It’s Time For A Recipe: Pasta That Is!

Easy, cheap and boy it is ever delicious!

It’s been a while since my man and I had been grocery shopping and our fridge looked kind of empty. Fruit juice, milk, mustard, pickles, eggs, butter, shallots, a few spinach leaves, garlic and one big tomato… Needless to say, our options were LIMITED.

I’ve been breaking my younger brother’s ears for months with the idea of having a pasta-making weekend at the cottage, something I did with the girls a few years back. That project is still on hold, but I’ve passed my knowledge along to my sister-in-law and tested the recipe once more.

So, if ever you’re looking to impress your guests with a no brainer meal that’ll cost you under 10$ or empty out what is left in your fridge, making fresh pasta is the way to go!

What you’ll need to feed 4 hungry bellies:

  •  250 g of Flour
  • 6 eggs
  • 1 tbsp Olive Oil
  • 1 tbsp Milk

Fresh Pasta Ingredients Include Eggs, Flour, Olive Oil, Milk. Photo credit: Kim Gradek

How to make the dough:

  1. Take 5 of your 6 eggs and separate the white from the yolk. Reserve the yolk.
  2. Create a mound of flour on your counter and dig a hole in the center of it. Even better, if you have a Kitchenaid Stand Mixer just pour it in.
  3. Pour your liquid (egg, egg yolks, olive oil and milk) into the mixer and start it (should take about 5-7 minutes), or in the hole you just made in your mound of flour.
  4. Making little circles with your fingers, mix in the liquids and the flour. It will eventually start to thicken to form a dough. Don’t worry if it looks like a mess, it’s suppose to! You’ll eventually get there… patience is the rule of thumb.
  5. Once the mixture stops sticking to the sides of your bowl, or to the counter top, your dough is done. Wrap it in a film paper, and cool it by letting it rest for at least 30 minutes in the fridge.
  6. Pat yourself on the back, it’s time to relax!
  7. Once it’s nicely chilled, dust your countertop with flour once more, and cut your dough ball into about 1 inch thick slices.
  8. Using a rolling-pin, flatten out your dough until it’s thin enough for your pasta making machine. And don’t forget to flip it. Each time you flip, remember to dust some flour under there.
  9. You’re now ready to use the pasta machine!

So you want to make fancy pasta??? The key is in the stuffing, or the sauce, or both! And the possibilities are infinite…

Homemade Spinach, Lemon Confit and Ricotta Tortellini- Photo credit Kim Gradek

Here’s another recipe for a really simple and tasty pasta sauce. It’s our Sunday night classic!

What you’ll need:

  • 1 Garlic Clove, diced
  • 2 Big Tomatoes (or 4 italian tomatoes), diced
  • Fresh Basil Leaves, chopped
  •  1/4 cup Olive Oil
  • Salt, pepper

How to do it:

  • On medium high heat, pour the olive oil into a large frying pan.
  • Once the oil starts waving (that means it’s hot enough), add in your diced tomatoes and garlic. Let it cook until the tomatoes start softening up. About 5 minutes.
  • Remove from heat and add in the basil, salt and pepper to taste.

And if this is not working for you, let loose and have fun with it!

Homemade Ricotta Raviolis with Roasted Butternut Squash, Kale and Chestnuts. Photo Credit: Kim Gradek

A few tips:

  • Flour is your best friend! Dust in your countertop, in your pasta making machine and on your finished pasta especially if you’re making spaghetti, linguine, fettuccine, etc.
  • Don’t feel like waiting for it to dry? No problem, just boil some water and cook between 3-5 minutes depending on your level of appreciation for al-dente pasta!
  • Made a little too much? Lay the rest out on a baking sheet which you can put in the freezer and savor another day.

Voilà! From my kitchen to your’s: Bon appétit!

6 Comments

  1. Debolino says:

    Kim! I love it!! What a journey into belly heaven. I’m reading this at 6pm, prime craving time and would love to taste this ready made! My bubble burst though as I have no pasta machine😦. Must I add this to Santa’s list? As for me, I just put a cocotte into the oven where the lamb shoulder will lay on top of a Caponata-like mixture for 7 glorious hours. Give me your opinion, shall I serve it tomorrow with a purée de pommes de terre à l’ail saupoudrée d’une tome (genre Joyeux Fromagers) or do a classic pommes boulangères? I look forward to your recommendation.

    Je t’adore!!!

    Big cous

    • Kim says:

      Thank you Deb!!!!You can definitely add the pasta machine to your Xmas list. They sell some at Stokes and Linen Chest for about 40$… we’ve had this one for almost 3 years now and it works just as well as the KitchenAid extension, which is almost 6 times the price…and only works with the mixer.

      As for your lamb, it sounds completely delicious, especially with the few snowflakes that are falling this am! Absolutely love slow-cooked meats. I would probably serve it with the classic pommes boulangères and reserve the cheese for in between the main course and dessert🙂

      Let me know how it goes!

  2. Pingback: FRESH PASTA « poppy and sesame

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