I have been shopping around for a new pasta recipe. The one I have been using is fine, but it’s always good to try new things. Like firing guns underwater and painting porcupines funny colors.
Two and one half cups flour, two large North East Austin eggs, one half cup water and a pinch of salt. I mixed for six to eight minutes in a standing mixer. The dough ball gets wrapped in plastic and rests for an hour (it was tired from all the mixing). I used Kitchenaid attachments to roll it out and cut into ribbons. It only takes two or three minutes to cook. The lovely and talented Carla brought over some of her Pecan Pesto for the sauce.
Must. Get. That. Pasta. Attachment.
One of these days…
Nothing quite like freshly made pasta… I like to the simple ratio of 100g flour to 1 egg. To make it a bit more yellow I’ll often replace the 1 egg with 2 yolks. I also add a pinch of salt as freshly made pasta doesn’t cook for long enough to take up much salt from the salted water it’s cooked in.
For flour, I like to use a good strong type 00 flour, or bread flour. If I wand a more decadent pasta I’ll do a 50/50 mix of spelt flour and semolina flour. This ends up a lot softer due to less gluten.
To show off I’ll extract the chlorophyl out of some spinach and parsley and use that to colour the pasta, or some squid ink.
Can also just use finely chopped parsley and knead it in, or if you’re making ravioli place some whole herb leaves between two sheets of pasta and roll them together a few times….
Start talking about bread or pasta and I’ll happily rant away for hours 🙂