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There are few things I love more than the satisfying feeling of putting water on to boil and sliding in a gorgeous row of fresh pappardelle! When I first started making homemade pasta I hung the wet strands on wooden hangers in my kitchen and took a million photos. I was so excited. Pasta is a favorite comfort food and we're going to keep it really simple! To get started, here is a link to compare some pasta makers. https://www.epicurious.com/shopping/the-best-pasta-makers-tested-and-reviewed-article
Are you ready for Homemade Pasta?
Ingredients:
2 cups of flour
3 large eggs
1/2 teaspoon of salt
1/2 teaspoon of olive oil
Directions:
You can watch a million videos on how to work the dough for homemade pasta. Many folks work with an egg nest. It works well! Some folks prefer working the dough in a mixer ( I occasionally use my kitchenAid Mixer...We're besties)
Either way the important part is to pay close attention to your texture and consistency as you work the dough and letting it sit wrapped in seran for 30 minutes in the fridge. The other tip I always share is that when you are moving the dough through your pasta maker, allow yourself to do multiple passes.
My pasta maker has 7 different settings. I start at seven and resend it through each time, set to a thinner setting. You may realize after making pasta a few times that you prefer a specific setting. I like to work from 7 down to 3 or 4 depending on what type of pasta I'm making.
Once you've made your pasta you can use a drying rack like this: (William Sonoma carries an inexpensive but lovely wooden rack)
Dry pasta can last up to a year or two depending on how you keep it!
If you're eating it right away, get that water boiling and add a drop of olive oil to prevent any possible sticking.
I find that fresh pasta doesn't need as long as standard store bought, dry pasta.
Pair your fresh homemade pasta with your favorite sauce this Fall season. Here is a sauce recipe we love every Fall!
(yes please!)
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