Monday, September 19, 2011

Cook: Home-made is Best

I usually go with the processor method, but mine
is busted, so volcano it is!

If you've never had home-made pasta you just don't know what you are missing! It's much easier to make then you think it's going to be, and is very high reward!

There are 2 methods I use to make the dough:

The Volcano

This is where you place your flour directly on your counter-top, then make a little depression in the centre and put your eggs in that. Then use your fork/finger to incorporate the eggs and flour and create your dough.

The Processor

This method is much faster and easier to clean up! You can put all your pasta ingredients into your food processor, then just quick little pulses to combine it all together. As long as you don't over-work the dough it will remain soft and yummy.

Rolling it out.
Once you've let your dough rest you need to roll it out flat.

The Rolling Pin

This method is really labour intensive, and again, messy. You start from the middle and roll outwards, turning the dough as you go to stretch it nice and thin. You can use a pizza cutter, or just a knife to cut out the pasta.

Pasta Press

I had quite the epic journey to find my pasta press! Apparently a lot of home-cooking shops don't sell them. If you're lucky enough to own a Cuisinart mixer you can get an attachment pretty easily, but a free-standing reasonably prices pasta press was very hard to find. I ended up paying about $40 for one that mounts to the counter, the bracket broke within the year.

The press was definitely worth the money though! It's much easier to create nice thin pasta and the back part of mine cuts spaghetti.

I really recommend everyone try to make pasta at least once, because the taste is going to turn you!!

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