Sunday, January 24, 2010

Homemade Pasta

I may have ranted before about my dislike for kitchen appliances that only serve one purpose. Tonight's culinary excursion put this philosophy of mine to the test. This is a simple homemade egg pasta--eggs, flour, and salt being the only ingredients. We don't have a pasta maker, naturally, so this was an experiment in how difficult it truly is to make pasta with nothing but a rolling pin and a knife. And, well, it's fairly challenging.

The dough was so stiff and stretchy that I had to stop rolling and let it rest a few times, to keep it from shrinking back. Once we had the dough rolled out as thin as we could manage, we rolled it into a tight log and cut thin slices. Then the slice is unrolled, yielding a long piece of pasta.

3 1/3 c. of flour and 5 eggs (more than the recipe called for) yielded a substantial amount of dough. We ate about a quarter of it with mushrooms and scallops in wine sauce this evening, and we rolled out another quarter of the dough for drying. The remaining half of the dough is in the fridge. It was just so tiring that we couldn't process it all at once. Even a steady stream of accordion music wasn't enough to keep us going.

So, am I abandoning store-bought pasta for homemade? Probably not entirely. I love the simplicity of the ingredients and while I enjoy making pasta the old fashioned way, it's a lot of work (at least for the unpracticed). Anyone have an Italian grandmother who needs an apprentice?

1 comment:

Gin said...

The easiest way I've found to roll/cut the pasta is to roll the "dough" out thick and cut into strips with a pizza cutter. Then you can take each strip and roll it thinner. Since there's less dough to deal with in each strip, it's far easier to roll them thin.