Pasta....it's Italian or Asian or redneck cut dumplings....possibly Midwest noodles too.
But the Italian stuff is what I love.
So....here's the recipe:
8oz (weight...use a scale) of duram wheat semolina.
2 eggs
1 Tbs water
Capfull olive oil
Salt
Pepper
Mix it up....well by hand. No mixer or food processor....just fingers and hands.
Now chances are that if you are using most common semolina it is going to come out feeling like sandy play dough at this point.
The expensive double milled stuff out of Italy wont....it's ready to use almost instantly. But those that bought in bulk and spent $0.40/lb for semolina....you get to put your sandy play dough ball in a zip lock and take a break for a while....like wait until tomorrow.
Those that bought the $5.50/lb stuff can get to work immediately.
There are some in between....so rest your doughs accordingly.
But once it's rested it's time to begin feeding it through your pasta machine. Plastic geared ones are worthless....get metal gears or replace your plastic gears with metal ones.
This recipe makes about 12 Oz of fresh pasta dough. Which is less than ¾ pound of dried pasta but eats like a whole pound at the same time. And boy howdy does it eat well....makes you want to slap somebody for feeding you that other stuff for so many years. But caution....it sits like lead bullets in your belly. So take it easy. No matter the temptation to not. This usually makes enough for four to 6 people as a side dish. (Depending upon portioning)
This pasta is superb all by itself with nothing more than garlic and butter to dress it with (cooks in a minute) or tossed in some pesto at the last minute.
Maybe making ravioli or agnaloti or capelini or tortellini or lasagne.
I like cappelini with an herbed Alfredo sauce made from scratch out of heavy cream myself....YMMV
But the Italian stuff is what I love.
So....here's the recipe:
8oz (weight...use a scale) of duram wheat semolina.
2 eggs
1 Tbs water
Capfull olive oil
Salt
Pepper
Mix it up....well by hand. No mixer or food processor....just fingers and hands.
Now chances are that if you are using most common semolina it is going to come out feeling like sandy play dough at this point.
The expensive double milled stuff out of Italy wont....it's ready to use almost instantly. But those that bought in bulk and spent $0.40/lb for semolina....you get to put your sandy play dough ball in a zip lock and take a break for a while....like wait until tomorrow.
Those that bought the $5.50/lb stuff can get to work immediately.
There are some in between....so rest your doughs accordingly.
But once it's rested it's time to begin feeding it through your pasta machine. Plastic geared ones are worthless....get metal gears or replace your plastic gears with metal ones.
This recipe makes about 12 Oz of fresh pasta dough. Which is less than ¾ pound of dried pasta but eats like a whole pound at the same time. And boy howdy does it eat well....makes you want to slap somebody for feeding you that other stuff for so many years. But caution....it sits like lead bullets in your belly. So take it easy. No matter the temptation to not. This usually makes enough for four to 6 people as a side dish. (Depending upon portioning)
This pasta is superb all by itself with nothing more than garlic and butter to dress it with (cooks in a minute) or tossed in some pesto at the last minute.
Maybe making ravioli or agnaloti or capelini or tortellini or lasagne.
I like cappelini with an herbed Alfredo sauce made from scratch out of heavy cream myself....YMMV