Real Italians make their own pasta…

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At least, that’s the joking comment I posted on Facebook this weekend.  The confession I left out was that I never had, in fact, made pasta before until this weekend.

I know, it’s shameful. Especially as my sweetie bought me a lovely little pasta machine over a year ago and I’d yet to even unwrap it from the box. It was just one of those projects I kept meaning to get to “someday soon”…and someday never seemed to quite happen until we were stuck at home on a rainy Monday over Labor Day weekend.

 

Marcato Pasta MachineMarcato Pasta MachineCHECK PRICE

 

That’s my pasta machine, pictured above. It’s a basic Italian-made model that didn’t take much time at all to set up. Although there are countless ways to make pasta, I figured basic was the best way to start, so I followed the recipe as described in the pasta machine’s user guide: 1 lb good Italian flour, 5 eggs, kneaded and then broken apart into balls that will fit through the machine’s rollers.

It took a while to get the hang of things but it wasn’t as hard as I had imagined. In fact the biggest challenge was figuring out where to hang all of the noodles to dry before cooking – I can see my next kitchen accessory purchase will be a pasta noodle drying rack, like this one:

Marcato Atlas Pasta Drying RackMarcato Atlas Pasta Drying RackCHECK PRICE
In any event, after drying for an hour I had a lovely pile of homemade pasta to try cooking for the first time.

Homemade pasta

I decided on cooking it to serve with a simple butter, sage and garlic sauce so I could really enjoy the flavor and texture of the noodles on their own and without too heavy a sauce to cover it up.

Homemade pasta with sage butter sauce

The verdict? So, so good, and so worth the effort! The pasta had a firmness and a texture so different than dried, store-bought noodles. While my noodle shapes weren’t all perfect, I was pretty proud of myself for my first effort, and definitely excited to try making more pasta shapes, noodles and flavors in the future.

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