January 25, 2010
“Hasta La Pasta, Baby”- Homemade Garlic and Rosemary Pappardelle While I was couch surfing this weekend, I spent some time looking through some pictures from my trip to Italy a few summers ago.  After browsing through the photos of the amazing Italian dishes, I got the urge to make my own homemade pasta.  This was my first time making homemade pasta and  I don’t think I’ll ever go back to boxed pasta ever again! What You Need: 1 1/2 Cups All Purpose Flour (or Whole Wheat) 3 Whole Eggs 1/2-1 Tbsp. Garlic Salt 1 Tbsp. Dried Rosemary Olive Oil 1 Jar Tomato Sauce Fresh Basil (chiffonade) Ricotta 1. Fill a medium pot with 6 cups of water and a splash of olive oil.  Set on medium heat and bring to a boil. 2. Add the flour, garlic salt and rosemary to a cuisinart with S-blade attachment.  Pulse the mixture to just blend the dry ingredients together.  Then, add in the 3 whole eggs.  Turn on the machine until the dough begins to form.  In some cases the dough may form a ball, or might form crumbs.  If yours forms crumbs, don’t worry.  You can always dump the mixture onto the counter and form the ball by hand. 3. Then, touch the dough with your finger.  If it is sticky, add about another teaspoon of flour to the mixture and turn the cuisinart on again.  Next, dust your counter and rolling pin with flour.  Then, divide your pasta dough into quarters.  Take one of the portions and shape it into a rectangular piece. Set the others aside. 4. Next, use roll out the dough to form a long, thin rectangular strip.  Be sure to dust the dough and rolling pin with flour every now and then to prevent the dough from sticking.  Roll the dough until it is very thin. Even when you think its thin enough, keep rolling it. 5. Then, use a pizza cutter or if you have it a Ravioli Cutter to cut long strips of pasta. 6. Gather the strips of pasta and dust with flour.  Set aside and repeat steps with the rest of the pasta dough. 7. Next, toss about 1/4 of the fresh pasta into the boiling water.  Allow the pasta to cook for about 45 seconds-1 minute.  Scoop out the pasta with tongs and set aside.  Continue this step until all pasta has been cooked. 8. Combine the fresh pasta with tomato sauce, fresh basil and a dollop of ricotta cheese. *You can make a large batch of fresh pasta dough and save it in the freezer.  Be sure to flour the dough well (do not cook it first)

“Hasta La Pasta, Baby”- Homemade Garlic and Rosemary Pappardelle

While I was couch surfing this weekend, I spent some time looking through some pictures from my trip to Italy a few summers ago.  After browsing through the photos of the amazing Italian dishes, I got the urge to make my own homemade pasta.  This was my first time making homemade pasta and  I don’t think I’ll ever go back to boxed pasta ever again!

What You Need:

1 1/2 Cups All Purpose Flour (or Whole Wheat)

3 Whole Eggs

1/2-1 Tbsp. Garlic Salt

1 Tbsp. Dried Rosemary

Olive Oil

1 Jar Tomato Sauce

Fresh Basil (chiffonade)

Ricotta

1. Fill a medium pot with 6 cups of water and a splash of olive oil.  Set on medium heat and bring to a boil.

2. Add the flour, garlic salt and rosemary to a cuisinart with S-blade attachment.  Pulse the mixture to just blend the dry ingredients together.  Then, add in the 3 whole eggs.  Turn on the machine until the dough begins to form.  In some cases the dough may form a ball, or might form crumbs.  If yours forms crumbs, don’t worry.  You can always dump the mixture onto the counter and form the ball by hand.

3. Then, touch the dough with your finger.  If it is sticky, add about another teaspoon of flour to the mixture and turn the cuisinart on again.  Next, dust your counter and rolling pin with flour.  Then, divide your pasta dough into quarters.  Take one of the portions and shape it into a rectangular piece. Set the others aside.

4. Next, use roll out the dough to form a long, thin rectangular strip.  Be sure to dust the dough and rolling pin with flour every now and then to prevent the dough from sticking.  Roll the dough until it is very thin. Even when you think its thin enough, keep rolling it.

5. Then, use a pizza cutter or if you have it a Ravioli Cutter to cut long strips of pasta.

6. Gather the strips of pasta and dust with flour.  Set aside and repeat steps with the rest of the pasta dough.

7. Next, toss about 1/4 of the fresh pasta into the boiling water.  Allow the pasta to cook for about 45 seconds-1 minute.  Scoop out the pasta with tongs and set aside.  Continue this step until all pasta has been cooked.

8. Combine the fresh pasta with tomato sauce, fresh basil and a dollop of ricotta cheese.

*You can make a large batch of fresh pasta dough and save it in the freezer.  Be sure to flour the dough well (do not cook it first)

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