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.