"I'd much rather eat pasta & drink wine than be a size 0"
- Sophia Lauren
I was gifted a pasta cutter. Little did the gift giver know, that I would not be able to stop myself now that the option to make my own pasta was within reach. My family is going to be eating pasta at every meal in every shape and size because I am so stinking excited!
The pasta maker/cutter allows for a variety of pasta cuts including ravioli, fettucini, or lasagna sheets to name a few. So far, I have air dried the strands, but I now have a new dehydrator as well, and that too can be used to dry your freshly made pasta!
^here it is - with interchangable pasta cutting attachments.
Pasta is actually a lot easier to make than I ever thought - which is good, because I don't like things to be complicated.
Ingredients for basic pasta dough:
1 tablespoon of olive oil
2.5 cups of flour
1 teaspoon of kosher salt
various tablespoons of water depending on the dough consistency
(if not blending, add more water, if too sticky add a little more flour)
What's great is you can't really mess it up - it's not an exact science (at least this basic recipe isn't - kind of a rustic approach). Mix the ingredients together (I use a KitchenAid mixer with a dough hook) and then hand knead for 3-5 min. and finish by forming the dough into a ball shape. Let the dough set for a minimum of a half hour to two hours, wrapped in saran-like wrap.
After setting, divide the ball into 4 cut slices on a floured surface. Press the slices somewhat flat with your hands, and then head to the pasta cutter! Flatten the pieces to the thickness you desire in the roller component, then choose your style cutter and run em' though!
If using a dehydrator, you can run it and check back on the pasta to see when it is dry, or you can set it and forget it overnight or for the work day. I've been told that you can't really overdry the pasta. I like the air drying method though, because it's a pretty sight on the countertop. If you are going to use it right away, let it air dry for 15 min. first. Keep a close eye on it while cooking though, because fresh pasta is finished much faster!
Of course, you can add in other ingredients for various flavored pasta, or colors, too. I love how fresh it is, and it is significantly more filling than boxed store bought pasta, so you may actually end up eating less in the end which is good on the skinny jeans. However, it is delicious so it's easy to go for seconds... Try it out, and decide for yourself.
Dried pasta can be kept for up to a week apparently (however I haven't been able to let it sit for that long so I'll get back to you on the accuracy of that statement) or frozen fresh until ready to be used.