What You Will Need:
Above Kitchen Aid Mixer and Attachments
Rolling Pin
Knife
Pot
Colander
Pasta Fork
Ingredients:
4-large eggs
1-Tablespoons water (You may need a bit more depending on how your dough forms)
3 1/2-Cups of sifted All-Purpose un-bleached flour.
Directions: Place the eggs, water and flour in to the mixing bowl. Make sure that the bowl is locked in to the mixer. Use the flat beater. Turn on the mixer to Speed #2 and mix for about 30-seconds. If the dough is still stiff and it usually is for me, I add another tablespoon of water. Mix once again for 30-seconds. Check to see if the dough is still too stiff, if it is add some more water. You don't want the dough to be tacky, but you do want it to be a bit firm to the touch.
Remove the flat beater and attach the bread hook. Turn the mixer on to Speed #2 and knead for 2-minutes. Shut the mixer off, now hand knead the dough for about 30-seconds to 1-minute. Cover the dough with a dry clean towel and let it rest for 15-minutes.
Now.... roll the pasta dough out and form a log.
Next... cut the dough lengthwise into about 3/8-inch strips.
Remove the bread hook from your mixer and re-replace it with the Pasta Roller. Set your mixer on setting #2 or #4. Feed the dough strip through the roller to knead.
Now lightly dust a little flour on each side of the dough once it is done kneading. Fold the dough in half and feed it back through the Pasta Roller. Do these steps several times until the dough feels pliable and becomes the width of the roller.
Now.... change the setting on the Pasta Roller to #3. Don't change the mixer speed. Repeat the folding and dusting with the flour a few times until you reach the thickness that you want for your pasta. Do this process with each strip of dough that you had previously cut in to lengths. Once all of the strips have been processed and they are the length of the roller, set aside on a clean dry surface.
Remove the Pasta Roller attachment and put on the Pasta Cutter attachment, which ever one you have. I used the Fettuccine-Egg Noodle one. Now feed the the flattened dough through your Pasta Cutter attachment. Put your hand under the attachment to catch the pasta. You don't have to pull the past out, let it work on its own.
Take the newly made pasta and give it a little twirl, twisting gently so they look like little nests. Each piece of flattened dough that you run through the cutter, do this to. Let the nest rest and air dry for a little bit. Don't touch them. Your done.
Your pasta can either be air dried on a pasta drying rack, cooked right away, frozen or stored in an air tight storage container in your refrigerator.
Cooking Instructions:
Fill a large pot with water. Add 1-Tablespoon Sea Salt and 1-Tablespoon Olive Oil to the water. Put the temperature on high and let boil. **This pot cooks 2-lbs of pasta. If you use less pasta, adjust the sea salt and olive oil.**
Gently add in the pasta to the boiling water.
Give the pasta a few gentle stirs so it doesn't stick to the bottom of the pan or each other.
Cook the pasta until it is "al dente" meaning slightly firm to the bite. (To the teeth) Pasta will float to the top of the water, so continue to stir. Usually fresh home made pasta takes about 3-6 minutes to cook, depending on the thickness. Keep 1-Cup of hot pasta water a side. Now once the pasta is cooked, drain in to a colander. Add the pasta back to the pan. Add in the hot pasta water that you kept at the side. By adding in the pasta water it will help whatever sauce you may choose stick evenly to the pasta, due to having starch in the water. Serve however you like. Bon Appetite.
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