I wanted to get a good start on my 101 in 1001 before I had to go back to work, so I got busy right away by photo documenting a start point for #61, completing a run yesterday and a run today for #60, and making my first of many batches of pasta for #37 yesterday. Also, by photographing #61 and writing this post I am holding up my end of the deal on #9. And, just for the record I have played
several way too many rounds of pogo scrabble in an attempt to cross off #89.
I have had a pasta roller before. I got it at Goodwill for $10. I don’t know what happened to it. Maybe dh took it to North Peak when he was the chef there and it never made its way back home. Maybe I decided I didn’t use it and donated it back to Goodwill. Maybe it is in a box someplace in the abyss that is the storage area in the garage (I recently found two boxes of canning jars in there). All I know is that I can’t find said pasta roller. So, I’ve been looking on-line at my options. I checked Amazon. And ebay. I googled attachments for my Kitchen Aid mixer. Dh took notice of my search attempts. Under the tree Christmas morning I found my very own pasta roller.
I really like it. It’s not hard to use and the pasta is tasty. I think it will get easier with practice and using it every month shouldn’t be much of a challenge at all. This recipe is a modified version of one I found at food.com for a Kitchen Aid pasta attachment.
4 cups flour
2 large eggs
1 T. extra virgin olive oil
1/2 t. salt
1 c. cold water
- Add salt to flour in either a 4-cup measure or a bowl.
- In the bowl of a stand mixer, beat eggs with the whisk attachment.
- Add the oil and mix.
- Add the water and mix until blended.
- Remove the whisk attachment and add the flat paddle.
- Add half of the flour and salt, mix for 20 seconds on 2. Add the rest of the flour and salt and mix an additional 20 seconds on 2.
- Remove the flat paddle and insert the dough hook. Knead for 2-3 minutes on speed 2 until a dough ball forms.
- Remove dough and knead by hand for 2-3 minutes. The dough should be elastic and pliable but firm.
- Return dough to mixer bowl, cover with a damp cloth and refrigerate for at least an hour.
- Remove dough from the refrigerator and let it rest for 15 minutes.
- Roll the dough into a log about 12 inches long.
- Cut the log into 8 slices and cover them with the damp towel.
- Working with one piece at a time, flatten the piece
and roll through the pasta maker at the widest setting (mine is 7).
(I rolled mine too thin the first time so for the last 7 pieces I rolled each piece through the “7” setting 2-3 times.)
- If you want thinner pasta run it through on thinner settings until it reaches the thickness you want.
- Let the sheets dry for ten minutes before rolling them through the cutter attachment. (I skipped this step and had problems with my noodles sticking and breaking.)
- Run the pasta through the cutter attachment and hang to dry. I don’t have a drying rack so I hung it on clean clothes hangers overnight.
You can cook the pasta after letting it dry ten minutes, but I let mine dry overnight.
Cook in boiling, salted water 4-5 minutes.
This recipe made enough for dinner tonight plus enough for another dinner in the future. I’m storing the extra noodles in a large zipper bag.
Now, I’m going to go write to my grandmothers.