Thursday, October 20, 2011

I will never buy packet pasta again

The real, rich, soft, lightness of home made pasta cannot be compared to the dried factory product.  I can hardly believe the two share a name.  Even the supposed 'fresh' pasta product from the refrigerated section in the supermarket is real pastas uglier second cousin.
The fifties have got a lot to answer for when it decided that convenience was the way to go and proceeded to pre-make and package as many foods as possible.
My first batch of pasta probably took maybe an hour tops to make.  And the recipe I used gave enough for 3-4 good servings. I used a smaller recipe to start incase I made a big mess and wasted the ingredients.
Most recipes used lots o eggs, including one using seven eggs by my beloved Jamie.  I found one from online blog smitten kitchen, which I then halved. It uses just two and a cup and half or so of flour. I used high grade from the super market.  Plus I used my food processor.

Fresh Pasta from Smitten Kitchen and adapted from Gourmet Magazine
3 cups all-purpose flour
4 large eggs
1 teaspoon salt
4 tablespoons water 
To make pasta dough in a food processor: 
Blend flour, eggs, salt, and water in processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered with an inverted bowl, 1 hour to let the gluten relax and make rolling easier.


Also being the first time I had used my food processor to make dough.  The result was fast easy and fabulous.  After letting the dough sit for an hour I divided it into 3 and started using my new fav piece of equipment, my pasta machine, rolling the dough through each of the nine settings.  The key through out the whole process to keep everything well dusted with flour.  I then dried mine over night on clothes hangers.    
I ate with the following sauce.

Zucchini and prosciutto sauce (it has meat I know but it was an end of the fridge thing...)
Chop up roughly some prosciutto, or bacon or parma ham.
Fry in a saucepan with some onion
Add some halved cherry tomatoes and a knob of butter
Grate two zucchini and toss in the pan
Stir around a bit and glug in some olive oil.
Toss through somr of you fresh pasta which has been cooked in boiling water for a couple of minutes

Delicious  : )

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