O.M.G. What a great pasta!
Tonight was a double-treat. Victor decided to cook and he decided to make a slightly different pasta than he usually makes. Years ago he bought me a pasta roller for my birthday or Christmas, and I’ve never used it. It wasn’t out of the box 20 minutes when he made some pasta – and he’s been making it ever since.
And trust me, I’m not arguing. His pasta is fan-freakin-tastic every time. I see no reason to try my hand at it when his is just so perfect. He makes it. I eat it.
Works for me.
This particular pasta is a bit more versatile than some – it could be rolled thick or thin and used as a fettuccine as we had tonight, or as a rolled dumpling for Chicken and Dumplings. His original fear was that it might be too eggy or like a typical egg noodle. It wasn’t and isn’t. I’m sure I’ll be able to convince him to make it, again!
Fresh Egg Pasta
- 3 cups all-purpose flour
- 4 large eggs
- 1 tsp olive oil
- ½ tsp salt
Spoon 2 3/4 cups of the flour into the work bowl of a food processor fitted with the metal blade. Beat the eggs, olive oil and salt together in a small bowl until blended. With the motor running, pour the egg mixture into the processor. Process until it forms a rough and slightly sticky dough. If the mixture is too dry, drizzle in a very small amount of warm water and continue processing. Scrape the dough out of the work bowl onto a lightly floured counter.
Knead the dough with the heels of your hands until it is smooth, silky and elastic – 5 to 10 minutes of constant kneading.
Flour the work surface and your hands lightly any time the dough begins to stick while you’re kneading.
Roll the dough into a smooth ball and place in a small bowl. Cover and let the dough rest at least an hour before rolling and shaping.
The sauce was from the hoard in the freezer that he doctored up a bit.
My stomach is smiling!