It’s a “What I ate Wednesday” and Jenn from Peas and Crayons wants to know what we have been eating!!
We’re loving some fresh pasta at our house. It has become a mainstay. We make it often in different varieties. Spinach, Beet, herbed…you can put just about anything into your pasta! yeah-I know how cheap it is to BUY pasta…but if you have ever eaten pasta you have just made, you will know there is nothing like it! I think it is worth the work!
Long before I acquired my pasta roller for my Kitchen Aid mixer, my friend Rachel and I gave it a run the “old-fashioned” way….spinach lasagna. We ended up having her taller and stronger husband finish the rolling for us. He had better leverage-and let’s face it….our arms were getting tired!
but~it was YUMMY!
Enter the Kitchen Aid Pasta maker. Yes Yes~buy this expensive thing. It is worth it!
This is the basic pasta recipe (I am always playing with this-adding more water, flour, EVOO, herbs or strained veggies!)
- 1 1/2 cups all-purpose flour (I use half wheat) If you want Egg noodles, use Semolina flour
- 1 egg
- 1 teaspoon olive oil
- 2 tablespoons water
- 2 1/2 tablespoons all-purpose flour
- pinch of salt
toss this in your mixer (or you can make a flour well and crack the egg in it right on your counter…
The more you make this, the better you will get at your dough. Too wet, and you can’t roll it and it sticks together too much when cut. Too dry, it is tough.
Here is where you break out your muscles and the rolling-pin. Or your pasta roller.
If you are using your pasta roller, run it thru a few times. It helps to further knead the dough. The Kitchen Aid roller has many settings depending on how thin you want your pasta! *I love this thing*
change to your cutting attachment~or if you are old schooling it-lay the pasta sheets out and cut them to your desired shapes (biscuit cutters make great ravioli cutters!)
…I am making fettucine
Either dry your pasta, dust with more flour and freeze it, or drop it directly in a pot of boiling lightly salted water! It doesn’t take much time to cook fresh pasta at all, so make sure you watch it
I’ll be back soon-with a naughty, naughty, naughty (did I mention how naughty it is?) Butter, Garlic, Cream, Spinach sauce for this. There is fresh garden spinach in it–that is awfully low cal-right??