An easy, basic, fresh pasta dough...
Genuine Italian cooks always use fresh ("homemade") pasta unless they are so pinched for time that they must, as a last resort, use dried ("store bought") pasta.
The benefits of fresh pasta
are numerous: much lighter and tastier, cooks faster, yields better "pasta
water," and certainly is more nutritious since no preservatives are added.
The Motley Monk's pasta extruder, "Ms. Regina" The Motley Monk's pasta machine, "Atlas"
The downside is that making
fresh pasta takes a bit of time and is somewhat labor intensive. The pasta
dough has to be made at least one hour before processing it so that it can
"rest" in the refrigerator, meaning the gluten in the flour begins to work its
magic. Processing fresh pasta also requires a bit of experience and,
depending upon the type of machine used, some heavy-duty, sweat-producing labor.
Whisk the eggs, oil, and salt. Use a wooden spoon to make a "well" in the center
The egg/oil/salt mixture poured into the well The first stirring develops "clumps"
Using the heel of your hand, knead the dough When dough forms, shape into a log
Wrap dough in plastic before refrigerating After refrigerating, slice the dough for processing
The cooked fresh pasta
All of the effort is
worth it, because fresh pasta is excellent. In addition, all of the exercise
it takes to make the pasta will have burned off enough calories so that the cook
can eat a lot of pasta, entirely guilt free!
Chicken a la Gino's on a bed of tagliatelle Papperdelle margherita
Bolognese on a bed of fresh vermicelli Chicken breast and wild mushrooms on fresh spaghetti
Osso buco on fresh pasta Chicken parmesan on fettuccini noodles
Don't be afraid of making fresh pasta. It takes only a bit of practice, just as making homemade bread does. Once you get the "feel" of the dough and get used to how your pasta machine works, it's just a matter of making the fresh pasta dough after lunch, placing it in the refrigerator, and then, "cranking it out" for dinner. The little bit of work is worth the richness of the reward!
Like the idea? Here's the recipe:
Want to go back to The Motley Monk homepage? Click on the button: