Monthly Archives: April 2016

The Making of the Pasta Monster

I, Me, and Myself, Stuff I Cook

I have started making my pasta from scratch. Not because I have too much time in my hands but because I have rediscovered how divine it tastes and I really want to justify the fact that I bought another kitchen gadget and I am determined not to have this end up in the bottom drawer labeled “what was I thinking”. It is the very drawer that now houses my corn kerneler, 3D cookie cutters, asparagus peeler, etc.

I bought a pasta maker with motor one rainy afternoon while mindlessly browsing online. I was reminded of the days when I was in Florence and how I never seemed to have a bad meal. Fresh pasta with fresh basil and fresh tomatoes….as good as it gets!

Speaking of fresh, is there anything more refreshing to look at than new gleaming metal?
Speaking of fresh, is there anything more refreshing to look at than new gleaming metal?

For the recipe, I am following Frances Mayes’ Tuscan Sun Cookbook. She wrote “Under the Tuscan Sun” a wonderful book with a movie adaptation, one of my favorites. This book was given to me on my birthday last year by my wonderful co-workers: Elissa, Taylor and Julie.

It calls for 2cups 00 flour,3 eggs and 3 egg yolk,1tsp salt
It calls for 2cups 00 flour,3 eggs and 3 egg yolk,1tsp salt, and 2 tsp olive oil
form flour into a well then put the eggs and the rest into the well
form flour into a well then put the eggs and the rest into the well. Mix well. May add water if it seem very dry.

Knead for about 5 minutes or until you have arms like Madonna…. haha. Seriously, you can use an electric mixer with paddle attachment. You will want a dough that is elastic/won’t break.

From into a ball
Form into a ball then wrap with plastic and allow to rest for 30 minutes.

Now here comes the exciting part. I get to use my new kitchen gadget!!!

Use the widest setting, running the dough at least 3 times
Use the widest setting, running the dough at least 3 times. Progress into the thinner settings, till desired thickness it achieved, I personally prefer the second to the last setting.

The beauty of this pasta maker with motor is that it frees up both hands as opposed to the manual winding one where you can only use one hand to handle the pasta because your other hand is cranking the lever. The 200% mark-up on the price of the one with motor totally justifies the efficiency of gaining  an extra hand. That’s my theory and I will stand by it.

Fettucine
Fettucine!!!
Proof of my success hanging in my pasta drier!
Proof of my success is hanging in my pasta drier! The green one is flavored with pesto, the orange one is flavored with tomato. Allow to dry for about 30 minutes.
Sprinkle with flour and twist into a coil
Sprinkle with flour and twist into a coil. You can store this in a plastic container then refrigerate. It should last about 2-3 days.

I have done a couple of batches already and it gets easier each time. The convenience of using pasta from a box is appealing but the taste cannot compare. There is also something very soothing about kneading and getting all covered in flour that is very zen and soothing.  Maybe it’s just me but I really love creating with my hands. Cooking time with a freshly made pasta is ridiculously short. I would give it 2 to 3 minutes,  tops.

Cookie, our Yorkie loves pasta. He adores the freshly made ones even more. He follows me around when I’m making it as if wanting to be on my good side. I always make sure he gets his share.

image

I will be posting more of my pasta recipes soon!!! Ciao….