Yesterday was PASTA SUNDAY! I was so excited to try out my new pasta attachments. M thought I looked as excited to try out the pasta attachments as I did on our wedding day. It was close
I may have been overly ambitious on my first attempt — I decided to make four batches — which took about 4 hours. My final batch, a spinach fettuccine, sat on the counter a little too long. When I finally got to rolling it out, it was stocking horribly and had a weird texture. I recalled something from a class I took at Sur La Table a few years ago and threw the rest of that batch of dough in the freezer to hopefully reset the glutens. We’ll see.
I started the pasta dough by using a recipe that came with the KitchenAid KPRA Pasta Roller Attachment for Stand Mixers. While the end product was good tastewise, I didn’t think the dough looked or felt the way I thought it should. I instead pulled out The Glorious Pasta of Italy and modified that recipe.
- 2 cups all purpose flour
- 3 large eggs
- 1/2 tsp salt
- 1 to 2 Tbsp olive oil
- In the bowl of a food processor, add flour and salt. Pulse to blend. Add in eggs. Slowly drizzle in 1 Tbsp of olive oil while pulsing food processor. When the dough has formed into small curds, pinch a little between your fingers. It should hold together and not feel sticky. Too sticky? Add flour 1 Tbsp at a time. Too crumbly? Add up to 1 Tbsp of olive oil.
- When the dough it the right consistency, turn it out onto a floured counter. Knead for a few minutes until the dough is smooth. Wrap in plastic wrap and let sit for 30 minutes.
- After 30 minutes, roll the pasta out following the directions for your pasta roller.
On a personal note, a very dear family member passed away last night: my aunt Pat. She leaves behind her husband (my mom’s brother), son, step children, and three granddaughters. She was a beautiful woman who lit up the room. I have many happy memories of her, most happening around a dinner table.
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