Friday, January 28, 2011
Love and Pasta
Don’t be like me and make your well so small that the eggs fall out.
I found the easiest way is to squash it with both hands and then stretch the dough away from me with one of them while holding it with the other, pushing with the base of my hand near my wrist. I then simply fold it back on itself, give it a little twist and repeat. Keep doing this until the dough feels smooth.
Most recipes say to wrap your ball of dough in cling film and leave it somewhere cool (the fridge) for 1 hour.
Alternately, you could roll this out by hand as thin as you can possibly get it and cut it into whatever shape you prefer. I was disappointed at the thickness I achieved by rolling this by hand and would prefer to use a roller with thickness settings. (What a wonderful valentines gift that would be. It’s the gift that keeps on giving!)
If you want to dry the pasta, you could use hangers (cleaned and floured) to hang the pasta until dry. I was cooking these up right away so as soon as I finished up with the dough, I put a pot of salted water on the stove to boil. I wasn’t sure if the pasta would stick together so I started working in batches. Fresh homemade pasta cooks so quickly (2-3 minutes) so it became quickly clear to me that cooking in batches was not necessary. Toss all the pasta in the boiling water and test a piece after two minutes by biting it to see if it is the perfect al dente.
There is just no way to describe the fresh flavors of homemade pasta: It’s love twirled around a fork.