Isn’t pasta just plain fun?! Seriously it really is!
Ohhhh and when it’s freshly made you can just taste the love that was put into it. It’s just comfort in a bowl on a cold winters night, a bowl I could just cuddle up inside and not poke my head out of until the first sign of Spring.
What really intrigues me about pasta is the fact it’s made so simply. All it takes is flour, water and eggs. Honestly every Pennsylvanians staple kitchen item when the weatherman forecast an inkling of snow. When these three simple things are mixed and kneaded together, they are transformed into a magical elastic ball of dough that can be pinched off, cut, or rolled out into a billion flavors, colors, and shapes. Now if that isn’t just simplicity at its finest.
After lusting for a year or so, for Christmas we purchased a together gift, the pasta roller attachments, that we couldn’t bare to place under the tree. We are worse than little kids on Christmas Eve, we haven’t grown up. When the package arrived, the tape barely ripped off the box and we were already googling what we could whip up first.
To get our bearings and because this was our first pasta making experience, we just went with the Kitchenaid recipe for regular pasta noodles. We will get all sorts of crazy now that we’ve got that test run out of our system.
Cheers and stay tuned. Many apologies in advance for the harsh kitchen lighting.
BASIC EGG NOODLE PASTA DOUGH
3 large eggs
2 tablespoons water (we needed a tad more than this original recipe)
2 3/4 cups sifted all-purpose flour
Break eggs into a glass measuring cup. Add water. Carefully check to see that the total liquid amount is 3⁄4 cup. If less than 3⁄4 cup, add additional water 1 teaspoon at a time until that amount is reached.
Place flour in bowl. Attach bowl and flat beater. Turn to Speed 2 and gradually add eggs and water. Mix for 30 seconds. Stop mixer and exchange dough hook for flat beater. Turn to Speed 2 and knead for 2 minutes. Remove mixture from bowl and hand knead for 30 seconds to 1 minute. Cover with plastic wrap and let dough rest for 15 minutes before extruding through Pasta Maker.
Makes about 1 pound dough
Source: KitchenAid Pasta Maker manual