Fresh Pasta

Making fresh Pasta does not have to be something you ‘plan on doing one of these days’. Make today that day, trust me, it’s not as daunting as it sounds. Just tap into your inner nonna and play some of your favorite Frank Sinatra tunes and you’re set. 


This is by far the shortest recipe that has made me afraid. Only 3 basic ingredients, really quite difficult to screw up. Seriously after all was said and done, I think it was the simplest thing I have ever made. Wish I knew this before I stocked up on dried pasta *insert italian woman crying*….. it’s a horrible thing really. 
I look forward to pushing the pasta boundaries and adding some flavor to the next batches. Rosemary…. Garlic…. Basil…. Nutmeg…. Oh Pasta how I love you so, however I know the feeling isn’t mutual. 

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INGREDIENTS
10oz Flour
3 Eggs | Large
Water

METHOD
Start your Stand Mixer, fitted with the dough hook, and add in the Flour. Let it mix for a few moments on it own. 
Then add in the Eggs, one by one, letting each each fully mix in before the next. 
Lastly, add Water, 1 tsp at a time until your mixture forms a ball. 

On a lightly floured surface, knead the dough until smooth to the touch, about 1 to 2 minutes
Wrap in clear wrap and set sit for 15 minutes or up to 2 hours.

Once your ready to make your Pasta, knead for a bit to get smooth and not sticky to the touch, adding flour if you need. 
Next part the dough into 4 sections. Working with smaller amounts is much easier {I learnt the hard way – with lots of tears and stuck together flattened dough – boo}
Put through your Pasta roller at the largest number twice, then going through each of the numbers once until the Pasta is as thin/thick as you like.{The trick I learnt was to make sure the dough was floured as much as it needs, the dough should never be sticky to touch}.

COOKING
If you plan on eating your Pasta right away, then just bring a big pot of salted water to a boil and cook until el dente.
If you want to store it, then hang your pasta to try. I hung mine on clothing hangers, because that’s how I roll. Always fashionable. Depending on how thick your pasta is, it can take anywhere from a few hours to a few days. You know when its completely dry if it’s fragile and brittle to the touch. Can be stored for up to 2 months in a air tight container. Then again I have my doubts it will take you that long to consume. 


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