Even though I ate almost exclusively Italian food as a child, I didn’t grow up making pasta at home. My 100% Irish mother (hi Mom!) is an amazing cook, and perfected the Italian family favorites, but for some reason we never made pasta.
But, oh, fresh pasta is oh-so-good. It is worth the effort to combine flour, eggs, and a little salt into something that has an airiness the dried stuff never does. I think the idea of rolling, and rolling, or hand cranking away to get the desired thinness always kept me away, but it’s so much easier with one of these:
The pasta maker attachment to the Kitchen Aid may prevent me from buying pasta for a long time. With a few turns of a dial, and a switch of attachments between the roller and the cutter, you have homemade delicious, wow your guests into thinking you’re more gourmet than you really are, pasta (in this case linguini).
I used the basic pasta recipe from The Silver Spoon. This cookbook is the Joy of Cooking for Italians, so I figured they must know what they’re doing. And they did. Actually, Amazon just told me they have a whole separate pasta cookbook. Just saying..
But back to the recipe. It’s nothing too complicated- mix 1 and 3/4 cups of flour with two eggs and a little salt. Incorporate until you have a ball of dough and kneed for about 10 minutes. (Note, I had to add some water here to get things to meld. Make sure you don’t add too much or your dough will be soggy). Let the dough sit for about 15 minutes, then process through your pasta machine.
Now, after kneeding dough by hand for 10 minutes it dawned on me that this whole thing could have been done in the Kitchen Aid, just using the dough hook for the 10 minutes of kneeding. Next time, I suppose.
A word to the wise- as you are layering your sheets of uncut pasta, and then processing the sheets through the cutting attachment, sprinkle the pasta with flour to prevent it from sticking together. Especially if you live somewhere that generally has 80% humidity this time of year.
Boil in lightly salted water for 3 minutes or so (more or less depending on the thickness you ended up with), drain and splash with some olive oil.