Unrecipe of the Week

Yesterday, B and I made homemade pasta and it was fantastic! It is not that difficult, and the results were definitely worth the effort.

Homemade Fettuccine

On a clean countertop, make a mound of 2 cups of flour and a teaspoon of salt. Make a well in the center, and crack 3 eggs into it. Using a fork, quickly scramble the eggs and flour until mixed. Knead the dough for about 10 minutes, until it is fully mixed and elastic. If the dough is too wet, add a little flour; if it is too dry, add a tiny amount of water and continue kneading until the consistancy is correct.

This can also be done in the food processer.

Cut the ball of dough into quarters, wrap each in plastic wrap, and let it sit for about 30 minutes.

If you have a hand crank pasta machine, flatten one section slightly and put through the machine at the first setting. Fold it in half and repeat. Continue the process at each setting, until it is very thin. If the dough gets too long, cut it in half and roll each piece separately.

Lightly flour the dough, and put it through the cutting blade. Gently separate the strands and put them on a tray. Lightly toss with the noodles with flour so they don’t stick together, and continue the process with the remaining dough.

If you don’t have a pasta machine, roll the dough on a floured board until it is thin, and cut the strands with a knife.

To cook, boil a large pot of water with a little olive oil. Cook the pasta for about 4 minutes, drain and enjoy with your favorite sauce!

photo: Spencer Jones / Glasshouse Images 


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