Homemade Pasta – A Basic one

A simple basic homemade pasta – pair with some fresh vegetables and a good wine – dinner will be sorted. That being said, gluten free homemade pasta recipe is coming soon at blog.

Sometimes I wonder how different is our every week. Tensions and stresses of one week disappear in a few weeks, and a new headache appears. Isn’t?

I have decided to focus on my Harvard courses and take two summer courses. After that I will be applying for the matriculated program so for next few months I will busy taking course, applying, writing essays blah blah! When I started this course, I thought of just getting a certificate from Harvard in a year or so. After I started doing the course, I started falling for this and now I am thinking of getting another masters from Harvard. Well, we will see how it goes.

You know, life is so an interesting journey. During my 10th exam, I thought – “this is it, I am done.” After that 12th came, then undergrad university exams and after that graduate exams happened. Every time, after I finished a degree, I thought I am done for my life. But after working few years in a professional environment, now I am thinking of getting this degree on Digital Media Design. However, it will be challenging to pursue this full-time but I would definitely enjoy exams, projects, quizzes and class lectures.

Many say, you need to finish your studies within certain years. Chuck that, I don’t believe that.

12 years back in 2003, I wanted to be a Computer Engineer. In 2010, 6 years back I wanted to be a software engineer and now I want to focus on media design most specifically UX (user experience) jobs. Our goals, dreams, priorities change. Many wondered why am I not doing food blogging/photography as full time?

For a couple of reasons
1. It’s extremely competitive.
2. It’s quite challenging to earn a decent salary through food photography.
3. It’s a hobby, so if It turned out a profession it will loose it’s charm like any other profession.

it’s better to balance between right and left brain. It’s important to have a creative outlet but it’s hard to make that creative outlet a job. Many of you do it but it’s hard.

Speaking of overcoming challenges, I always got lured by Pasta making pictures. They are just so daunting and tempting. So over a weekend, we decided to get our hands eggy with Pasta. First attempt turned out so good, I did not get a chance to take pictures – we had to make second batch the very next day for me to photograph.

This is a basic homemade pasta recipe, but I am planning to work on some gluten free pasta recipes. So stay tuned, in coming summer I will post a light gluten free pasta recipe at blog. Now before I jump into the recipes – let me explain a bit about the pasta making process.
You need a device to roll and cut the pasta.
1. I have used kitchen aid stand mixer (no this is not a sponsored post) and Kitchen aid Pasta Attachments. If you already have a stand mixer, pasta attachments come at $150. With a BB&B coupon you can get at $120.
2. you can get a hand pasta rolling machine which I have seen pictures.
3. You can roll the dough very thin by hand, then you can use a knife to cut it thin.

If your family loves pasta, I would say to invest on a good pasta machine. Otherwise, for occasional pasta makers I am going to include a few links: {Note: I have not tried any of them, so I can’t vouch for them}
1. Cook’s Illustrated
2. Pioneer woman

You don’t have to be a daunting chef or food blogger to try this recipe; making pasta at home is much simpler and less costly.

Recipe for Homemade Pasta

Serves 4

The recipe is originally from The Kitchn.

Fresh pasta is already flavorful, so I have not used any sauce to cook this. I got some mushroom and tossed with garlic, salt, black pepper and parmigiano reggiano cheese. You can  use any summer vegetables or any vegetables you like, but keep it simple.

Machines Used:

1. Kitchenaid Pasta Machine
2. Kitchenaid Food Processor
3. Scale

Ingredients for Pasta: 

Must:
2 1/2 cups flour
1/2 teaspoon salt
3 large eggs

Optional:

1 tablespoon olive oil

1 packet mushrooms (200 grams) mushroom

3 garlic cloves, minced

salt and black pepper to taste

generous amount of parmigiano reggiano cheese grated.

1 teaspoon fresh herbs like thyme, rosemary, parsley.

Steps: 

1. In a bowl combine 2 cups flour and salt. Make a well in the middle of flour and crack the eggs into this well. With a egg whisk mix it gently. Keep mixing until you think you can use your hands to start forming the dough.
2. Keep working on the dough and continue kneading until it forms a smooth ball.

{When I will know my pasta dough is ready?  Kitchn said “Slice into the dough with a paring knife; if you see lots of air bubbles, keep kneading.” and this exactly what I did.

{Can I use my stand mixer? Of course and that’s what i have used. I combined everything in the stand mixer bowl and kept kneading until it formed a soft smooth ball} 

{How long will it take? It really depends, but not more than 10-12 minutes}

3. Use a clean and dry mixing bowl. Place the dough inside and cover with a cling wrap. Let it sit for at least 30 minutes. More is better.

{Can I refrigerate the pasta dough? Yes at this point you can refrigerate for up to 24 hours}

4. Dust a baking sheet with flour. Divide the pasta dough into 4 equal portions. Use kitchen scale if required. Dust then with flour and let it sit on a baking sheet and cover with a kitchen towel.

5. After this, I have used the pasta maker’s instruction. First I have set the pasta rollers setting to highest thickness and passed 1/4 (1 ball) of the dough at a time. After 2-3 pass, it will be thin. Then make the letter folding. Roll two sides and the top (check the picture)

It should look like this.

After that use any other attachment to get the desired thickness. I like angel hair more so I have used that.

{Check the pictures above}

6. I have cooked the pasta immediately. I brought water to boil and added the pasta and cooked for about 4 to 5 minutes or until al dente.

{Can I store the pasta: I have not done it, but kitchn says “To dry, lay the pasta over a clothes drying rack, coat hangers, or the back of a chair, and let air dry until completely brittle. Store in an airtight container for several weeks. To freeze, either freeze flat in long noodles or in the basket-shape on a baking sheet until completely frozen. Gather into an airtight container and freeze for up to three months. Dried and frozen noodles may need an extra minute or two to cook.”

7. As I have mentioned above, fresh pasta is best with least. So in a non-stick skillet, add olive oil. Add garlic and cook for 2 to 3 minutes, or until it releases it’s aroma. Add mushroom pieces and saute for 5 to  minutes, or until they are soft. Add al dente pasta pieces and toss for 2 to 3 minutes. Add salt, black pepper and stir to mix it well. Take it aside and sprinkle some fresh cheese and/or fresh herbs. Serve warm with wine.

This is NOT a sponsored post.