Home Made Pasta
It has been a long time since I last tried to make home made pasta. It was in the early 90s and I had gotten an inexpensive pasta machine for christmas. I don’t remember it very well but what I do remember is that I thought I needed to let it dry before I boiled it; so, I carefully hung it from dowel rods in the kitchen. When I came back, there were broken pieces of pasta everywhere. There was enough on the counter top for eating and a lot on the floor.
I'm sure I used it more than once but it was so infrequent that I donated the pasta maker to Good Will when I was packing up to move.
I’ve been seeing a lot of home made pasta is easy to make on YouTube; so, I decided to give it a try. I checked my ratios recipe, 3:2 for flour:egg. Then I weighed my egg: 54g. Then measured out 125g of flour. Now, if you’re quicker with math than I was, you’ll notice that 125g was not correct; 81g was. However, I proceeded to mix and quickly spotted my error. So I grabbed another egg.
While my dough was resting, I prepared a sauce with tomatoes and basil from the garden. Put a pot of water on and went back to the dough. Roll it, roll it, roll it (maybe as long as I kneaded it); this is taking a while. I decided it was probably enough—it wasn’t. Then I folded it up and cut it into strips.
I tossed it with a little flour, added salt to the water and in they go. This was going better than expected. Sauce is about done; pasta (umm, they look a bit thick) looks done. Drained, tossed with parmesan cheese, black pepper and butter. Wait, what is that lump? Why did the cheese…