fresh pasta southern style

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Boxed or freshly made, pasta is one of my favorites. Now to be completely honest, my memories of fresh pasta are few and far between as child, but I quickly caught up to speed when I moved to Chicago. I can see why Italian’s have carried on this hand made tradition for so many years. The texture is so soft and velvety, the color is a rich yellow from the oil and eggs used to make it, to me it is a beautiful thing that I just always wanted to make at home. My birthday was a few weeks ago and my momma and papa gave me a beautiful pasta machine, I was beyond giddy to finally give my pasta making dreams a try. To help prep for my pasta fest, I watched a few lessons from Martha (her cooking school show on PBS, is a great episode) and I felt ready to get cooking. I started with Bob’s red mill semolina flour, a few eggs, water, and olive oil and I was in business. This was honestly beyond easy to make, just a bit time consuming. All I’m saying is don’t try to make this for a 30 minute meal unless you have a hidden pasta making Italian grandma inside you, for us average joe’s this is better suited for a weekend meal, where you can sip wine and just enjoy the process of getting dirty and eatin good. I decided to make a light sauce of country ham, summer squash, zucchini, onions, and olive oil, I just really wanted the pasta to shine through. This turned out just beautifully, and I had more fun than I imagined. So if your like me and have dreams of pasta making, go buy that machine for yourself, promise it is just as much fun as you imagined….

Sarah

fresh pasta

1 1/2 C semolina flour

2 eggs

pinch of salt

2 T. water

2 T. olive oil

-begin by placing flour directly onto a board or counter top. make a small well, then crack eggs into well. add pinch of salt, water, and oil on top of eggs.

– now using a fork begin to whisk the eggs together. slowly begin to whisk in small amounts of the flour. once a large dough ball has formed, knead 3 or 4 times. then cover with plastic wrap and chill for 25 minutes. (you must let the dough chill for it will not roll out at all, it will just clump together.)

– cut chilled dough into 4 pieces and begin to use with your pasta machine.

– once you have rolled and cut dough to your liking, pasta will need to be cooked in boiling water. my pasta only took about 3 minutes to be cooked.

– serve with any sauce of your choice. (my sauce was made by sautéing 6 oz of country ham, 1 summer squash – diced, 1 zucchini – diced and 1 small onion – diced and combine with 1/2 cup of olive oil )  and enjoy…

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2 thoughts on “fresh pasta southern style

  1. Oh beautiful, I’ve been planning on making my own fresh pasta for a while but just haven’t got around to doing it. This looks lovely and I’ll probably take a look here for your tips!

  2. Hi Sarah, thanks for stopping by and liked my post. It really encouraged me a lot! Your blog looks nice. Happy to follow and learn more from your cooking! =]

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