I have a new recipe that is a little larger quantity but I find it works well and it's easy to remember: 3 cups flour, 6 eggs, drizzle of oil. Plus a little extra flour during kneading.
This post will have mostly photographs taken by my lovely daughter who is really interested in doing things with me, include cooking. She has a good eye and none of the pictures taken were cropped or edited. Not bad eh?
I have decided to make fresh pasta once a week and practice making different types of shapes and fillings. Last week I made tagliatelle and this week a thinner spaghetti shape. Next weekend, I intend to continue this recent trend and bend the pasta into a penne lisce shape.
This recent trend is an attempt to feel more connected to my food and kind of get back to basics. I have recently taken a job where I am no longer a chef (I am now a Food & Beverage Manager of a golf course in the Ottawa region) and I don't intend to cook in a professional kitchen anymore. Home, however, is another story. Cooking remains a love of mine and making more homemade meals is, without a doubt, an absolute knead.
Fresh Egg Pasta
3 Cups or 725g AP Flour
Drizzle of Olive Oil
|Make a volcano with the flour|
|Fill volcano with lava yolks|
|Whip the lava with a fork and slowly mix with the flour.|
|Once eggs are combined, start mixing with your hands and make a ball.|
|Knead for several minutes. The way I knead is lift dough from the top towards you.|
Then use the palm of your hand and push into the dough away from you.
Turn dough 90 degrees and repeat until dough is firm and a little sticky.
|Kneading gets harder and harder until it forms this type of shape. |
Cover with plastic wrap and put in your fridge for an hour.
|Using a rolling pin, flatten the dough before using the roller.|
|Time to pull out that pasta roller from your wedding.|
|Stage 1 of rolling. There is a dial on the side to adjust thickness.|
Turn the dial one notch after every roll to make the pasta thinner and thinner.
|With the spaghetti attachment.|
|Easier when you have help.|
Cook in boiling salted water for 5 - 6 minutes with a small amount of oil and stirring frequently.
Makes 10 - 12 portions.
A Humble Chef's tip: I'm freezing half of the batch in individual portions. The pasta cooks well right out the freezer.