Fresh pasta is a special treat in our house. It's possible to make by hand but, with a heavy duty mixer, it's so much easier and quicker to make. I add this to chicken soup, or serve with grated Parmesan, or with some spicy marinara sauce.
Ingredients
1 cup all-purpose flour
1 egg (soak in warm water for 15 minutes to warm)
1 tsp olive oil or neutral oil
1 tbsp warm water
water
salt
pasta roller
Instructions
Read Susie's Tips and Tricks below
1. In a heavy duty mixer, place flour, egg and oil. Using the dough hook, turn on to "Stir" and blend together. Slowly the mass will pull together; add a small portion of water and let it create a ball. Now turn the mixer to setting no. 2 and let knead. Test and see if the dough sticks to your hand. If it clings let the machine work a bit more.
2. Place the dough in a plastic bag or wrap in plastic wrap. Set in refrigerator for 15 to 20 minutes. You want the gluten to relax in the dough after being kneaded. Cut a small portion of 2 to 3 oz (place reserve back in the fridge) and, using a pasta roller, begin passing through on the widest setting (mine is no. 1). Then tri-fold up and turn into the machine on the side edge five times.
If your dough has a net-like texture; put through the pasta roller a few extra times. Once the dough is soft and pliable, you are ready to make it thinner. Now adjust the roller to the next thinnest setting (no 2.) and so forth. You want a pasta that is thin (about the thickness of a dime). On my pasta roller it is no. 6.
3. If the pasta sheet is particularly long, cut it in half so it is easier to work with. Then roll through the fettucine setting, or alternatively, you could use a knife and cut pasta accordingly.
You may place on a clean towel, dividing all the pasta evenly over the back of a chair or use a pasta tree. Let set/dry for 10 minutes or so, then place in a moderately boiling salted wide-mouthed pot of water. I have a back up kettle ready with hot water, as you likely will need to add to the pot as you continue rolling and cooking the pasta. Don't forget to add more salt.
4. Fresh pasta cooks fairly quickly; depending on the thickness it will be cooked in 4 to 5 minutes, possibly less. Test a few pieces to confirm it is to your liking. Once it's done, drain and set in a bowl, then toss with a tiny bit of olive oil so that it won't clump together.
Susie's Tips and Tricks
This makes approximately 7 oz of pasta. It can easily be doubled or tripled. Be sure to spoon your flour in the measuring cup for best ratio of flour:egg:water.
Make sure your eggs are warm; it helps them incorporate easily.
You could make this pasta by hand, rather than using a mixer. That said, it takes a fair amount of muscle and time. You also can roll thinly (not as thinly as a machine, LOL!) with a rolling pin. If it really fights you, place in the fridge for 10 minutes, then try again. Roll from the middle outward.
Adding a smidge of oil is similar to the fat in the yolk; it gives it some elasticity and makes it easier to roll. You may omit if desired.
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