Homemade Pasta

The Simplest Homemade Pasta
This past week I was in a new class here at Johnson and Wales, and it was the dinner class.  In this class we learned to prepare roasts, stews, braising and baking.  Everyday each group was assigned a meat, and one of those cooking techniques.  With that your group also had to prepare a starch and a vegetable.  What was the best starch to prepare?  Pasta of course!
Making homemade pasta always makes people think it's going to take all day, let it rest for 2 hours, having to hand roll it out, and then let it proof for another hour.  It doesn't have to be like that!  This pasta probably takes 5 minutes to make the dough, sits in the fridge for 30 minutes, and then if you have the pasta attachment for your kitchen-aid mixer it will make the rolling process 30 minutes shorter!  Also with this pasta recipe, it's super easy to add tomatoes or spinach to the dough to make some great flavored pasta.  

The recipe is super easy:
Ingredients:
  • 1 cup all purpose flour
  • 1 cup semolina flour
  • A splash of water 
  • 1 egg
  • Pinch of salt
  • Vegetable oil
Method:
  1. Put both flours, salt and the egg in a food processor, once it's well mixed add a splash of water (about a tablespoon at a time.)
  2. The mixture should then form into a DRY (yes this pasta dough shouldn't be wet) dough like texture, you may need to remove it from the processor and mix it by hand briefly. 
  3. A way to test your dough is to break it in half, it shouldn't crumble, it should hold together, but it shouldn't stick to your hands when you touch it because it's wet.
  4. Lightly coat the dough ball in oil, wrap the dough in plastic wrap, and place it in the fridge for 30 minutes, because this is not a yeast dough, it's not going to rise so don't worry about that.
  5. After 30 minutes of resting, run it through your kitchen-aid pasta attachment to number 6 (for fettuccine,) then simply cut it into 1/8th strips.
  6. If you don't have a pasta attachment no problem, you're just going to have to spend a little extra time rolling out your dough by hand.  It should be pretty thin, and then again, slice in into strips. 
  7. When you cook homemade pasta keep in mind that it cooks SUPER fast, it should cook in 3-5 minutes. 
If you wanted to get creative and make a spinach pasta, start by sauteing fresh spinach in oil.  Once sauteed, let it cool and cut it very finely.  Then squeeze as much liquid out as you can, skipping this step will make your pasta too wet.  Add the spinach to your pasta dough while it's in the food processor, BEFORE you add the water.  The spinach will still have some moisture, adding it after the water could make it to wet in the end.  You can also do this with diced tomatoes and other vegetables, so get creative!
 This will make the pasta have a bit more flavor and also color!  This can be great for plating purposes! 
I hope everyone enjoys this recipe, let me know if you try it out! 
Remember to SHARE MallaryMade on social media and with friends and family!
I hope everyone has a great week!
From My Kitchen To Yours,
MallaryMade💗

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