Last Friday, I told you about the Pasta 101 class at Lexington Pasta. The class was a lot of fun, and it was neat to see how the professionals make pasta. But the pasta-making process for most home chefs is a little bit different – mainly because most home chefs can’t afford multi-thousand dollar industrial equipment.
To make your own pasta at home, all you need is a food processor, a rolling pin, and some counter space. Fresh pasta is amazing, so making your own is worth every bit of the time (which isn’t that much anyway). You can also double the recipe easily and freeze the extras.
My favorite way to serve these noodles is with a smoked gouda cheese sauce or pesto. You can also use cut the pasta into sheets and use them in lasagna. You can make the noodles any length or width that you’d like, so use your imagination and have some fun!
Homemade Egg Pastaadapted from Cooking Light
2 cups all-purpose flour
dash of salt
6 tbs. water
1 1/2 tbs. olive oil
5 large egg yolks
1. Mix the flour with a dash of salt, and place in the food processor. Process once or twice.
2. Combine the water, olive oil, and egg yolks in a small bowl, and whisk until the ingredients are combined.
3. With the food processor on, slowly pour the egg yolk mixture through the food chute. Process just until the ingredients start to clump together in little balls.
4. Turn out the dough onto a floured surface and knead five or six times. Dust the dough with flour. Cover it with plastic wrap and let it sit for 30 minutes.
5. On a floured surface, roll out the dough into a big rectangle, until the dough is around 1/4-inch thick. Dust the dough with flour again, and then fold it in half lightly about 3 times until it makes a long, narrow rectangle.
6. With a sharp knife, carefully slice the dough into noodle-width pieces. Unfold the pieces into long noodles, and break the noodles up into the desired lengths.
7. At this point, noodles can be frozen, refrigerated for a few days, or used immediately. When you use them, the noodles should be boiled in salted water for 4-5 minutes, or until done (add additional cooking time if they have been frozen).