As much as I am all about the go-to-go of everyday life, there are just some things that are worth the extra effort and time. Fresh pasta is one of them.
I wrote about how my father teased me prior to Jonathan’s arrival, saying that there was no way that I’d be continuing to make fresh pasta after he was here. While it’s not something that has been abandoned in its entirety, it IS something that infrequently makes its appearance on the table. Its such a shame, because I can’t even begin to explain how vastly different fresh homemade pasta is when compared to the boxed dried version. It has a different taste, different texture, cooks differently and is incredibly filling.
The rarity in appearance has elevated it to “special” status; so special, in fact, that I realized on Father’s Day, I hadn’t made it since we moved to Florida over a year ago (I think). I figured enough was enough and got to work.
The dough itself really takes no time at all to make, and the 5 minutes or so of dough kneading helped me work out some toddler-related frustration, so all in all, it was therapeutic. I have actually used the dough hook on my KitchenAid mixer to do the kneading for me in the past, and I can assure you that it works quite well.
Jonathan was more than happy to help me pass the dough through the rollers and cutters- and by “help me,” I really mean he stood on his kitchen stool and laughed as the lumps of dough turned to smooth ribbons in front of his eyes. That’s the closest I’ll ever get to being a magician!
I cut it into fettuccine and then used it in the Tuscan Garlic Chicken Fettuccine reshoot. It really refreshed my memory of how utterly delicious homemade pasta was, and I can guarantee that it won’t be a year before it makes a re-appearance.
Yes, I know that there are 4 million pictures, but they were just so pretty….
- 2 1/2 cups all purpose flour
- 5 eggs room temperature
- 2 tsp salt
- In a food processor fitted with a metal blade, add the flour, eggs and salt.
- Run the machine until the mixture comes together in a ball.
- Dust a surface with flour and turn out the dough. Dust with additional flour.
- Knead the dough for 4-5 minutes, until it comes together into a smooth, elastic ball. Cover with a bowl and allow to rest for 10 minutes.
- Use a pasta machine to roll out the dough to desired thickness, then cut.
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Sarah @Whole and Heavenly Oven says
I am seriously in LOVE with this tutorial! You are totally making me crave pasta right now with all the gorgeous photography!
Thank you so much Sarah. I’m going through a period where I’m feeling a little blogging-dejected, so you made my day with your comment! <3
Jen | Baked by an Introvert.com says
Fresh, homemade pasta is the best! I’ve yet to try to make it myself, though. Thanks for the inspiration!
i KNOW that you can do it, no doubt about it!
Stacey @ Bake Eat Repeat says
Homemade pasta is one of those things that I have always wanted to learn how to make properly. I’ve tried a couple of times and it was okay, but I couldn’t roll it out thin enough, so it was just okay. Either I need a pasta machine to roll it, or I haven’t tried the right dough recipe, but one day I am going to make perfect homemade pasta! 🙂 Yours looks just fantastic – the photos ARE so pretty!
Thank you Stacey- I’ve never tried rolling it out by hand- I’d have to think its possible!! A machine definitely helps though.
Nicole @Little Blog on the Homestead says
Making homemade pasta is one of those things I’ve always wanted to try, but never gotten around to. I remember watching my grandpa make pasta as a kid and thinking it was the coolest thing. Because honestly is there anything more delicious than pasta? Definitely saving this recipe to try someday!
Thank you so much Nicole- I’m mesmerized by watching the ribbons of pasta go through the machine. Its food porn!