Homemade Pasta Boot Camp

Last week I had the most fabulous day learning how to make fresh pasta with my cousin Catherine and her sweet baby, Ruby. Now to be honest, I was a little nervous about  making my own pasta ever since the Great Gnocchi Debacle of 2002. Without getting into the gory details, it was an ignominious failure. And although ten years have passed, the memory is still strong ((silent shudder)). However, I had great faith in the culinary abilities of my cousin and therefore was eager to learn and VERY eager to test out the Kitchenaid pasta attachment!

And it ended up being a great experience!

The day started out with a kind stranger paying for our Tim Horton’s order, followed by a surprise visit from cousin Briley, her son Evan and my grandma Noonie and ended with a delicious plate of fresh homemade pasta. I now have renewed confidence in my own ability to make fresh pasta and am jonesing to own the Kitchenaid pasta attachments for myself (I don’t think I can wait for my birthday in July and will have to dip into my shoe fund…)

We made three different kinds and each was a variation of a basic egg noodle recipe:

  1. Basil and cracked pepper linguine
  2. Red Chili Pepper Rigatoni
  3. Plain bucatini

Basic Egg Noodle Recipe from the Kitchenaid Pasta Attachment manual

  • 4 large eggs
  • 3 1/2 cups of sifted flour (which we didn’t sift)
  • 1/4 cup water

Place eggs, water and flour in mixer bowl. Attach flat beater to mixer. Turn to speed 2 and mix for 30 seconds. Remove flat beater and attach dough hook. Turn to speed 2 and knead 2 minutes. Hand knead dough for 30 seconds to 1 minute. Cover with dry towel and let rest for 15 minutes before extruding through pasta maker.

Variations:

Basil and Cracked Pepper: Crush peppercorns in mortar and pestle and to basic egg dough with 2 tbsp of basil paste

Red Chili: 2 tbsp of red chili pepper paste and 1 tsp of chili powder added to basic egg dough

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2 Comments on “Homemade Pasta Boot Camp”

  1. Tami Scott Gartner says:

    I wished I would have been able to taste some of those glorious looking pastas. I absolutely love the pictures of the whole process. The only noodles I make are the old, tried and true recipe that Noonie and Papa make to this day. Three eggs beaten with enough flour added to make a still dough. Cut dough in half. Roll out thinly, roll up and slice into thin noodles. Boil for a few minutes. Add to soup or whatever you are making. No skill required. Yours looked devine! I hope we can make some one day soon.

  2. Rosemarie Storm says:

    When is the pasta feast? So looking forward to tasting the fruits (noodles) of your labour.


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