Homemade Food To Make At Home – My favorite 4-ingredient homemade pasta recipe is easy to make by hand, in a stand mixer, or in a food processor. Plus tips on how to roll pasta by hand or using a pasta maker.
The inspiration for all of this started on a trip to the Amalfi Coast this spring, where Barclay and I were convinced we needed 100% from-scratch Italian food at home in our tiny kitchen. Mathematics. So Barclay is set to perfect their homemade mozzarella this spring (more on that to come) and I’m ready to dive into the world of homemade pasta, gnocchi and breads of all kinds. I even splurged on new minimalist kitchen appliances while in Europe and brought a traditional pasta maker and wood drying rack to make our pasta dreams come true.
Homemade Food To Make At Home
First of all, making fresh pasta dough is easy. If you have a food processor, the dough can be made in less than 5 minutes. (Or you can make it by hand or in a stand mixer in less than 15 minutes.) The process of rolling the noodles was easier than I expected. , especially once I get used to using my little pasta maker. (I’ve included the instructions below for rolling out the pasta by hand with a stand mixer or rolling pin.) I also experimented with different pasta doughs to see which ones I liked best for different situations. (The short answer is that I mostly like “00” flour, but sometimes mix it with all-purpose flour for soft shapes or dips.) However, for the most part, we enjoy it.
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It’s delicious, fresh, chewy, and has an undeniable bite. And it has taken some of our favorite pasta recipes to a mega level. (This is looking at you, cacio e pepe!)
Also for? One Friday night, we invited a group of girlfriends over to share a bottle of rosé while we made some homemade pasta. You can leave the leftover linguine in the fridge for dinner on a busy night at work. Surprise friends and neighbors with a bowl full of delicious fresh pasta dishes as gifts. To eat “that house” now the fresh pappardelle is freshly cut and dried in our sunny living room window.
I love you all. If you’re still a fan of really good pasta, I think this might be your new favorite dish.
Today on this blog, in continuation of Italian Week, I’m sharing everything I’ve learned so far about art.
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Delicious homemade pasta. I have tried to have many methods and options to work with what you already have in your kitchen. So, shop around, find a method that works for you, and let us know if you try homemade pasta! I would
Well, before we get to the full recipe below, here are a few important notes about the pasta ingredients you’ll need to make 1 ounce of classic homemade egg pasta:
I’ve included recipes for making homemade pasta completely by hand below. Or if you have a food processor (my favorite method) or a stand mixer, they can save you some extra work.
As for actually rolling the pasta, it can be done by hand (with a rolling pin and a knife). Alternatively, you can invest in:
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This is my favorite way to make homemade pasta because it’s the fastest and easiest! Add all four ingredients to the bowl of a food processor (fitted with a standard blade attachment). Pulse for about 10 seconds or until the mixture reaches a frothy consistency (see above). Take the dough and form it into a ball with your hands and place it on a lightly floured cutting board. Knead the dough for 1-2 minutes until smooth and elastic. (If the dough seems dry, add an extra tablespoon or two of water. If the dough seems wet or sticky, just add more flour, but it should be dry enough.) Form the dough into a ball. Wrap your hands in plastic wrap and let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for a day.
Also a very easy method (especially by hand if you want to use the stand mixer roller attachment to roll out the pasta dough). Combine all ingredients in the bowl of a stand mixer. Then, using a dough hook, mix and knead the dough on low speed for 8-10 minutes until smooth and soft. (If the dough seems dry, add an extra tablespoon or two of water. If the dough seems wet or sticky, just add more flour, but it should be dry enough.) Form the dough into a ball. Wrap your hands in plastic wrap and let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for a day.
If you don’t have a food processor or stand mixer, no problem! Place the dough in a heap on a large cutting board. Next, use your fingers or a spoon to make a nice well (like a volcano) in the center of the dough. Add an egg to the center of the well. Sprinkle with salt and drizzle olive oil over the eggs. Use a fork to start whisking the eggs. Then once they are combined, gradually whisk some of the local flour into the egg mixture, adding more until the egg mixture is nice and thick. (Don’t worry if some of the eggs fall out accidentally, use your hands or a bench scraper to scrape them back up.) Then fold in the rest of the dough with your hands until it comes together. Knead the dough for about 10 minutes, or until the dough is smooth and elastic, dusting the cutting board with additional flour if necessary to prevent sticking or if the dough seems wet or sticky. (If the dough seems dry, add an extra tablespoon or two of water, but you want the dough to be dry enough.) room temperature. 30 minutes at room temperature. Use immediately or refrigerate for a day.
Once the dough is ready to rest for 30 minutes, remove it from the plastic wrap and place it back on the cutting board. Use a knife to cut the dough into four equal pieces (as if you were cutting a pie), then set one dough aside.
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Using your hands, roll the dough into a flat, oval-shaped disc. Feed the dough through the pasta maker on the widest setting. (On my pasta maker, this is setting #1.) Once the sheet is out, fold it into two thirds, just like you would fold a piece of paper to fit into an envelope. Feed through the rollers 2 or 3 more times, on a larger setting. Then continue feeding the dough through the rollers as you reduce the settings gradually until the pasta reaches the desired thickness. (I like to put 6 in my pasta maker.) When the dough starts to get a little sticky as it rolls through the rollers, just stop and remember to butter both sides of the dough to flip it back onto the cutting board that has flour. . from the dough. Also, if your dough is too long to handle, cut it in half with a knife.
Once the dough sheet is ready, sprinkle it with flour once more. Then attach the nozzle attachment to the pasta maker (and replace the handle with a cutting nozzle if necessary). Feed the sheet through the attachment to create the desired pasta shape. Then place the cut pasta on a drying rack or roll into small pasta “nests” and place on a floured surface to dry for 30 minutes. Repeat with the remaining pasta dough.
The process for a stand mixer is basically the same as using a traditional pasta maker. (This is easy because you don’t have to use one hand to turn the machine!) Attach the pasta roller nozzle to the stand mixer. Set the adjustment button to the largest setting. Then shape and roll the pasta dough as shown above until it reaches the desired thickness, rolling the pasta gently to prevent sticking.
Once the pasta sheet is ready, sprinkle it with flour once more. Then remove the roller nozzle and attach the desired cutting attachment. Feed the dough through a sieve. Then place the cut pasta
