Homemade Pasta

Want to make homemade pasta? Try this recipe and tell me whether or not you think it’s worth the trouble.

Ingredients:
2 1/2 cups AP flour
4 eggs
2 tablespoons olive oil
Pinch of salt
1 clove of garlic, diced
3 tablespoons of roasted red peppers, diced (from a jar)
1/3 cup chopped Thai basil
1-2 tablespoons red curry paste
2 tablespoons unsalted butter
1 teaspoon cumin
1 teaspoon freshly ground red pepper flakes
1 teaspoon freshly ground allspice

This youtube video actually does all the heavy lifting for me:

[youtube http://www.youtube.com/watch?v=zFQG0pIE2yk&w=420&h=315]

Personally, I like making the dough in a food processor a hell of a lot more than on the table. In goes the eggs, flour, salt and oil. A few pulses later and your dough is ready to be kneaded with another tablespoon of floor or two. In about five minutes total you’re left with this:

Put it under a bowl or a dry dish towel and let it rest for at least twenty minutes.

The above recipe will give you enough pasta for four people. I didn’t need that much so I used about a 4th of the dough and froze the rest.

The real bitch comes next, depending on the equipment you’re rolling with. You can either roll your pasta out, cut it into sheets and again into noodles, or you can invest in a pasta machine. You can get one for under $20. I’d recommend this route.

After rolling out the sheets I cut them into thirds and sent them back through the fettuccine roller.

I hung them out to dry while I got the rest of my ingredients ready. Here they are:

By the time you’re done dicing the red pepper and garlic, chopping the Thai basil and grinding your spices your pasta should be ready to roll:

Get your favorite sauté pan going over medium heat and bring a separate pot of water to boil with at least three tablespoons of kosher salt.

Put a tablespoon of oil and a tablespoon of unsalted butter in the pan and add the curry, peppers, garlic, Thai basil and spices. Sauté the shit out that stuff for about three minutes.

While that’s going, drop the pasta into the boiling water. This isn’t the stuff you buy in a box. It will only take a few minutes.

By the time your spices, garlic, etc. get soft and fragrant, your pasta should be done. Drain the fettuccine and immediately add it to the pan with a tablespoon of butter.

Remove the pan from heat and use tongs to coat the noodles. Drop it on a plate and enjoy.

They say you eat with your eyes, so what do you think?

Verdict

Okay, it’s hella good.

The noodles definitely have a different texture from the pasta you’re probably used to. They have a different flavor, absorbing some of the saltiness from the water. The starch also allows the flavor from the pan to lend itself to the noodles in an amazing way.

But, is it worth it? Depends. Are you making diner for a special occasion? Trying to impress someone? Then sure. Make all the homemade pasta you want and you won’t regret it. Seriously it’s delicious.

But as good as it is, you’re also dependent on the flavors you’re using and if you make a nice sauce it’s going to come through in the store bought stuff as well. Not quite as well, but you can make the above in fifteen minutes instead of two hours.

So, I consider homemade pasta conquered. Glad I did, it tasted incredible and all that, but I’ll continue to buy the vast majority of my fettuccine and spaghetti.

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