a little water.
• Dough too moist?  Add a little flour.
• Egg Allergy?  Just use water and oil.
• Don't have semolina flour?  All all-purpose works just great.
• Homemade pasta is seriously the bomb.  
• Listening to the classic Italian station on Pandora just helps.

Here is the recipe I like best:

Pasta Dough

Makes 6 large servings

465 cals / 6g fat / 80g carbs / 20g protein

4 cups all purpose flour

1 cup semolina flour

6 eggs

2 tsp olive oil

1.  Make sure your counter is clean and dry.  Mix the flours on the counter and shape into a large bowl/volcano shape (make the sides high enough to contain the eggs).  Crack the eggs into the well in the center.  Add the olive oil.  Using a fork whip the eggs and oil to blend, then slowly start mixing in some flour from the edges until egg mixture is thickened and slightly dough-ey.  If it is too dry and crumbly, add water by teaspoons until slightly moist and uniform.  If dough is too sticky, add more flour.

2.  Using your hands, continue mixing and kneading the dough until uniform.  Knead by hand for 10-15 minutes.  This is going to be tough.  The dough should be stiff, but not crumbly.  Put your back into it.  Break a sweat.  Knead knead knead. Frustrated? Angry? Take it out here.

3.  Wrap the dough in plastic and place in the fridge to rest for 30-60 minutes.  Do not skip this step.  It will help relax the gluten and make the dough nice and smooth and easier to work with.

4.  Remove dough from fridge and cut into 4 parts.  Work with 1 piece of dough at a time (keep the rest covered).  Sprinkle with flour, shape into a rectangle, and run through pasta roller at the widest setting.  Fold into thirds, pat with more flour to prevent sticking, and run through widest setting again.  Repeat 2-3 more times.  Turn dough to next widest setting and roll dough through, switch to next setting, roll dough through, repeating until dough is at desired thickness (I like setting "6").    

5.  Cut or shape dough into desired shapes.  Boil in salted water until done, about 3 minutes, and serve.

If you want to make the pasta ahead of time, you can dust noodles with flour and place in single layers on waxed paper.  These can sit out for 2-4 hours until you are ready to boil them.  It usually takes me ~45 minutes to roll and cut the pasta dough.

Here it is....homemade pappardelle with simple marinara sauce, some fresh basil, and parmesan.