I know, I know. It's been a whole month without a new post. Bad Beta.
Hopefully this next recipe is so good that it makes up for my failure as a blogger...
One of my favorite toys in our kitchen is our KitchenAid mixer. It's big, beautiful, and red. The best part about the mixer is that there are about a million attachments that you can buy to do a million different things... like making homemade pasta.
This recipe has taken a lot of trial and error. There are tons of different ways to make pasta. Some people use just eggs, some just water. Me? Well I just channel one of my favorite storybook characters, Strega Nona, and hope for the best.
Just kidding. Sort of.
Anyway, the recipe I used to make these beautiful spaghetti calls for a combination of both eggs and water. I find it's best to start with one egg to every cup of flour, and then add small splashes of water as you go until the pasta reaches the right consistency.
And if it doesn't work out, just buy a magic pasta pot.
- 2 cups of all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 5 tablespoons of water
- Pile the two cups of flour onto a large cutting board.
- Create a well in the middle of the pile of flour.
- Crack your two eggs into the well, add the salt to the eggs and beat them with a fork.
- Slowly, using your hands, bring in the flour around the well into the center, moving inside out.
- Continue kneading it until the texture of the dough becomes smooth (10-15 minutes). If you find that the mixture is too dry, add some water one tablespoon at a time until the dough reaches the right consistency. Remember, you don't want it to be so damp that it gets sticky!
- Once you're done kneading the dough, wrap it in plastic wrap and let it sit on the counter for an hour or so.
- Feed the dough in walnut-size pieces into your pasta maker (with the spaghetti attachment) and use the cutter to make 8-inch strands.