hand-rolled fettuccine

Our family got a really neat Christmas present from the Grandparents: an Italian pasta roller! This is the first time we've made pasta by hand, and we were surprised at how easy it is.

Ingredients:

  • 400g pasta flour
  • 4 eggs
  • a bit of water
  • a bit of extra flour for dusting

It really helps to weigh the flour, but if you don't have a scale, use about 3 cups.

We started off in a bowl as to not make a huge mess, but if you are adventurous, mix everything on a clean countertop. Make a well in the flour for the eggs, then start mixing with a fork until the dough starts to come together.

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Now start kneading with your hands.  If it's too sticky, add a bit more flour. If the dough seems crumbly, dip your fingers in water and work that into the dough. When you can set the dough on a clean countertop without sticking, the dough is ready to be shaped into a ball.

Tattoos not required.

Tattoos not required.

Wrap the dough ball in plastic wrap and let it sit for 30 minutes to an hour. This lets the gluten relax so the dough doesn't shrink while you roll it.

Now for the fun part! Split your dough ball into manageable pieces, and roll in your pasta roller. If you don't have a fancy machine, grab a rolling pin and a pizza cutter (learn how here).

rolling rolling rolling

rolling rolling rolling

We chose to use the fettuccine attachment.

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When your pasta is the shape you want, dust it with a bit of flour to keep from sticking together, and let them rest and dry for about a half hour before cooking.

For our fettuccine, we paired it with a white wine butter sauce, broccolini and salmon. The light sauce really let the flavor of the pasta shine through.

Whatever you serve your pasta with, be creative and enjoy!

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Posted on January 17, 2014 and filed under Dinner, Recipe.