No noodle tastes quite like that of pasta made in your own kitchen. Although the process can be longâ€”allot at least 20 minutes just for mixingâ€”the ingredients are simple, and chances are you produce some of them, like eggs, on your hobby farm.Â Â
In the video above, youâ€™ll learn a basic recipe to make a pound of fresh egg pasta, which will yield about four servings. The ingredients youâ€™ll need are (use a home scale for measuring):
- 460 grams semolina flour
- 12 grams salt
- 2 eggs
- 12 grams oil
- 86 grams water
Keep in mind that this recipe is just the tip of the iceberg when it comes to pasta-making. There are a number of pasta variations you can create, from gluten-free pasta (by substituting rice, potato and tapioca flours for the more traditional semolina flour) and flavored pasta (using farm-fresh ingredients, like spinach and roasted peppers) to pastas of all shapes and sizes.
The great thing about pasta is that anyone can do itâ€”no fancy equipment necessary. However, if you want to speed up the process, a couple of machines will help. You might consider purchasing an electric stand mixer and a pasta roller and cutter (either hand-crank or electric) if you foresee large quantities of pasta in your future. Electric stand mixers can cost anywhere from $200 to $400, but you can purchase attachments to mix, roll and cut your dough, as well as perform other baking- and cooking-preparation functions. Pasta rollers and cutters vary from the affordable hand-cranked machine, starting around $40, to electric machines, which start at around $400.
Once youâ€™re ready to make your pasta, keep these tips in mind:
- Use semolina flour, not all-purpose flour. Semolina flour creates a stronger gluten structure, preventing the dough from crumbling.
- Before adding ingredients to the flour, dissolve salt in room-temperature water and mix oil, eggs and any flavoring ingredients together.
- Add ingredients slowlyâ€”take at least 5 minutes each to add the water-salt mixture and the oil-eggs mixture. Adding ingredients too fast will result in dough thatâ€™s sticky, not the more ideal granular consistency.
- If working in humid conditions, donâ€™t be afraid to add more flour to achieve the desired consistency for the dough.
- Cook finished noodles to al dente, which literally means “to the tooth,â€ť so that there is a firmness to the noodle when you bite it.
- To serve, toss pasta with a bit ofÂ olive oil and parmesan cheese or a light amount of sauce, and enjoy!