I’ve been dying to take my pasta maker out for its inaugural spin since my husband gave it to me for my birthday in July! Last week, I finally gave homemade pasta-making a whirl. If you haven’t made your own pasta before, I would recommend doing so when you have ample time to spare. Don’t follow my lead and start making the dough at 7:30 on Monday evening when you’re already exhausted and hungry!
Amateur issues aside, the whole process was pretty straightforward and yielded fantastic results. I selected a basic pasta dough recipe from Mark Bittman’s to How To Cook Everything. Following his detailed dough-making and pasta-rolling instructions, I made 1 pound of fresh, beautiful fettuccine.
This was an enjoyable exercise that yielded a delicious, simple dinner. I look forward to making pasta again and leveraging the lessons learned during my first attempt.
Traditional Egg Pasta Dough
2 cups all-purpose flour, plus more as needed
1 tsp salt
A few drops of water, if needed
1. Combine flour and salt in food processor work bowl and pulse a few times to combine.
2. Add eggs all at once and turn processor on, Process just until a ball begins to form, about 30 seconds. (Mine never formed a ball. Once the dough was uniform, I proceeded to the next step.)
3. If the dough is dry and grainy, add a few drops of water. If the dough sticks to the side of the work bowl, add a tablespoon of flour.
4. Turn dough onto a lightly floured surface and knead until smooth – about 1-2 minutes. Add a small amount of water if the dough is dry or flour if the dough is sticky.
5. Cut dough into 6 pieces and wrap in plastic.
6. Working one piece at a time, proceed with your method of pasta rolling. Lisa has an excellent tutorial here.