Awhile back, I was watching television. Barefoot Contessa, in fact. And she was cooking up this lovely summer pasta dish and it sparked a little conversation in my head:
Ooohhh, that looks good.
I will make that.
I will make that now!
No, not now. You just ate.
Okay. Tomorrow. I will make that tomorrow.
And so it went. I would make it tomorrow.
But when tomorrow came, there was a slight problem.
I didn't know I was out of pasta.
So off I went in search of homemade pasta recipes. Seemed easy enough.
And, it is IF you don't make some of the mistakes I did...
1. The recipe I followed called for mixing the pasta dough on a countertop surface without the confining walls of a large bowl. I wish I had looked at other recipes. Because when it called for making a well in the flour, I thought I had it covered. What it didn't say and should have read was: MAKE A DADGUM GOOD WELL. Pretend that thing is a fortress for your beloved eggs. Because if you don't, your eggs will try to escape. And they will manage to do so while your hands are covered in a tacky flour substance and two of your three large dogs will be hovering around your feet certain that at any moment they will reap the rewards of your dastardly initiation into homemade pasta-making.
But, now I know that you can use a large bowl.
Use the large bowl. It will make your life easier.
2. If you don't have a pasta maker like me, roll the dough out as thinly as possible. And then let it air-dry on the counter for a bit - this makes it much, much easier to slice into thinnish strips.
3. Hand-cutting pasta results in two things:
a. UGLY PASTA (hence the name). But, that's okay. You can work with that. Because it still tastes good.
b. Your pasta will be uneven and irregular. But, that's okay too because it really, really plumps up when you cook it. These are hearty noodles. Hearty noodles. Just so you know what you're getting into.
Ugly As Sin Homemade Pasta
1. Pour the flour into a large mixing bowl. Make a deep well in the center.
2. Crack the 6 eggs, one at a time, and place each into the well of the flour.
3. Using your hands, mix the eggs and flour together until combined.
4. Turn the dough onto a floured surface and knead until the dough is smooth and elastic, adding more flour as necessary. (This took about 8 minutes when I did it.)
5. All the dough to rest for a few minutes.
6. Divide the dough in half and roll out one half as thinly as possible. Using a sharp knife or pizza cutter, cut the dough into long, thin strips. The noodles will plump up a whole lot when you cook them, so try to cut them as thinly as possible.
7. Bring a pot of lightly salted water to boil. The noodles cook REALLY, REALLY FAST - place them in the boiling water for only about 2 minutes.
8. Drain and enjoy warm.
*To make the dish in the above picture, wash and dry a pint of heirloom cherry tomatoes. Cut in half and drizzle with olive oil. Add salt and freshly ground pepper to taste. Add in your favorite herbs (I used dried Italian herb mix because that's all I had and fresh basil). Toss everything together and allow the tomatoes to rest at room temperature for 20-30 minutes. Serve with pasta and freshly shredded parmesan.
Happy Monday, my friends! I hope you have an amazing day!
Sites I Dig
The Road is Home
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A Simple Little Journal
What I've Been Reading
The Girls by Emma Cline
A Land More Kind Than Home by Wiley Cash
Dark Places by Gillian Flynn
Never Broken by Jewel
Hold Still by Sally Mann