Fresh Pasta

Grandmaman pulled out Oma's pasta machine today and Papa and I made pasta.  Results were very tasty.  We made fettucine this time and although the results were not uniform we learned a few tips that will help with future endeavors.

Recipe we used today:

1 1/2 cups flour (we just used all purpose flour)

3 eggs

1 1/2 tsp. salt

1 tsp. extra virgin olive oil

Mound flour on counter or in large bowl.  Mix salt in to flour.  Make well in center of flour.  Put eggs and oil in mound of flour and mix with fork (whisking eggs as you go) until a soft dough forms.  Turn onto a floured surface.  Knead dough for 5 minutes. Wrap with a tea towel (so the dough doesn't dry out) and let rest for 15 minute. For this amount of dough cut the dough into four pieces and process one piece at a time (wrapping the waiting dough until ready to process).

Processing the Dough into Pasta

Set the regulator knob to position number 1.  Pass a dough piece through the smooth rollers. Fold the slice of dough and sprinkle flour between the folds.  Flour as necessary and repeat a few times through position 1.

 Set the regulator knob to number 2 and pass the dough through.  Reduce the thickness of the dough by adjusting the regulator know decreasing it one number at a time until the dough reaches the desired thickness.

Once you have your pasta sheet it can be shaped  into the desired pasta form.  Today we made fettucine by passeing the dough sheet into the cutting rollers. We hung the fettucine on rulers.  Next time we will watch for uniform size.  Practice makes perfect.  

And for supper Shrimp Fettuccine Alfredo with Fresh Pasta