Scarlet (11) has become very engaged in the kitchen. In her typical can do spirit she decided to try making homemade pasta after seeing it done on one of the final episodes of the Worst Cooks of America. Afterall if they can do it…. This mind you was on a school night after doing homework.
She mixed and kneaded the dough right onto the marble countertop. Ever since I started baking I’ve dreamed of having a marble surface for dough. My dream finally came true last year. We started with a marble island and loved it so much we did the rest of the kitchen! But that’s another blog post, back to the pasta… Once the dough reached the right consistency she divided it into 4 sections and rolled it through the pasta machine 5 times, using a thinner setting each time. Once it was thin and flat she put it through the wide noodle setting and my job was to catch it and transfer to the drying rack. Dan is in the background browning up some Five Marys ground beef.
A quick taste test just because.
The tomato sauce has been added to the beef and we are ready to cook the pasta! We are using Newman’s organic sauce this year because our tomatoes didn’t grow. It’s not as good as homemade but it’s pretty tasty.
Fresh pasta cooks very quickly. About 3 minutes after returning to a boil.
Topped with the bolognase sauce, a little parmasean cheese and some fresh basil this was a weeknight winner by Chef Scarlet!
Even approved by the toughest of critics, her brother Zachary (I promise he’s not drinking wine, that’s Dan’s).
Homemade Pasta Dough
2 cups flour
1/2 teaspoon salt
1/2 teaspoon extra-virgin olive oil
Flavor and color variations, recipes follow, optional
Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour.buse a drying rack or flour a baking sheet to hold the rolled out finished pasta.
With the roller on the widest setting, pass the pasta through the machine’s rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting. Roll through desired noodle cutting and place on drying rack or floured baking sheet. You can cook immediately in salted boiling water for about 3 minutes after returning to a boil. Or you can let it dry and store it for later.
Tutto Bene! ????????
Recipe adapted from here: