This is a good amount of work, but so worth it.
Idea to make our own From good eats use your noodle.
youtube part 1
youtube part 2
We double batch it so it is worth the time and dishes it takes to make them. Of course we change it up a bit.
resh Pasta:
3 cups all-purpose flour
2 large eggs
3 tablespoons water
1 teaspoon olive oil
1/2 teaspoon saltBy Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.
Kind of reminds you of american pie, but it is not warm. Actually it is a pretty big mess, but it works pretty good.
get them into the fridge for at least an hour. Ours sat in there for a day or two.
I did not get the pic of our pasta roller in action, but it is your normal hand cranked model. Takes a bit, but not having to knead it by hand makes it so worth it.
browned the meat.
threw in some ricotta, parm, mozz, spinach, and an egg. Chopped it up pretty good.
For the cheese ones it was the 3 cheeses, sun dried tomato, garlic, spinach, basil, and an egg.
mmmm refrigerated goop. Makes dishing it out with a disher much easier.
got the sheet down to the setting of 3 and dished the goop out. Theresa brushes on the egg wash which will be the glue.
fold it over and squeeze all the air out.
same with the meat ones.
made two trays of them. They freeze well.
Theresa whipped up a red dipping sauce, I made my basil, sun dried tomato, garlic, cheese sauce.
for the fried ones we boil just like the others. Once they float they are done.
Breaded with breadcrumbs with a little parm cheese in there. Fried in some oil. Only takes a minute to fry.
adding the basil at the last moment traps in the flavor
An awesome meal with a salad on the side. So nice knowing we made all of it from fresh ingredients.
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