2 1/2 Cups all-purpose unbleached lour
4 Eggs, beaten
For Christmas I was lucky enough to receive my very own pasta roller as a gift! I couldn't wait to try it, since it has always kind of been a dream of mine to make my own pasta. I'm learning to do both the old school way (on a counter making a well with the flour to add the eggs), and the new school way (in a food processor). I figured for my first time around I tried the food processor, since it's easy to fix the dough if it gets too wet or is too dry.
Add the flour to the processor. Turn it on, then add half the eggs. Mix until it looks like Parmesan cheese. The turn on the processor and add a tablespoon of the remaining egg at the time (you may need more or less), until it's the consistency of cous cous and the dough forms easily in your hands without crumbling. Knead the dough for about 10 minutes, or until a smooth ball forms that springs back when you pinch it. Wrap in plastic wrap and refrigerate for at least 30 minutes for the dough to rest.
Once rested, flatten out the dough a bit (divide in 2 if necessary). Then run through the widest setting of the pasta roller, folding in half after each pass. Repeat until you hear a loud "pop." Then run through on each subsequent setting until the sheet of pasta is down to your desired thinness (there is no need to fold the dough here). If the dough gets too long, cut in half. Run the sheets through the cutter attachment. Separate the pasta with your hands then toss with a little flour. Cook in gently boiling salted water for 3-4 minutes. It's really not that hard once you get the feel for it, and it's so much fun! I cannot wait to try with different shapes and flavor combinations!
Chicken Salad With Chunky Guacamole 2 Chicken breasts EVOO 1 Small bunch of thyme 1 Cup watercress 1 Cup mixed spouts and shoots 3 TBS...
Pesto Frittata 6 eggs Olive oil Cherry tomatoes Spinach Garlic Prepared pesto Salt and pepper This heat wave is still going strong, thus t...
Shiitake Marmalade From Modernist Cuisine at Home 5 1/8 Cups shiitake mushroom caps 4 TBS unsalted butter 1/3 Cup shallots, minced 100 ...
- The Hungry Yuppie
- The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.