On cold winter nights a home cooked meal is perfect for warming the soul. Nothing nourishes quite as well as fresh homemade pasta.
A few years ago we spend a weekend with my in-laws learning how to make homemade ravioli from scratch including the ping (ravioli filling). There is something to be said about recipes handed down from generation to generation. We feel like we are tapping into our roots when we recreate these recipes and we completely enjoy the act of cooking as a family (even if Tim is doing most of the work while I photoshoot the crap out of the process).
Besides, who doesn’t love pasta? I know I do and well before I married in to an Italian family. I am a CARB QUEEN for life! If you are a lover of pasta, the pasta machine is a must-have for your kitchen. We were gifted the My Perfect Kitchen pasta machine at our wedding.
Most people are intimidated by the task of making homemade pasta from scratch. Truly it is one of the simplest things you can do to take your pasta game to the next level. We also used farm fresh eggs from our chickens to elevate our dish that much more.
All purpose flour, enough to equal about 3x the volume of the eggs
½ teaspoon olive oil
Instructions using pasta machine:
Start by breaking the eggs into a measuring cup and noting the volume and measure out 3x as much flour. Build a mound with the flour. Then make a well with steep sides in the middle of the mound. Pour eggs, salt and oil into the well.
With a fork slowly begin to add flour into the egg mixture, working flour from inside the well to the outer wall.
When the mixture becomes dough, use your hand to roll it into a ball. Cover it with plastic and set aside to rest for about 30mins.
Divide the dough into 4 sections. Flatten one section in your hands and lightly flour both sides. Also dust the disk of your machine, the roller, and your hands with additional flour. Flour your cutting board or baking sheet to place your finished pasta down.
Start at the setting with the widest distance between the rollers and pass a lightly floured slice of dough through 3 or 4 times until smooth. It helps to fold your sheet by 1/2 each pass. Next pass the sheet through each of the next settings on the pasta machine one time, working to the thinnest setting until your sheet has reached its desired thickness.
Use you cutting attachment to achieve your desired pasta. Spaghetti, fettuccine, whatever your pasta loving heart desires! Now, you can either cook your pasta right away (4 minutes in boiling water) or dry it for later. I say,”Mangiare!”