So over the years I’ve been gaining my Italian-by-marriage points with “la Famiglia” – I mastered the Italian Gravy (spaghetti sauce for non-Italians), would put my biscotti up against your Nonna’s, make the traditional Struffoli with all *&^%$# 9 BAJILLION Nonpareils that I’m still clearing up off my floor and so forth. So I’m pretty golden in the family’s eyes. BUT…. I still bought boxed pasta! GASP!!! I know, I know… strike me down with lightning.
I always wanted to make it but it just seemed so hard and complex. I was, well, intimidated. But I had been telling Mr. Fantabulous for years that I should really try to make it from scratch… some day. Well Christmas morning Santa Fantabulous got me this amazing pasta machine, a boat load of attachments to make all types of pasta shapes plus this killer drying rack.
I HIGHLY recommend this pasta machine! Atlas Pasta Machine w/Motor Set
So while my Challah bread was proofing todayI decided to give this a shot. I did some research to find out exactly what went into pasta dough and jumped right in.
- It doesn’t take much to make A LOT of pasta. I mean WAY too much for 2 people to eat in 1 setting! Next time I will definitely cut this recipe in half.
- I cheated and did some of the preliminary work in the stand mixer with a dough hook. This ONLY gets you so far and you HAVE TO KNEAD IT BY HAND!
- I dumped the dough (crumbs more like it) and was pretty worried as I kept doubting that the dough would come together as I kneaded it. It’ll take 5-10 minutes for the dough to come together. It will come together but it does take arm strength and patience!
- It only takes minutes to cook in boiling water.
- You will never EVER buy boxed pasta again after trying homemade fresh pasta!
You NEED this Pasta Drying Rack! It’s the best one I’ve ever used! Seriously, GET THIS! Marcato V242 Atlas Tacapasta Pasta Drying Rack
I highly recommend getting one of these! Whatever you don’t cook, let dry and wrap for your next meal!
We decided on making Fettuccine noodles. These are large size dinner plates and this was piled literally 3″ high and completely full as you can see. Here’s the kicker.. this was only a 1/4 of the pasta that was made out of the recipe below!
Mr. Fantabulous was ecstatic to see this – my infamous Italian Gravy, gourmet meatballs and fresh pasta. There was so much on his plate that even HE could not finish it. He absolutely LOVED this! 🙂 I did as well 🙂
- 2 cups AP flour plus more for dusting
- 3 large eggs
- 2 Tbl Olive Oil
- 3–5 Tbl water
- In stand mixer fitted with a dough hook, add the flour.
- Add the eggs, 1 at a time, and continue to mix.
- Add in 1 Tbl of the olive oil and continue to incorporate all the flour.
- At this point you can add 2-3 Tbl water and mix. Adding 1-2 more Tbl water if necessary. The dough will be stiff and should not be wet/tacky. If it’s that way, add a teensy bit more flour. If it still is crumbly, add a tsp of water at a time.
- Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Yes, BY HAND!
- Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
- Once it’s relaxed, follow the instructions on your pasta maker. That’s the easy and fun part 🙂