Monday, May 11, 2009
For my next attempt, I dared to make pasta. The upside to this is that it is homemade and delicious. But the down side out-weighed the upside. I don't have a pasta machine of any kind and had to roll the dough by hand using a rolling pin. Major chore! It was literally a workout. My arms still feel sore from excessive rolling. I literally had sweat falling down my forehead and neck. Trying to get the thickness of the pasta just right. I kept thinking...is this thick enough? And when will I be done because I had some writing to do.
Once I got all the rolling and cutting done, I hung the pasta to dry on the back of two dining chairs overnight, so that way all I had to do was cook it the next day. I had to cook them a little longer than usual because I had made them a little too thick. Note to self: roll dough thinner.
I had gotten the original recipe many years ago. I don't remember who gave it to me or where I had gotten it. It was a recipe for regular white pasta. I modified it a bit to make into a wheat pasta. It was a good experience, but I think I'll stick to the "ready made" version until I get my own little pasta maker.
I served this with some Sun-Dried Tomato Pesto that I had bought from Domenico's Artisanal Foods at Gigi's Farmer's Market the other day. They were the ones that I had mentioned a few weeks ago, who were featured in Bon Appetit Magazine. It was so good! I mixed it with some pan-fried shrimp, liberally seasoned with salt and pepper. Topped it with some shredded Manchego Cheese.
1 c All Purpose Flour
1 c Wheat Flour
3 eggs (beaten)
1 tsp Salt
1 Tbsp olive oil
By food processor: combine all ingredients until it forms a dough.
By hand: Combine the flours and salt. Place on flat surface and create a little well in between. Kind of like a volcano. Place eggs and oil in the well and mix well until a dough forms.
Knead the dough into a ball then wrap in some plastic wrap and refrigerate for 30 min.
Roll out the dough into the desired thickness using a rolling pin. Cut into strips or make into ravioli.
Hang the pasta to dry at least 15 min.
Homemade pasta generally will cook in half the time as store bought.