Fresh & Easy Pasta

Have you ever tried fresh pasta before? It’s amazeballs! The texture and the taste are just so extraordinary that I myself learned to respect a simple pasta dish even more than I did before. Usually if you’re in need of something simple and quick you would just cook up some dried pasta that you bought in the store, heat up your tomato sauce and call it a day. But not with self made pasta you won’t! It’s divine and you really realize how amazing it is with every single bite.

Sadly my very own recipe is not vegan approved.

Time: 10 minutes for dough & 5 minutes to roll a portion

Ingredients for 1 portion:

  • 1 egg
  • 50 gr semolina (eventually a little more)
  • 50 gr all purpose flour (and maybe 10 gr extra for rolling out the pasta)

Utensils:

  • Mixing bowl
  • Pasta maker

ToDo:

Mix all the ingredients in a bowl. And knead until the dough is firm. If it is too wet add more semolina. It shouldn’t stick to your fingers or be crumbly. The dough should be real hard to knead but as we all know, a little workout doesn’t do anyone harm so work those muscles of yours! I usually knead for about 5 minutes until everything is mixed well together and the dough isn’t too sticky anymore. Once you got through your daily workout wrap the dough in saran wrap and put it in the refrigerator overnight or at least 6 hours. Now it’s time to roll that hunk of yum out! I have a classic pasta maker that screams all manual labor as I adore the old fashioned way of cooking. I have a regulator on the side for thickness. It starts at 0 for extra thick pasta and goes up to 10 for real thin pasta. First break of a billiard ball size piece of dough and start with 1 and roll your pasta. After one roll you should fold the dough in half and repeat the last step. Do this about 5 times. After that increase the regulator to 2 and roll your dough again, then increase the regulator to 3 and roll again, you got the drill right? Roll your pasta to your liking. I myself call it quits with 7 but I guess every pasta maker is different. So just try it out yourself. If the dough is too sticky at any step, just rub in some flour on the surface. That should dry the sucker up. Now you’re almost done! All you got till now is a really long lasagna pasta. If it’s too long then just cut it to your liking. Run it through the attachment for your pasta maker once. I have an attachment for normal spaghetti and tagliatelle. If you don’t have such sort attachment, just roll your flattened dough along the long side and use a sharp kitchen knife to cut your pasta.  Remember to always use some flour to make sure your dough does not stick together. Now you’re done. Just boil them up like any other pasta you usually cook. Since it’s fresh pasta it will only take a few minutes to cook. In my experience it will only take about 4 to 5 minutes. Lecker smacker!

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