Home-made Pasta

What you'll need:
*A pasta maker (we picked one up at a local thrift store and it just so happens to be an authentic Italian pasta machine. Sweet action.)
*Clean towels
*An assistant (it's probably not impossible to make this solo, but it sure is a TON easier to do with help)

On a clean counter top, measure out 1 and 1/4 cups flour (we haven't experimented with any type of whole wheat flour so I can't say how it would do in this). Make a well in the center and shake in a bit of salt. Add two eggs (if you have tiny eggs, you may also need to add a little bit of water, but most likely you won't. Resist the urge to overwet this!). Using a fork, mix the eggs into the flour. At this point it's nice to have an assistant to help you throw flour at any escaping egg. Be sure to shout "Dam it [assistant's name]!" at every opportunity.
When it gets too difficult to continue mixing with the fork, switch to hands. Knead the dough until it is smooth like a baby's bottom. Your hands may fall off. If you feel this might happen, make your assistant knead a while. Cut dough into 6 equal pieces. Take one of the pieces and run it through the widest setting on your pasta machine. Fold in thirds and run through again. Repeat this until it seems good to move on (seriously, I can't really describe how I know when it's done being kneaded by the machine. You'll just have to figure out what "right" feels like). Run the dough through the machine (without folding) setting the machine to the next narrowest setting each pass. Here is where you DEFINITELY want help. We have found with our machine that the second to skinniest level is the stopping point - any thinner and the pasta gets hard to cut.

Lay out the giant noodle on a clean towel and let dry for about 10 minutes (it will darken slightly). Repeat the flattening with each piece of dough. You can now do whatever you want with your noodles. We have an attachment that makes fettuccine, spaghetti or ravioli. You can also roll it up and cut it to the desired width with a very sharp knife (I've never done this, but I saw it on the travel channel).

Once the noodles are cut they can be thrown immediately into a giant pot of raucously boiling water. The noodles are done when they float. This will take approximately 4.7 seconds. No, seriously, they are done in a heartbeat.

Top with a simple sauce and enjoy!

One recipe feeds 2 adults. Three of this recipe feeds 7.


Bonnie said...

ok jill, this looks fabulous and i couldn't stop laughing while reading your instructions !!! i am going to need you to fly to australia to be my assistant ... oh, and bring the pasta making machine with you !!!

Kath said...

Since the pasta machine needs to be gotten down from a difficult place in the kitchen, I'll be getting it down. Jill should definitely come to be the assistant, (you, Jill are the absolute queen of kneading!) and needs to demonstrate that technique in person but since I'll be already holding the pasta maker, I'll just bring it, OK?! Besides, I just found one of those zig-zag ravioli cutter sealer roller wheel thingys and I should bring that along to see if it works.....