Tuesday, January 4, 2011

Healthy Pasta

I have been jonesing to make my own pasta ever since I can remember.  My memory has been pretty spacey since the start of winter break and the narcotics that I've been taking for my wisdom teeth extraction, so pretty much I've wanted to make pasta since Sunday.  I had everything all planned out.  I had come up with a satisfactory recipe that was a blend of recipes that I found online.  I had decided that I was going to roll out the pasta myself and cut it into linguine strips.  Then I realized that I was one egg short and that I don't have a decent surface to actually roll out the pasta on since my table is essentially an Ikea failure that is missing the parts to keep the legs stable.  Since I had failed to take attendance of all of the ingredients before I started, I found it imperative to make pasta asap so I didn't have to waste my precious flour.  Luckily my future in-laws have every kitchen gadget ever, and were gracious enough to let me borrow their Kitchen Aid pasta attachment, which was ridiculously fun to use.  Thankfully Alex "forgot" to bring the leftovers to school today (he rarely eats leftovers), so I added some extra tomato sauce to the leftovers and used them as a meat sauce.  Num. Rating 7/10.


Pasta recipe
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour (or just regular whole wheat)
  • 1/4 tsp sea salt
  • 3 eggs at room temperature
  • 1 tbsp cold water
Combine the dry ingredients and then mix in the eggs and water, use the paddle attachment if using a stand mixer.
Knead for about ten minutes by hand, or switch out the paddle attachment for the dough hook and mix until a dough ball has formed at the end of the hook.
From here feed the pasta dough into a pasta attachment or roll out thin and flat and slice into desired thickness.
To cook pasta fresh place in boiling water and cook 3-5 minutes, depending on thickness.
To store fresh pasta lay the pasta flat and dry for an hour, and then store in an airtight baggy in the fridge.  Use within 5 days.
To dry pasta lay the pasta flat and dry. Store in an airtight container. Use within one month.


For the sauce I used my leftovers from the sloppy joes that I made yesterday combined with the tomato sauce that I had left over from making them.

1 comment:

HollyL said...

I am going to try this! I've never made homemade pasta before... Thanks for sharing!