Since I mentioned pasta in the last post, it deserves a little more discussion. Now, I never thought I’d be making pasta at home, but thanks to a Foodie Adventure in Italy a couple of years ago, I learned it wasn’t all that hard. Not only that, fresh made pasta tastes oh so good! Here’s what you do.
On a clean surface, put 2 cups of flour (all purpose or semolina). Make a well in the center. Into the well, break 3 eggs and add 1/4 t. each salt and olive oil and mix gently with a fork.
Then, start adding flour to the mix and blend until all flour is used and you can shape the dough into a ball.
Knead the dough for about 15 minutes until all the flour is worked in and the dough is soft and pliable. After kneading, wrap the dough in saran wrap and refrigerate for about 30 minutes or until you are ready to use it.
Now comes the fun part. Divide the dough into equal sections and roll each one through a pasta maker, starting with the lowest setting. Repeat several times, moving through the settings from low to high. During the process, it may be necessary to cut the strip in half to make it easier to handle.
Once the strips are made you can cut the dough into whatever shape–lasagna noodles, ravioli, spaghetti–you wish.
If you want to add color to your pasta, add 1/4-1/2 c. pureed vegetable to the well and blend with the flour.
When you are all finished making the pasta, let it dry for a bit before cooking which, by the way, takes no longer than 4-5 minutes in boiling water. I do this on a board or cookie sheet that is sprinkled generously with flour. The Italian lady who showed me how to make pasta said there’s no such thing as too much flour. (Sounds a little like Julia Childs about butter, huhn?) She also used a wooden board for blending ingredients and drying the pasta and that became a must have for me. If it is still available IKEA has a perfect one for only $10, and it is worth every cent!
Once you’ve made pasta, you’ll never want to use store bought again and I can assure you, anyone who eats whatever you make with it will appreciate your effort.
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Lulu's Musings 
Love the spinach color of the pasta Linda! My hubby likes to make pasta from time to time 🙂
How fun! It’s been a long time since I’ve made pasta… Time to dust off the roller attachment for the KA:@)
You are obviously a skilled hand at pasta making. I have tried it in the past and while it is far better than the dried stuff in stores, my nerves just couldn’t take it. 😉
I’ve been surprised to find I like pasta making. No sophisticated equipment. Just my hands and a hand cranked pasta maker. Ravioli is a little time consuming I do admit.
Uh! I like…
You make it sound easy Lulu, I have tried it with an attachment to my mixer, but it was so awful I took the attachment back! And it wasn’t easy either! How about I bring the appetizers and you make the pasta? Your ravioli is mouthwatering!
Jenna
That’s a deal!
I’m still too lazy to make my own pasta….and I really like dry pasta:)
I am impressed LULU! I have not made homemade pasta before. You almost convince me to try my hand at it.
Oh I love homemade pasta..looks so wonderfully delicious…Have a great weekend!
Hi Lulu, just saw that your posts have not been loading into my Reader -argh, so I un-followed and re-followed! I love making bread and have always wanted to try pasta, I think maybe your post is moving me closer to try it. The final photograph sold me!
sounds so easy but don’t have a pasta maker (press?)
Oh, I would love to learn to make my own pasta. Both of my grandma’s made their own and took the recipes to the grave with them. Sigh.
Wow this fresh made pasta looks delicious, love the results! 🙂
It’s even better than it looks!
🙂
Yes there is such a difference. When I was 3 and 4 years old I can remember making the raviolis with grandma. I’d paint the edges with egg to help them stay shut, learned to cook at low boil so don’t break apart and she always let me make one for myself which was the size of an entire plate !
I love this time with grandma. I can always use some help brushing the edges of ravioli.
Coloured pasta? Interesting.