Santa, or L if you want to be precise, got me a pasta maker for Christmas. Not just any pasta maker, the pasta attachment for my beloved KitchenAid machine (who’s name is Anne-Sophie, by the way, named after the first female chef to ever be awarded with a Michelin star!). Mere days after Christmas I made tried making my first batch of pasta. I had researched the best pasta recipes and figured It’d be easy. An experienced cook, what can go wrong right? Wrong!

Pasta is an art. It really is. To combine just the right amount of flour, eggs and water to make a great dough which your pasta maker will accept isn’t as easy as it looks. Or at least not the first time.

I had absolutely no idea how wet or dry the dough needed to be.

About 2 hours after I started my original batch, I tossed it in the garbage, severely annoyed. L suggested just making something else as by then he was hungry and it didn’t look like dinner would be ready before noon the next day.

I couldn’t give up though. My love of pasta, Anne-Sophie and cooking in general stopped me from sitting down defeated. So I tried a new batch. I tossed my carefully-written-down instructions and just gave it a try. Dinner was late that night. Very late. But in the end I produced my first batch of home made fettuccine. Along with a wonderful gorgonzola cream sauce. Crankiness and anger disappeared instantly and utter fulfillment took it’s place. This was the best pasta alla gorgonzola I’d ever had.

Suffice to say after that first night I learned my lesson. Making pasta is not a science, it’s not about exact measurements and the right size egg. It’s about love for the food and art.

The first months after that batch in December I still measured my flour. I needed to know how much I needed for 2, or 4 or however many people were eating. I’d just add droplets of water or spoonfuls of flour to get it to the right consistency. By now, I’m done with that too. I know how big my ball of dough needs to be. I know how much water or egg to add. I know what happens if you put in an extra egg, or forget the salt. I have finally mastered the art of pasta!

Pasta, basic recipe (for 2)

  • About 100 grams of semolina flour (high grade Italian flour, very fine)
  • 1 egg, beaten
  • As much water as needed to make a firm, yet flexible, dough
  • a pinch of salt

Combine everything, either by hand or in a stand mixer with dough hook, pull it through the pasta maker.If pasta falls apart in pasta machine, it’s too dry. If it sticks too machine, it’s too wet. Add flour or a drop of water to correct.
Boil in a large pot of salted water for about a minute and a half and eat with a very simple sauce.

One last note on fresh pasta. Don’t eat it with fancy complicated sauces. Leave those for dried pasta from a package. The taste of freshly made pasta is amazing on it’s own. You don’t want to lose that by overpowering it with sauce.

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10 Responses to Pasta!

  1. [...] it. We usually eat fresh pasta AT LEAST once a week, but more often twice. I already explained how quick and easy it is to make once you get the hang of it, so there really isn’t any excuse for not eating it [...]

  2. [...] a batch of fresh pasta dough (200 grams flour) [...]

  3. [...]  have talked about my home-made pasta a couple of times. About how much I love it and how much better it is than store bought pasta. I [...]

  4. [...] Make your pasta dough from the 300 grams of flour and 3 beaten eggs. Depending on the size of the egg you might want to add water by the droplet. Lay the dough to rest in a moist tea towel while you make the filling. Put the ricotta in a bowl and beat it ’til it’s smooth, then stir in the other ingredients, 1 beaten egg, mozarella, ham, parmigiano and parsley. Don’t add salt, the cheeses (and ham) make it salty enough! Grab your pasta dough and using a pasta machine of a plain old rolling pin, roll the pasta into a long thin sheet (I go to size 5 on my machine). Prepare your ravioloni mold by dusting it with flour to prevent dough from sticking. Drape a pasta sheet over your ravioloni mold and using your fingers press the dough into the openings so you get little pasta bowls. Put some filling in every hole, drape  a second sheet over the filled holes and press the two sheets together using a rolling pin. Turn the mold over onto a cutting board or plate and separate the ravioloni. Repeat until you’re out of dough or filling. Boil in a large pot of salted water for about 12 to 15 minutes. (Filled pasta takes way longer to cook and you’ll want to make sure the egg in the filling is cooked and the cheeses are nice and soft.) !! If you don’t have a ravioli or ravioloni mold, don’t worry. Just lay one sheet of pasta on a cutting board, put little heaps of filling on top, put another sheet of pasta on top, press down between the filling to attach the pasta sheets and cut. Or make tortellini or agnolotti by cutting squares or circles out of the dough; put filling on there; fold over the dough and shape it into the desire shape to close the pasta. [...]

  5. Anonymous says:

    Good blog site, thanks a whole lot for that awesome posts!…

  6. Great blog site, thanks a good deal to the amazing posts!…

  7. Aside from the fact that making your own pasta is healthier, it is cheaper too. I think it is a good business idea too, to sell pasta to friends which I personally make.

  8. Jackie says:

    I so agree with this! Homemade pasta is the best thing to do. Since I had my pasta machine, I’ve never tasted a store-bought one. Neither have I ordered from the resto.

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