Pasta, Pasta, Pasta

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Everyone loves eating pasta.  And after you watch my Culinary Classroom video on pasta making with a KitchenAid mixer, you’ll love making it as well!

I use a food processor to make my dough and a KitchenAid mixer fitted with a pasta attachment to make the actual pasta.   You can also purchase hand crank pasta makers that work very well..  However, if you end up really liking to make pasta, like I do, the Kitchenaid attachment is the way to go.

I make pasta for holiday gifts.    Make sure the pasta is completely dry, then place it carefully in long plastic bags (like the ones used for French bread).     Tie them shut with a decorative ribbon and include a card that lists the type of pasta you have made.

I am sharing a basic pasta recipe to start you out on your pasta making journey.   After you master egg pasta, move on to some flavors.   Some of my favorites include tomato, beet, carrot and roasted red red bell pepper.   The addition of these vegetable purees add terrific flavor and color to your pasta.

So, grab an apron and have some fun in the kitchen making homemade pasta!

Homemade Pasta Dough
Makes approximately one pound of fresh pasta

1 pound of flour  (approximately 3 cups plus 1 tablespoon)
a generous pinch of salt
4 large eggs
1 large egg yolk
1 tablespoon olive oil
enough water to hold dough together

1.  Place the flour and salt in a food processor fitted with a steel blade.   Pulse to combine

2. Place the flour and salt in the food processor.   Pulse to combine.

3.  Add the eggs and egg yolk, one at a time, pulsing in between each addition.

4.  With the machine running, add enough water to get the dough to “just hold together.”   Begin with no more than a teaspoon.   The dough should hold together when you grab a couple of tablespoons and pinch it in your hand.   If it is crumbly, add a little more water.

5.  Place the dough on a lightly floured surface.  Knead for a few minutes until smooth.   Form into a ball and cover with plastic wrap.   Let rest for 15 to 30 minutes.

6.  Divide the dough into four pieces.   Flatten the dough into a disk.

7.  Using a pasta machine set at “1” place the piece through several times.    Fold piece like a book (one side to the middle then the other side to the middle, then fold.)  Place back through the machine a few times.   Dust lightly with flour if the pasta gets a little sticky.

8. Continue with one of the pieces going through the settings through number five.   If needed, dust the dough lightly with flour.   If dough gets too long, cut it in half.

9. When you have a long sheet, place the sheet on a cookie pan lined with parchment paper and lightly dust with flour.   Continue with remaining dough. Let the dough sheets rest for 10 to 15 minutes then put the sheets through the KitchenAid fettucini attachment.   Place noodles on a drying rack and dry overnight.

pasta2

Tomato Pasta

Use the basic pasta recipe but use 1 pound plus 2 ounce so of flour.  Add 2 tablespoons of tomato puree to the four large eggs (whisk them together) then add them slowly to the flour mixture.  Add the one egg yolk.    Do not add the additional water.    The dough will be wetter than the basic pasta dough so you may need to add a little more flour.   The dough should be come together when pinched but not be wet.

Carrot Pasta

6 ounces of carrots (3 to 4 medium) peeled and cut in half
2 large eggs
1 large egg yolk
2 1/2 cups flour
a pinch of salt

1.  Cook the carrots in enough water to just cover.   When cooked through, drain.   Place in the bowl of a food processor and puree until smooth.  You should have about 1/2 cup of carrots.   If you have more than that, you can wrap excess in plastic wrap, label and freeze to use in another batch of pasta.

2.  Add the eggs and egg yolk to the pureed carrots.   Pulse to puree to smooth.  Add the flour and a pinch of salt.    Pulse to combine.   If too sticky, add a little more flour.

3.  Place on your lightly floured work area and kneed for several minutes.   Wrap in plastic wrap and let rest for 10 to 15 minutes.   Proceed as directed in the basic recipe.

Beet Pasta

8 ounces of red beets (one large or 2 medium) without greens
1 teaspoon olive oil
2 large eggs
1 large egg yolk
2 1/2 cups flour
a pinch of salt

1.  Roast the beets in a 350 degree preheated oven.   Wash the beets and place in a large piece of foil.   Drizzle with a little olive oil.   Loosely wrap in the foil.  Place the foil packet on a baking sheet and roast until beets are cooked and can be pierced easily with a small knife.   Remove from oven, let cool and peel.

2. Roughly chop the peeled and cooled beets.   Place in the bowl of a food processor and puree until smooth.  You should have about 1/2 cup of beet puree.   If you have more than that, you can wrap excess in plastic wrap, label and freeze to use in another batch of pasta.

2.  Add the eggs and egg yolk to the pureed carrots.   Pulse to puree to smooth.  Add the flour and a pinch of salt.    Pulse to combine.   If too sticky, add a little more flour.

3.  Place on your lightly floured work area and kneed for several minutes.   Wrap in plastic wrap and let rest for 10 to 15 minutes.   Proceed as directed in the basic recipe.

 

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