home made pasta recipe
we have lots of photos of our pasta making, here on the blog, (and of our little pasta making helper) but i haven't posted the full process or recipe yet. i've had a few requests so, here it goes! this has become luc's specialty and i look forward to every time he makes it. the recipe below is for a pretty large bath but we make the whole thing and freeze part of it for later. my lovely aqua kitchenaid mixer is our main tool, along with its pasta attachment. as well as the extremely large beautiful bamboo cutting/rolling board luc made, a rolling pin and a pizza cutter.
we purchased the set of pasta attachments which includes the pasta roller (required to roll sheets of dough flat BEFORE using the actual pasta cutter attachments - this is something i did not know was part of the process but is very important), spaghetti cutter and fettucini cutter. our favorite kind to make is with the fettucini attachment, which makes thicker and chewier noodles. it might be a little bit intimidating at first but trust me, you will get the hang of it. it has taken luc some practice but he really has developed a delicious recipe ... enjoy!
semolina egg pasta
5 large eggs 3½ cups semolina flour 2 tbs virgin olive oil ½ tsp. salt 2 tbs water
procedure: 45 minutes prep time, 8 servings original, for use with kitchen aid mixer. depending on your humidity, you might have to add a tablespoon of extra water to keep the dough from being crumbly.
1. mix eggs, water, oil, flour and salt in mixing bowl with flat beater for 30 seconds on medium speed (speed #2)
2. exchange flat beater for dough hook and knead for 2 minutes on medium speed (speed#2).
3. remove dough from bowl and hand knead for 2-3 minutes. divide dough into 2 pieces. flour a flat surface in preparation for rolling out dough. use rolling pin to roll dough thin enough to feed through pasta sheet roller attachment (for the kitchenaid). once dough has been rolled with rolling pin, use pizza cutter to cut strips of dough to feed through the pasta sheet roller attachment: 4-5" wide. luc gives each strip one more roll with the rolling pin to make sure it is thin enough to fit through the roller (i know...this requires a LOT of rolling!)
4. place sheet of dough (1 sheet at a time) through roller to setting 3 for fettuccine size pasta. once each sheet has been flattened, exchange the pasta roller attachment for the fettucini attachment. roll each sheet through the fettucini attachment.
5. dry on rack or cluster into nests and either freeze or cook immediately.
cooking: add 2 tsp salt and 1 tbs oil to 6 qt boiling water. gradually add pasta and continue to cook pasta until al dente. stir occasionally to keep evenly cooked. drain in colander. Boil fresh pasta 2-5 minutes and dried pasta for 7 minutes.
eagerly waiting for daddy's yummy pasta to be done!
this is by far my favorite sauce to add to this pasta. it is quick, easy and fresh.
Limone Parmeggiano Sauce
¾ lb. spaghetti pinch sea salt 2 lemons 1½ cups fresh grated parmesan ½ tsp. ground pepper 2½ tbl. extra vergin olive oil 4 stems fresh basil leaves
procedure: using a micro plane, grate the zest from the lemon into a large mixing bowl. cut the lemons in half and squeeze juice to mixing bowl. add the parmesan, pepper and a pinch of salt and mix in olive oil to form a wet paste. when pasta is cooked, add 2-3 tablespoons of cooking water to the lemon and cheese mixture and stir. add pasta to mixture and toss thoroughly, adding another tablespoon or 2 of pasta water if necessary so that the lemon sauce coats all the noodles. tear the basil leaves and mix into final mixture. serve each portion with a sprinkle of sea salt, fresh ground pepper, and a few extra gratings of parmesan cheese.
soooo good, daddy! thank you for noodles for dinner.
