I am officially back in the kitchen! The conference I have been working on finally came together and went off without a hitch! It feels like for the last two months I have just been counting down to Saturday – and then it came…and went.
One of the fun presents I got this year for my b-day was a pasta maker from TB’s parents! I was so excited. With little to no space in the world’s smallest kitchen I have put off getting one for a long time. But this year when asked what I would like for my birthday I finally said, a pasta maker – we will just have to find space for it! For the last two weeks it has been sitting in its box on the kitchen table taunting me. I knew exactly what I wanted to make as soon as I unwrapped the present.
This pasta maker is the cadillac version in my opinion. The Marcato Multipast makes 7 different pastas, including stuffed tortellini! I have made pasta by hand a few times. I haven’t found that I have been able to roll it out as thin as I want to. Using a pasta maker makes such a difference. The end result, soft, silky rolled out noodles – loved it! A big thank you to P&M!
With the fettuccine I made, we made cashew chicken pasta, one of our favourites. Stay tuned for that recipe!
1 cup AP flour
1 egg, whisked
1/4 tsp salt
2 tbsp water
1 tsp extra virgin olive oil
- In a bowl combine flour and salt.
- Make a well.
- In a smaller bowl, whisk egg, add oil.
- Add egg mixture to flour well, slowly combine eggs into flour.
- Knead the dough with your hands until it is completely homogenous and consistent.
- If the mixture is too dry, add some water, if it is too soft, add some flour. A good mixture will should never stick to your fingers.
- Remove the mixture from the bowl and place onto a light floured surface. Kneed for 3-5 minutes.
- Follow steps to roll out pasta that are specific to your machine. Those for mine follow:
> Set the machine regulator to position 1, pulling it outwards and turning it so that the two smooth rollers are completely open (approx 3 mm)
>Pass a piece of the mixture through the machine turning the handle. Repeat this operation 5-6 times, folding the dough over and adding some flour to the middle if necessary.
>When the dough has taken a regular shape, pass it through the rollers once only with the regulators set on number 2 through to 7.
>With a knife cut the dough crossways in pieces approximately 25 cm long.
>Transfer the dough to the cutting rollers, turn it slowly and pass the dough through.
- Place the pasta on a towel or a rack to dry for at least an hour.
- Pasta can keep for 1-2 weeks if kept in a cool, dry place.
- Bring a pan of salted water to a boil.
- Add pasta, remember fresh pasta cooks in just a few minutes (2-5 minutes depending on the thickness)
- Stir gently and then drain the pasta once it has finished cooking.