Step by Step: Homemade Pasta
They say everything tastes better homemade. Well, I’m not sure if that’s entirely true but at least making food from scratch gives you a different perspective. Like for example, I always wanted to make my own pasta. Making your own pancakes is one thing, but making pasta was something I’ve had on my to-do list that’s unlike anything else I’ve made from scratch.
I was finally inspired to get off my butt and make some when I read Bitchin’ Camero’s post on homemade pasta. Her recipe and method seemed so simple that I no longer could justify procrastinating. And hey, how much more impressive is homemade pasta for Presto Pasta Nights?
See how I did after the jump!
First, whisk together 1 1/2 C. semolina flour and 1/2 tsp. salt in a mixing bowl.
Add 2 already-beaten eggs and mix.
Add 2 Tbs. olive oil, and 2 Tbs. water.
Mix the dough to your heart’s content, or until all the dry ingredients are incorporated.
Now, empty the dough out onto a floured surface.
Knead for 5 minutes and shape into a firm ball. Wrap the ball in plastic wrap and let sit for 30 minutes – 1 hour (not pictured).
After the dough sits for at least a half hour, cut the ball in half.
Note: The following instructions are for making Bitchin Camero’s orrechiette. It’s no bucatini, but I thought that orrecchiette would be a fun and easy-enough shape to make! Plus, she had great instructions: Roll each half into a cylindrical tube, about 1/3 – 1/8 inch in diameter.
Cut the tubes into little pieces to shape.
Transfer each piece to a parchment paper-lined cookie sheet. Press your thumb into each round to make an indent. Let pieces sit on cookie sheet to dry.
Once your pasta shapes are dry, place the pasta into a pot of rapid boiling water to cook for 2-5 minutes.
We overcooked ours. But give it a taste test before it’s done, and then strain. Voila! Homemade pasta!
If you look at the steps, it’s very simple. But, I wouldn’t tell you that the process of pasta-making doesn’t come easy without some skill. I had some trouble shaping the pasta. I didn’t know what thickness would be best, and in all honesty, I grew tired of shaping so much pasta that my pieces became thicker and thicker just so I could be done. Here was our final meal:
David had some fun making all sorts of shapes out of the pasta and his actually turned out better when we cooked them. He made some tubes, and even a test piece of ravioli that came out great! Next time, I’ll follow his lead. Although, I’m not sure how soon the next time will be when a box of 99 cent pasta tastes dramatically better than what I made. It was certainly worth the try though!
I’m sending this over to Kitchenetta from Got No Milk who is hosting Presto Pasta Nights on Friday, August 22nd! Thanks Kitchenetta!