[This home made pasta recipe is for those without a pasta machine. You do, however, need a rolling pin and lots of arm power.]
I was curious how different flavours of pasta was made so I made three, Spinach, Carrot, and Egg with truffle salt. It is actually not difficult to make pasta noodles, it just takes time. What I love about home made pasta is that I can control the ingredients that go in the dough and each time I can make a couple different varieties of pasta and save for later. For this batch, I made Fettuccine and Farfalle.
Farfalle is pasta in bow tie shape. I love farfalle with bright vegetables, such as shredded zucchini or diced tomato in white sauce with cheese. Sometimes, I have it as antipasto, a salad. These cute bow ties really make the dish shine and fun!
Fettuccine is a type of pasta noodle that is flat and thick, made with eggs and flour. I love fettuccine with ragù or any sauce that is rich in taste. I actually think it's one of my favorite type of pasta noodles because it goes well with all my favorite sauces.
Fresh home made pasta cooks really quickly. It only takes 2 minutes to cook! Frozen takes a minute more, still very quick!
Here's how to make it:
Spinach Pasta Ingredient
1 pack (10oz) Frozen Spinach and thawed, squeezed excess liquid out, and chopped
5 Large Eggs
4 cups All-Purpose Flour
Pinch of Salt
Instruction
I find it easier to start by making the dough in a food processor. It does save a lot of time and less mess to clean up later. [If a food processor is not available, you can start with putting flour on a clean flat countertop tall like a mountain, then make a wide well in the middle. Always make the well bigger than you think you need. I have had disastrous experience of eggs trying to escape and ended up making a mess everywhere. Trust me, it was not fun. Next, in a small bowl, whisk eggs and other ingredients together, slowly pour the liquid to the well. Use a fork , slowing mixing the egg liquid and flour together start from inside out. Keep doing it till you can no longer use the fork, then use your hands to kneed the dough for 7-10 minutes. ] On the other hand, if a food processor is present, blend spinach and eggs together till smooth. Stop the food processor, remove the lid, add flour and salt in, put the lid back on top, and blend till dough forms.
On a clean and flat counter, generously sprinkle some flour so the dough does not stick to the surface. Place the food processor cup upside down to drop the dough on the surface. Carefully removed the blade and put it away.
Sprinkle flour on top of the dough and kneed the dough for 7-10 minutes. Sprinkle more flour onto the surface and the dough to avoid sticking. If the dough is starts to feel dry, add a little water. Wrap the dough with plastic wrap and set aside to rest for at least an hour.
Carrot Pasta Ingredient
½ cup Carrot puree
3 Large Eggs
2 ½ All-Purpose Flour
Pinch of Salt
Instruction
The same as Spinach Pasta above. The only difference is replace spinach with carrot puree.
Egg Pasta with Truffle Salt
4 Whole Large Eggs
1 Tsp Truffle Oil
1 ½ cup Semolina Flour
1 ½ cup All-Purpose Flour
Pinch of Truffle Salt
Instruction
The same as the other 2 pasta above.
Making Pasta
Sprinkle flour to surface, place dough on top and sprinkle more onto dough. Take a heavy rolling pin and sprinkle flour all over it too. Now, divide the dough to 6 equal parts, like cutting a cake. Keep 1 part on the counter and put the rest away, wrapped in plastic to keep from drying.
With 1 part dough on the counter, with your palms to make it round then press down flat. Use rolling pin to flatten the dough by rolling all sides outwards. Sprinkle flour from time to time. Try to keep it as rectangular as possible, or oval. Keep rolling till the dough sheet is thin enough to read a love letter but not breaking. At that point, put the pasta sheet on a baking sheet sprinkled with flour to dry before cutting. Do the same with the rest of the 5 parts.
Take a pasta sheet and sprinkle flour on both sides. Place the sheet flat on the counter, long sides go straight up. Lift the bottom of the sheet up to meet the top, do not press it down. Simply drop it and let it sit. Do it again till the width is comfortable for you to cut through. Take a knife or a metal food scraper to cut. If you like thin noodles, like angel hair (why tho?) or linguine, cut the noodles thinner. If you like fettuccine, cut it thicker. You are the one eating it after all!
Dry and Store Pasta
Sprinkle flour over pasta then carefully drape noodles over pasta drying rack for at least 2 hours. Once dry, pack noodles in zip lock bags and store in freezer for up to 2 months.
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