I’ve always wanted to try my hand at making pasta. Maybe it’s my Italian roots. Maybe I wanted a challenge. I’ve had freshly made pasta before and the taste cannot be compared. The flavors are bold and interact with the sauce in a commanding manner. The pasta becomes the experience, not a conveyor for red sauce and cheese. Below is my first attempt
Below is my first attempt. I made some changes to the recipe had found. There wasn’t enough moisture in the original recipe to bring the dough together. So I added a whole egg and some water. This brought the dough together without a problem. When I attempted to roll a long line of dough through the pasta roller, it broke apart because there was too much flour on the back of the dough. That is why I opted to roll the dough out in smaller sections. Overall it was a success. The pasta was flavorful and delicate.
Please let me know if you have any tips or how your experience goes!
- 4 egg yolks
- 1 whole egg
- 1/4 extra virgin olive oil
- 3 cups of Pamela’s baking flour
- 1/8 truffle salt or regular salt
- 2 cloves of garlic
- 1teaspoon of rosemary
- 2 teaspoons of parsley
- 1/4 of water
The Creation of the Herb Pasta
There are two ways to go about making pasta. The old world method shown below creates the dough on the counter top. You could also put the ingredients in a stand mixer until combined.
- Clean your counter thoroughly before starting.
- Chop up the rosemary, parsley and garlic. Set aside.
- Place the flour and salt on the countertop. Form them into a mound. Using a measuring cup create a well to hold your eggs.
- In a bowl separate out 4 egg yolks and add them to the well. Add the whole egg to the well.
- Using a folk, slowly start to whisk together the eggs and flour.
- As the dough start to come together, add the olive oil.
- Add the rosemary, parsley and garlic you chopped up earlier.
- Add the water if the dough is too crumbly. I found that this was necessary for the dough to form.
- Once the dough has come together into a ball, wrap it in plastic wrap and place it in the refrigerator for 30 minutes.
- Remove from the refrigerator and cut the dough into 4 pieces. Take one, leaving the rest covered by the plastic wrap.
- I used a KitchenAid pasta roller and fettuccine cutter attachment for the next step.
- I attached the pasta roller. Lightly flour the counter top. Using a rolling pin, roll out the dough as thin as you can get it. Then I cut the dough into sections. Since this was the first time I made pasta, this step made it easier to handle.
- Run the dough through the pasta roller on 1, 2 and 3. Set it aside.
- Repeat this step until all sections have been rolled out to 3.
- Take off the pasta roller attachment and replace it with the fettuccine cutter.
- Before starting, place a bowl under the attachment. Begin running your pasta sections through. Make sure most of the excess flour is not on the dough. Too much flour will cause the dough to break.
- Repeat steps 12-16 until all the dough has been transformed into fettuccine.
- Place a pot of water on the stove. Salt the water and let it come to a boil.
- Cook the pasta for 4 minutes.
- Then dress with your favorite sauce and enjoy!