Since we kicked off the week with a pasta dish, I'm continuing with the whole pasta theme this week since I hosted a pasta making class not too long ago. For this class, we focused on fresh pasta made without a pasta machine. Now you have no excuse to not attempt making your own Homemade Pasta. With only 3 ingredients, this pasta dough is easy to make and comes together by hand or by food processor... and you can even get creative with the various shapes you can form your pasta into...
We had a great time making pasta in the kitchen and we all left with a carb overload lol. Everyone had a lot of dough to work with so there were many variations of pasta shapes made among the class of 10 students I had in the kitchen. The key to making pasta is rolling it out as thin as possible. If the pasta is too thick, it comes out gummy and more like a dumpling than a true pasta.
This recipe doesn't call for the traditional semolina flour but instead, it uses a lot of egg yolks which adds to the silky texture, a manageable dough to work with and a rich golden hue. Be patient with the dough and do your best to get it as thin as possible... the reward is definitely a delicious one and worth it!
Homemade Pasta
recipe from Chris Kimball
2 large eggs plus 6 large yolks
2 tablespoons olive oil
In the bowl of a food processor, add the above ingredients. Cover and mix for about 30-45 seconds until the dough comes together. It should feel a bit tacky and but not sticky. If it doesn't come together well, add 1 teaspoon of water until the dough comes together.
Transfer the dough onto a dry work surface with no flour. Knead by hand for 1-2 minutes or until it becomes smooth. Place dough into a quart sized storage bag, push out any excess air and seal. Leave the dough at room temperature for 3-4 hours. The longer you leave it out to rest, the easier it is to roll.
Just as you are about to roll out your dough, prepare a large pot of water to cook the pasta.
Take your well rested dough out of the storage bag. Divide your dough into six equal pieces and place 5 pieces of dough back into the storage bag.
On a dry, flat work surface with very little flour, press out the piece of dough with your fingers into a 3 inch square. Use a rolling pin to roll the square into a 6 inch square. The goal is to roll out the dough as thin as possible that it becomes translucent. Repeat rolling out the dough to get as close as a 12 inch by 6 inch rectangle. Every now and then as you roll it out, lift the dough off the surface to ensure that it doesn't stick to the counter top. If the dough sticks or begins to wrinkle as you roll it out, lightly dust both sides of the thin dough with flour. Continue to do this with the remaining pieces of dough.
Allow the pasta sheet to rest for 10-15 minutes before cutting into the following types of pasta. This will help the dough cook evenly and allow the pasta to dry out just enough for a good texture when cooked. Repeat process with remaining pieces of pasta dough.
Linguine - loosely fold the pasta sheet in 3 inch intervals to form a flat roll. Using a chef's knife, cut the pasta against the fold into ribbons about 1/8" wide. Carefully unfurl the pasta and set aside.
Fettuccini - loosely fold the pasta sheet in 3 inch intervals to form a flat roll. Using a chef's knife, cut the pasta against the fold into ribbons about 1/4" wide. Carefully unfurl the pasta and set aside.
Tagliatelle - loosely fold the pasta sheet in 3 inch intervals to form a flat roll. Using a chef's knife, cut the pasta against the fold into ribbons about 1/4 - 3/8" wide. Carefully unfurl the pasta and set aside.
Orecchiette - roll out a piece of dough into a rope about 1/2" thick. Cut the rope into 1/2 pieces. Shape each piece by pressing the dough across the work surface just enough to form a shallow concave disk or use your fingers to form a shallow concave disk. Transfer the orecchiette as you shape them onto a large plate that's lightly floured. Avoid letting the pieces of pasta touch each other or they may stick, Dry the pasta slightly before cooking.
Farfalle - cut each pasta sheet in half lengthwise. Then cut every 2 inches across the width of each strip to form rectangles of pasta about 2" long x 1" wide. Pinch the center of each rectangle to form a bow. Place farfalle aside on a single layer to dry for 10 minutes before cooking.
Once you have your pasta cut into your preferred size/shapes, cook pasta in boiling water until cooked through - between 3-5 minutes.
*If you don't plan on cooking the pasta after shaping, lay your pasta on a baking sheet and freeze it until firm. Transfer frozen pasta to a freezer storage bag and freeze for up to 2 weeks.
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