This is guest blog by my husband. Dan worked for several years in the kitchen at the Franklin Plaza Ballroom and attended culinary school at Schenectady County Community College. He has a ton of kitchen knowledge and I’m constantly consulting him. He is my sounding board for so many ideas and he helps me out when I’m completely out in left field. Monday was his birthday and lucky me, he loves to cook and wanted to make his own birthday dinner. He decided on lasagna but insisted that he would also make fresh pasta for the noodles. On to his post……………
- 4 eggs
- 3 1/2 cups flour
- 1 Tbsp salt
- 1 tsp-ish water
Making pasta is very simple, the main thing you need is a pasta roller. You start by mounding the flour into a pile. Then create a hole in center. You add the additional ingredients; eggs, salt and water, into the newly created hole. Begin folding ingredients together. I do this all right on the counter and with my bare hands. No need for mixers here. It will look like nothing much for a little bit. Keep working it back and forth and it will begin to look like pasta.
Once it begins to look like pasta you can use a rolling pin to start to flatten it out and get it thin. Then you need to start using your pasta roller. We have one that attaches to our kitchen aid. The key here is to start rolling it into sheets. Once you finish the sheet, fold it in half and put it back through the roller for another go. Continue doing this for 3 to 5 times and then tighten the rollers. Repeat this process, tightening the rollers each time until the desired thickness is reached. You’ve rolled your first pasta. *My biggest tip is to keep flour and water near by so you can fiddle with your pasta as necessary.
Please keep in mind that fresh pasta cooks much faster than dried pasta. It typically takes about 3-5 minutes in salted water.