PS....if you don't have a pasta machine or pasta attachment for your Kitchen Aid just roll dough thin......cut into strips as desired with a pizza cutter. You can also make the dough in a food processor or Kitchen Aid if you don't want to get your hands all mooshy........(but you will miss the fun)
Get the kids in the kitchen......they will love this........better than finger paints.......and.......you get dinner to boot!
Some other versions to try:
Homemade
Pasta: Noodle Recipes
Homemade
Egg Noodles
(Basic recipe)
1 1/3
C all purpose flour
2
eggs (or 2 Tbsp whole egg powder & 4 Tbsp water to rehydrate the eggs)
2
Tbsp water
1 tsp
salt
1 tsp
olive oil
Tomato
Basil Pasta Noodles
1 1/3
C all purpose flour
2
Tbsp whole egg powder*
2 tsp
dried basil
5-6
Tbsp tomato juice*
2 tsp
olive oil
(*if
you are using regular eggs you will need to cut either one egg out or reduce
the tomato juice to 1-2 Tbsp…remember you are rehydrating the eggs with the
tomato juice…that is why the recipe calls for 5-6 Tbsp)
Whole
Wheat Pasta Noodles
1 ½ C
all purpose flour
1 ½ C
whole wheat flour
½ - 1
tsp salt
4
eggs (or 4 Tbsp whole egg powder and 8
Tbsp water to rehydrate the eggs)
2 tsp
olive oil
1-2 Tbsp
water if necessary
REMEMBER………fresh pasta only
takes 2-3 min to cook in boiling salted water or broth. Dried pasta takes longer.
Old
Bay Pasta (good
with seafood)
1 1/3
C all purpose flour
2
eggs (or 2 Tbsp whole egg powder and 4 Tbsp water to rehydrate the eggs)
1 tsp
salt
3 tsp
Old Bay Seasoning
1-2
Tbsp water
2 tsp
Olive oil
Spinach
Noodles
1 ¼ C
torn spinach leaves
2
Tbsp Water
1 egg
(or 2 Tbsp whole egg powder and 4 Tbsp water to rehydrate the eggs)
½ tsp
salt
1 ¼ C
all purpose flour
1. Combine spinach and water in a saucepan. Cover and cook till spinach is tender. Cool slightly.
2. Place spinach and liquid in
blender. Add egg and salt. Cover and blend till smooth. Transfer to bowl. Add enough flour to make a stiff dough.
3. Turn dough out onto a lightly
floured surface. Knead (or knead in
Kitchen Aid mixer with dough hook.
10min. Roll very thin on a
floured surface. Let rest for 20
min. Roll up loosely. Slice ¼ inch wide. Unroll and cut into desired lengths. Spread out on a rack to dry for 2 hrs or go
ahead and use for recipe.
REMEMBER………fresh pasta only
takes 2-3 min to cook in boiling salted water or broth. Dried pasta takes longer.
Tip: I cook the pasta in chicken broth---then add
2 Tbsp butter & 2 Tbsp Cream for a light sauce. Serve with Parmesan cheese to sprinkle on the
top …..(not the stuff in the
green container)
and a Tutorial...............
Make Ryan’s homemade pasta this weekend! It’s the right thing to do.
First, I must say this: there is NOTHING like homemade noodles with a hearty, meaty sauce. Nothing. Now, I’d never pass up pasta of any kind. I have a pantry full of dried pasta and it’s my favorite food on earth. But once I sunk my teeth into this homemade pasta Ryan made—covered with his rich Bolognese Sauce—I knew I’d finally come home.
Let’s start this tutorial with Ryan’s words. The pasta dough was simple as can be, as his brief synopsis will illustrate.
“Two eggs per one cup of flour. Make well in flour, crack in eggs, and slowly mix with hand. Knead by hand until dough becomes smooth and pliable, adding flour to the board as necessary. Let rest for a little while before rolling it out. I usually figure one egg per person to determine how much to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two. Got it?”
Got it.
Now let’s see it in action!
Make a well in the flour. Crack the eggs into the well.
This is how great-great grandmother started any baked good, and she’d do it right in the flour bin.
Once they’re cracked in…
Start mixing it lightly with one hand…
Until it’s all combined.
Turn it out onto a floured surface…
And begin kneading it, rolling and punching and pushing, until it’s done.
See the texture of the surface at this point?
Do
you see how it’s “tacky” and not very smooth? That means it’s not ready
yet. You need to work it, baby, work it. Own it, until the gluten has
gone crazy and the dough is smooth.
There’s no right or wrong way to knead. Just push it, pull it, tickle it, massage it.
Just be sure to take it out to dinner first.
It’s all ready when it looks like this!
Smooth, not sticky or tacky.
Stick it in a plastic bag if you’re going to use it later, or just let it rest for a little while on the counter if you’re getting ready to make it now.
When
you’re ready, roll it out on a floured surface as thinly as it’ll go.
The noodles will plump up quite a bit when they boil in the water, so
the thinner you can roll it, the better.
Cut
the noodles really thin. You can use a sharp knife (if you can keep it
in a straight line), a pizza wheel, or a long pizza/bread cutter like
this one.
She did a great job cutting the noodles.
To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.
Mmmmm. Noodles.
Ryan drained the noodles, them tossed them with some dried herbs (I didn’t have any fresh. Poor planning, Pioneer Woman!)
Then he put the noodles on a huge platter…
Right next to the pot of Bolognese Sauce. (Again, here’s the recipe.)
If you’re not grilling this weekend, whip this meal up for dinner.
It’s a treat of biblical proportions!
As you will notice this recipe didn't call for oil ----the salt was in the water.............use salty water......like sea water as they say. Enjoy! Click on the link for the Bolognese Sauce recipe.....yummo!
and a Tutorial...............
Homemade Pasta
Make Ryan’s homemade pasta this weekend! It’s the right thing to do.
First, I must say this: there is NOTHING like homemade noodles with a hearty, meaty sauce. Nothing. Now, I’d never pass up pasta of any kind. I have a pantry full of dried pasta and it’s my favorite food on earth. But once I sunk my teeth into this homemade pasta Ryan made—covered with his rich Bolognese Sauce—I knew I’d finally come home.
Let’s start this tutorial with Ryan’s words. The pasta dough was simple as can be, as his brief synopsis will illustrate.
“Two eggs per one cup of flour. Make well in flour, crack in eggs, and slowly mix with hand. Knead by hand until dough becomes smooth and pliable, adding flour to the board as necessary. Let rest for a little while before rolling it out. I usually figure one egg per person to determine how much to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two. Got it?”
Got it.
Now let’s see it in action!
Make a well in the flour. Crack the eggs into the well.This is how great-great grandmother started any baked good, and she’d do it right in the flour bin.
Once they’re cracked in…Start mixing it lightly with one hand…Until it’s all combined.Turn it out onto a floured surface…And begin kneading it, rolling and punching and pushing, until it’s done.See the texture of the surface at this point?Do
you see how it’s “tacky” and not very smooth? That means it’s not ready
yet. You need to work it, baby, work it. Own it, until the gluten has
gone crazy and the dough is smooth.There’s no right or wrong way to knead. Just push it, pull it, tickle it, massage it.Just be sure to take it out to dinner first.
It’s all ready when it looks like this!Smooth, not sticky or tacky.Stick it in a plastic bag if you’re going to use it later, or just let it rest for a little while on the counter if you’re getting ready to make it now.
When
you’re ready, roll it out on a floured surface as thinly as it’ll go.
The noodles will plump up quite a bit when they boil in the water, so
the thinner you can roll it, the better.Cut
the noodles really thin. You can use a sharp knife (if you can keep it
in a straight line), a pizza wheel, or a long pizza/bread cutter like
this one. She did a great job cutting the noodles.
To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.Mmmmm. Noodles. Ryan drained the noodles, them tossed them with some dried herbs (I didn’t have any fresh. Poor planning, Pioneer Woman!)Then he put the noodles on a huge platter…Right next to the pot of Bolognese Sauce. (Again, here’s the recipe.)If you’re not grilling this weekend, whip this meal up for dinner.
It’s a treat of biblical proportions!
As you will notice this recipe didn't call for oil ----the salt was in the water.............use salty water......like sea water as they say. Enjoy! Click on the link for the Bolognese Sauce recipe.....yummo!
