Fresh pasta

Posted in pasta at 2:56 am by wingerz


A few weeks ago I picked up a pasta roller attachment for my KitchenAid stand mixer. It was a bit pricey, but I’m hoping it’ll pay for itself after a few years. Still have to work a bit to perfect the pasta, but here’s the first recipe I tried. Made a quick tomato sauce with pancetta and mushrooms to go along with it.

Fresh Egg Pasta
from Cook’s Illustrated

2 cups unbleached all-purpose flour (10 ounces)
3 large eggs , beaten

1. Pulse the flour in the workbowl of a food processor fitted with the metal blade to evenly distribute. Add the eggs; process until the dough forms a rough ball, about 30 seconds. (If the dough resembles small pebbles, add water, 1/2 teaspoon at a time; if the dough sticks to the side of the workbowl, add flour, 1 tablespoon at a time, and process until the dough forms a rough ball. See figures 1 through 3 below for tips on judging moisture level in dough.)
2. Turn the dough ball and small bits out onto a dry work surface; knead until the dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.
3. Using a manual pasta machine, roll out the dough (see illustrations 1 – 5 below). Leave the pasta as is for use in filled pastas. Cut the pasta sheets into long strands to make fettuccine (see illustration 6 below).

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