Pasta {Made from scratch}

Main Courses | 03/02/2015 | By

Pasta with basil and tomato

Pasta with basil and tomato

I now know the very good reason my Kitchen Aid pasta attachment had been stuck in the cupboard collecting dust all those years. Every time I tried to use it, I ended up with heap of goo on my countertop! But the allure of making my own pasta, with fresh-off-the-vine sweet grape tomatoes, basil, a hint of garlic and olive oil is all the encouragement I needed to persevere. And you should too, because it’s not difficult, once you have the right recipe. And this, my fellow foodies, is the perfect noodle pasta recipe. It’s not much to look at when you are making those putty-like disks but trust me, the final result will make you want to keep that pasta attachment from getting dusty ever again!

FRESH PASTA {MADE FROM SCRATCH}

  • Difficulty: medium
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This recipe is designed specially for both kneading and shaping with an electric mixer. It makes about 1 lb of dough.

Ingredients:
2 1/3 cups all-purpose flour
1 cup semolina flour
1 tsp. salt
1 Tbsp olive oil
4 eggs
2 Tbsps water + more as needed

Instructions:
In the bowl of your mixer fitted with the flat paddle, combine both flours, salt and olive oil
Beat on low speed for 30 seconds, until combined
In another bowl, whisk together the eggs and water
With the mixer on low speed, and now using the whisk attachment, slowly drizzle in the egg mixture into the flours and beat until the it is blended and looks crumbly – about 2 minutes
Stop the mixer and using your hands, squeeze a small amount of dough into a ball – it should be moist enough to hold together but not sticky
If it’s too dry, add more water, 1 tsp at a time
Transfer the dough to a work surface and shape into 4 balls
Flatten each ball into a disk
Wrap each one separately with plastic wrap, then let them stand at room temperature for at least 30 minutes and up to 2 hours
Install the pasta shape attachment onto the electric mixer according to the manufacturer’s instructions
Unwrap 1 dough disk at a time and feed through your attachment
I use an old Kitchen Aid pasta disk that fits into the food grinder so I make a cylinder shape out of the dough and feed it through
As the shapes come out the other side, dust the raw pasta with plain flour to keep it from sticking and set to one side while you finish the rest of the dough
If you are using the more modern pasta shaper like this one Kitchenaid Pasta Roller Attachment Fits Stand Mixers, follow these further instructions:
Using a rolling pin, roll out the dough into a rectangle about 1/2 inch thick and no wider than the pasta roller
Roll the dough through the rollers once at the widest setting, then lay the pasta on the work surface and fold it into thirds
Repeat the process 2 more times, rolling out the dough, rolling it through the rollers at the widest setting, and folding it into thirds each time
Now thin the dough by rolling it through the rollers at the second-to-widest setting. Repeat, setting the rollers one notch narrower each time, until the desired thinness is reached

To Cook the Pasta:
Cook fresh pasta noodles in a large pot of boiling salted water (do not add oil to the water)
Use about 6 quarts of water per 1 pound of pasta
Fresh pasta takes less time to cook than dried, usually 1 to 3 minutes, so watch it carefully
To test, remove a noodle with tongs or a long-handled fork and take a bite
It should be al dente: tender but firm to the bite
As soon as it is done, drain in a colander and serve with your choice of topping – in this case fresh chopped tomatoes, a hint of garlic, basil, a drizzle of olive oil and freshly grated parmesan

Storing Fresh Pasta:
If you’re not cooking the pasta right away, coat it generously in pasta flour and store in Ziplock bags. Store in the refrigerator for up to 2 days.

If you are not going to use it within 2 days, freeze it. Place the shaped pasta into a Ziplock bag and put into the freezer.

To prepare from frozen, simply place in hot water for 5 to 7 minutes instead of 3 to 5 if cooking from fresh.

The pasta may be frozen for up to 2 weeks.

Notes:
Adapted from Williams-Sonoma Kitchen

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com

Comments

  1. Leave a Reply

    samuel
    03/02/2015

    ok now Caroline, stop it!! when are you moving back to London to cook for me? Michel knows your cooking by now, and i don’t but am very willing to discover it. the choice is easy, i see your recipes that look too good. move back over here please!!!

    • Leave a Reply

      Caroline
      03/02/2015

      Thank you! And I have to say, tempting offer … your kitchen, from what I recall is beyond amazing! I would love to cook in it! However, unless you can fix the weather, I think the best option is that you come over here! Visit long over-due! 🙂

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