Filomena's Pasta Fresca
photo by Secret Agent
- Ready In:
- 3 cups unbleached white flour
- 4 large eggs
- Put the flour into the food processor and pulse five or six times.
- Add the eggs and pulse five or six times.
- Scrape the processor bowl and whiz the dough until it comes together. The dough should look crumbly and a little dry. Dry dough will work up faster and taste better with a wonderful texture. If dough won't hold it's shape after you squeeze it in your hand you can add a few drops of water until the consistency is good. On the other hand, you can add a few teaspoons of flour if the dough is too wet.
- Dump into a large zip lock baggie and press the dough together to form into a log.
- Refrigerate for 30 minutes to relax the gluten.
- Cut the log into eight slices and working with one piece at a time run each through your pasta kneader (setting #1) four or five times, folding over the ends each time to try to keep it somewhat square and uniform. The kneaded dough should be very smooth and luxurious feeling with no graininess or roughness. I will post pictures in a few days. Keep everything heavily floured.
- After you have all of your dough rolled on setting #1 proceed to roll the pieces to your desired thickness, starting on setting #2 and going up one or two settings at a time. I like them rolled to number 6 on my Kitchenaid Pasta attachement and number 7 on my Atlas Pasta maker. Keep the pasta floured to avoid sticking.
- Choose either fettucine (my fave) or spaghetti cutters and run the strips through the cutter making sure to keep them well floured and keep your work surface floured very well. Make sure the strands are all separated. In this case there is no such thing as too much flour.
- Let the pasta dry for a few minutes and separate into four servings.
- To eat right away, boil a large pot of water with a tablespoon of olive oil and two or three tablespoons of kosher salt. Check the pasta after one minute and continue checking until it is done to your liking. Most pastas are al dente in under three minutes. Drain, sauce and serve.
- TO STORE: Curl the pasta into little nests and freeze in small containers to avoid crushing and sticking together. Remember, you can't use too much flour.
- HINTS: 3/4 cups of flour and one large egg would equal one portion. Don't add salt to your dough to keep it very tender. Don't add oil to your dough or it will be more difficult to roll. Adding salt to the boiling water is important. To avoid boil-overs add the oil and salt to the water before you put the pot on the stove. Simple sauces are best with fresh pasta. I will post variations soon.
Questions & Replies
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This was my first attempt at making fresh pasta and it was a huge success with my family! I loved your recipe because of the detailed instruction - I'd read several that didn't mention how long to cook the pasta for, and I had no idea. I only used 3 eggs and about a tbsp of water, and the dough seemed to be the perfect consistancy. I don't have a pasta attachment or even a hand crank version, so I rolled the dough out by hand and cut into linguini with my pizza cutter. I think I might invest in either an attachment or hand crank version for the next time, however, even doing it by hand was pretty easy. Thanks for taking the time write it all out so someone like me won't mess it up!
WOW! This looks so good... After just learning how to make gnocchi, I have been wanting to learn how to make homemade fresh pasta. I don't have the pasta attatchment to my Kitchen Aid, but I am deffinitely going to go out and get one now. Thank you so much for the recipe, and I look forward to trying your sauces you said you would post.
RECIPE SUBMITTED BY
Hello Zaars and Zaarinas! Thank all of you who tried my 'memory' recipes and left such nice reviews and for taking such lovely pictures. I do appreciate your comments. My pet peeves about cooking are recipe reviews where the reviewer says, "I made the recipe exactly as written EXCEPT yada yada yada" and I don't like suggestive names or titles such as, "Better Than Sex". I don't know why anyone would eat anything that is 'sinful' or 'decadent' since decadent is described as being decaying. Also, PAP-RI-KA only has 3 syllables. VINAIGRETTE is pronounced vin-a-grette, not vinager-ette. It's mas-car-pone not mars-ca-pone. And I don't like cutesy adult baby talk,,, or metro chic names like delish, nutrish, yummo, sammy, BAM! Oh well, I make as many, or more, faux pas as the next guy especially in ASL! Things that crack me up are: DH Fred from youtube.com Nick, my nephew Fish and Poi song as performed by PoiBoi My possum recipe per the song on http://www.youtube.com/watch?v=xVvL4-srt6U http://www.youtube.com/watch?v=JpbyM8k7e2Q wow this is good! my Doggie Little Yellow Petey Bird on youtube My BFF's. all of them and there are so many! and my little Sister Mary Beth. She has MS and Lupus and a great attitude. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">