I really like this little pasta maker from Williams-Sonoma. Last summer, Sophie took a cooking class where they made homemade pasta with a buttery herb sauce. Seriously, it was the best pasta I've ever eaten. I say this because I'm not a big pasta fan. I like a little bit of pasta with my sauce. Whereas, Sophie prefers a lot of pasta with a smidgen of sauce and Vince prefers just a heavy sauce and no pasta. If you like delicately textured pasta, then you will like this recipe.There are only 2 ingredients. How simple is that? The trick to making it is being "gradual" in incorporating the flour to the egg mixture, otherwise, it will become tough and leathery. Sophie is very hands-on and so making this is a lot of fun for her.
This is what Sophie and I are having for dinner tonight.
Homemade Pasta
2 cups of flour (plus 1/2 cup reserved)
3 large eggs
In a large bowl, measure the 2 cups of flour and create a well. Add 3 large eggs into the well of the flour. Carefully pull the flour from the walls into the center with a fork, gradually mixing the flour and egg. When mixture becomes less sticky, knead into a ball. Knead until well mixed and firm, but not sticky.
Divide the dough into 6 small balls, about the size of a large golf ball.
Start the pasta machine on the rollers at the widest setting. Run the pieces through the rollers, about 6 times, folding the pasta either top-to-bottom or side-to-side to achieve a long sheet. Continue to roll the sheets through the rollers with each smaller numbered settings until you achieve the thickness you wish, usually the smallest or second smallest setting.
Pile loosely on wax paper, cover with a damp dish towel until you are ready to use.
Cook pasta for about 4 minutes, when it floats to the top it is finished.
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