Homemade Pasta

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Before I start with anything else, I just have to say that I can't believe I was intimidated by making pasta from scratch. My mom (you'll see me refer to her as Colleen lol) sent me the Kitchen Aid pasta attachments like 337829 years ago and I just had it sitting in a cabinet collecting dust. Shame on me. She got so tired of asking me if I had used it yet and honestly, I got tired of making excuses for why I hadn't, so alas, here I am. I've been watching a lot of Food Network lately and so many people make their own pasta... so I thought, how hard can it REALLY be?

The ingredients are the most simple combination you will ever use... just two (maybe 3) and that's it! No lie. I know that sounds impossible but it's really that simple! I'm not the biggest pasta person, but with all homemade ingredients including a kick ass from scratch tomato sauce and basil pulled straight from my garden... this had us licking our plates clean!

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Plus, the satisfaction I got from successfully making my own pasta from SCRATCH was unmatched. Baking really is my therapy, a little red wine, some tunes and working with my hands is all I need to relax and unwind. I can't understand why I didn't do this sooner! Boxed pasta is now a thing in the past in our house. Oh! And the pasta and sauce can be made ahead of time, frozen and taken out in batches for special occasions or a simple dinner. Anything I can make ahead that's homemade and convenient is a win win in my book!

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HOMEMADE PASTA

So let's get started! I've even included my snap story from the day, if you want to watch the quick 5-minute version of making this meal!

INGREDIENTS (this recipe makes enough for about 2 servings, the rule is 1 cup of flour for every 2 eggs, so just keep adding based on the amount of people you want to serve)

  • 1 cup all-purpose or semolina flour

  • 2 eggs

  • 1 pinch of salt (optional) - mix into flour

DIRECTIONS

  1. Pour the flour on a well cleaned surface. Break eggs into center of flour to make a well.

  2. Slowly mix the eggs into the flour with one hand, incorporating the eggs until they are well mixed.

  3. Knead the dough by hand until it becomes a soft smooth ball, adding additional flour as necessary if the dough is too wet. You want to get all of the lines out of the dough.

  4. Cover the dough and let it rest for about 30-45 minutes in a cool, dry area.

  5. In the meantime make your tomato sauce. In that particular recipe, I used heirloom, but regular tomatoes work just the same.

  6. After dough has rested, cut it in half and roll each half out on a well floured surface.

  7. I recommend using a pasta cutter or the Kitchen Aid pasta attachments, but this can be done by hand as well. Roll the pasta out and feed through the flat attachment 4-5 times on the 2nd setting, each time folding into thirds and feeding it back through. Then put it through the spaghetti or fettuccine attachment.

  8. If you are rolling by hand, roll it out VERY thin before cutting thinly with a sharp knife.

  9. Roll the pasta around your hand into small circles

  10. Boil water, add a pinch of salt and a teaspoon of olive oil. Toss in your pasta for 3-5 minutes. It cooks very fast!

  11. Spoon your sauce over the noodles and BOOM. Dinner is served :)