I know, I know. Who- in this day and age of cheap, available, ready made pasta of all shapes, sizes, colours and brands- would want to actually make their own fettuccine?
Well, first of all I’m not really into the habit of making pasta dough from scratch. I probably do it twice a year- at most. But in the last three years, whenever I made it I’d vow to do it much more often. It’s completely different from your everyday Regina ready to boil dry version. Even if you do it once in your life, it’s worth it just to be able to oh-so-casually say, “What brand is this pasta? Oh no, it’s not store-bought. I made it actually.”
Before you decide to do this, make sure you’ve done a couple of good workouts at the gym first, because you’re going to be doing some very serious, work-it-till-your-arm-pops-out-of-its-socket kneading.
2-3 cups all-purpose flour (you may need to add more)
1 tspn vegetable/olive oil
½ tspn salt
Stuff you’ll need:
A clothes hanger
A pasta maker (or substitute a rolling pin and sharp knife)
In a big bowl, mix the salt and flour then make a little well in the centre. Beat the eggs and oil together and slowly pour them into the well.
Gradually start mixing the wet and dry ingredients with a wooden spoon making sure the well stays intact. Just keep stirring in a circular motion, incorporating more and more flour into the egg until you get a soft, shaggy ball of dough.
Now comes the fun, exhausting part. Transfer the ball of dough to a floured surface and start kneading it. Pull it, stretch it, pound it.
Knead, knead, knead, knead, knead, knead and knead some more.
I may have kept at it for 15 minutes. My arm was killing me.
Don’t stop until your ball of dough is all supple, non sticky and shiny.
Wrap it up in cling film and let it rest for about 30 minutes.
You’re ready to turn this shapeless blob of dough into tendrils of pretty pasta.
Divide the dough into 2 or 4 parts to make it easier to work with.
Flatten the piece of dough into a rectangular disc and then run it through the pasta machine’s largest setting, then repeat with a narrower setting (and dust with flour midway so it doesn’t stick) until you have a thin sheet of dough.
After that you simply run it through the fettuccine extension and dust the pasta strands with flour to keep them separated.
Look at that!
Some people go out and buy a fancy pasta hanger, but I like to improvise and use the money I save to buy some cute nail polish (I’m so frugal).
The boiling part you already know;)
Did you know that fresh pasta is the hungry man’s best friend? It’s totally done in just 2 or 3 minutes!
I made a quick, light tomato basil sauce for this because I really wanted to taste the pasta. You can also use your favourite marinara.