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.
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!
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