I've always wanted to make homemade pasta. Let me rephrase that: I've always wanted to make homemade everything. However, I always thought you had to have a fancy KitchenAid attachment to make pasta. I have no idea why I thought this, since people have been making pasta since, oh I don't know, like forever, and KitchenAid's have only been around since the 1930's. So, recently, I decided to give it a try. Sans KitchenAid pasta attachment. Now, I'll be honest, I can be pretty crafty in the kitchen (wow, I'm so modest). But I am a complete disaster with a rolling pin. We just don't get along. So, I'm not sure what I was thinking when I thought it would be a good idea to make homemade fettucini, but I went full steam ahead anyway.
What I'm showing you here is my third pasta attempt. On my first attempt, what was supposed to be a serving for four turned out to be a serving for one. My pasta was way too thick, both in the rolling aspect and in the slicing. Did that stop me from eating every single noodle? Of course not, don't be ridiculous. They were more like dumplings than noodles and they were awesome. My second attempt was amazing. The dough was super thin, I did a great job slicing, and they just looked great. And tasted great, which is much more important in my opinion. On my third attempt I think I got a little cocky and my noodles were a bit thick. So slice your noodles thinner than I sliced mine here. Or don't. It's just food. They still tasted awesome.
Here's what I've learned about making homemade pasta. One: it's actually pretty simple and straightforward. Two: It's best with barely any sauce. Just go with something simple like some roasted vegetables, a little olive oil, and a bit of parmesan cheese. Three: it may not be worth the effort. I know that doesn't really sound like me, but when my noodles are cut correctly, I can't really tell much difference between homemade pasta and store-bought pasta. I think this is a method best left for things like making your own ravioli. Or somehow flavoring the pasta (Plenty has a saffron pasta I've been wanting to try). But other than that? I just cant decide. Homemade tortillas? Worth the effort, no question. Homemade pasta.........I just don't know.
But I keep making it, so I guess on some level I think it must be worth my time. And sometimes there isn't any pasta in the pantry and you just need some pasta.
So here is how you do it.
Plop a cup of flour onto your workspace. Create a little crater in it, sprinkle with a little salt and crack two eggs into the hole, like so:
Drain pasta immediately. Toss with a little olive oil. Add sauce/topping. That's it.
Who knew you could make homemade pasta so easily? And without the KitchenAid pasta attachment!? You rock. Now go brag to your friends about how cool you are.