PASTA – WORTH IT, NOT WORTH IT WORTH IT!_-
– I’m sad to tell you that proper serving size for pasta is 100-150 grams per person. It is not the portions many of us are used to, but you could serve pasta as a small “primo” and also cook up a whole fish en papillote! –
PROPORTION: One egg per every 100 grams of flour, so you can scale up or down.
3 WHOLE EGGS
150 grams SEMOLINA FLOUR
150 grams ALL PURPORSE FLOUR
PINCH OF SALT
NOTE: This is a recipe/technique for those of us WITHOUT a pasta maker.
- Measure out semolina and all-purpose flour and put in Cuisinart.
- Break eggs into Cuisinart and add a pinch of salt.
- Blend until it becomes doughy.
- Remove dough from Cuisinart and knead well for about 10 minutes (put your back into it!).
- If dough feels too tough or dry, simply wet your hands with water and knead dough until the consistency feels right. The dough should stay together and be moist, and not too tough.
- Use a rolling pin to roll the dough out to be verrrry thin.
- When the dough starts to be translucent (see through) it is getting to the proper thinness. (It should be so thin that you are able to see newspaper type through it!)
- 5-10 minutes of rolling. More if you have made more dough.
- Once dough is rolled out, use the width of a ruler to measure out even strips.
- Cut along those lines, you should have long strips of dough.
- Roll individual strips again, just a few times, so dough is even thinner.
- Measure a length of 1 ½ inches on each strip and then cut dough into small rectangular shape.
- Place index finger in the middle of the small rectangle and use middle finger and thumb to press sides in. You should be making a butterfly shape.
- Repeat until all dough is made into butterflies.
- Cook quickly on boiling water.
- I ate it just with some melted butter, olive oil, and Parmesan and it was SUPER YUMZ.
Making pasta has always been a dream, but I don’t have a pasta maker, nor do I really want one (counter space and storage issues). This technique requires some time and effort in the form of kneading and = rolling out the dough to be really thin, but it really wasn’t so bad. One tip that is worth repeating is that you should roll out your dough until you can read through it (put a magazine or newspaper under it to see). Once you can see through it, it’s ready to be shaped. When my little butterflies started coming together I was SO psyched and proud! I cooked them and just added some olive oil and Parmesan to taste. They were great! Fresh pasta has much more flavor and the texture is divine. I think they would be even yummier in my pesto or a simple tomato sauce. VERDICT: WORTH IT.