I have mentioned a few times before on the blog that I have never really been a big fun of pasta. Not sure why though because you can make pretty awesome dishes like this penne carbonara I shared a few years back, or even as something simple as pasta with garlic and mushrooms and plus my mum is a pretty awesome cook and she always had such fun ways to make pasta. That is even how I learnt about different pasta shapes from when I was a little tot unlike most Kenyans. I think it is just one of those things, same way I do not like chapati much neither mandazis. Nothing wrong with them just not my fav. Like rice.
Yes I am a plain old Jane when it comes to my staples. I can have rice 4 times a week if I could. Just plain white rice cooked with nothing but salt. Then served with any animal protein not too much stew in it. And I’m camper not a fun of veggies either. I know that is wrong and in the recent years I have been making an effort to cook more green but it is still not enough.
Anyway in as much as I do not eat as much pasta as I would like or cook it for that matter I have always been fascinated by the art of making pasta ever since I saw it. In my mind I always assumed pasta was one of those things that are manufactured and never imagined it could be enjoyed fresh. I actually enjoyed fresh pasta for the first time in 2014 and I quite loved it. This year, one of my foodielutions (hehhe yes, foodie resolutions) was to learn how to make fresh pasta. I crossed this one off the list very fast as my 1st attempt was on the 4th. I made it once again just to make sure it works and I love it.
It is pretty simple, only ingredients you need are eggs, salt and flour then you mix and knead just like chapati.Then let it rest, just like chapati then roll out just like chapati. Easy!! Basically what I am getting at is that anyone who can make chapo can make homemade pasta. I bet you will love it as much as I did. I am not sure if the turn out was that amazing or it was the taste of accomplishment that was even more amazing. All in all it was fantastic. Only one issue though is that it will be slightly thicker than pasta made using a machine. But who cares I like them thick heheheh
Place the Flour on a surface and create well in the middle, then using a fork whisk the eggs then slowly mix in the flour till firm then knead for 10 mins. Set aside for 40 mins to rest
Roll out the dough to about 1/2 cm or less.
Bring the two ends of the dough to the middle
Roll out the door a total of 3 times. With each roll out the dough will roll out longer and thinner.
It should be thin enough to see through
Once you finish rolling, fold the dough into a roll
Using a sharp knife or pizza cutter to cut into your desired size and unfurl
Weekend Project: Making Pasta from Scratch With No Machine
- 2 cups (10 ounces) all-purpose flour
- 2 large eggs plus 4 large yolks
- 2 tablespoons olive oil
- 1 tablespoon salt
Place all the flour and salt on a chopping board or a kitchen work top. Create a well in the middle and place all the eggs and oil. Using a fork begin to whisk just the eggs in the middle of the well then slowly take in a little flour at a time to your whisked egg (see photo below) Continue doing this till you incorporate all the flour. When it gets too hard to use the fork begin to knead the dough for about 10 mins. Cover and let it rest for 40 mins.
Knead the dough again then divide into two equal parts. Roll out one half starting with the center and rolling away from you and back to the center. Once the dough is about 1/4 cm thin or less turn it and start rolling the other half in the same way.
Once you achieve a smooth oval take one end of the oval and bring it to the center and do the same to the other one. Once you do this fold it in two then roll again in the same way. Repeat this one more time making the total roll outs into 3. (See photo )
After the 3rd roll make sure you roll the dough very thin. Thin enough that you can see your fingers through it. Then roll the dough into a flat roll (see photo). Using a pizza cutter or a very very sharp knife, cut them as thin as you like. I wanted fettuccine so I did that. (See photo)
Unfurl the pasta and place it on a plate to dry, you can also hang the pasta on thin wooden planks if you wish (See photo)
Once you are ready to cook, bring a pot of water to boil, add salt then add the pasta. Cook for a maximum of 4 minutes till al dente. Mix with your favourite sauce
Total cost for preparing this recipe is Ksh 155 coming to between Ksh 77.5 to Ksh 38.75 per person.
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