Try your hand at making fresh pasta this year

Making fresh pasta can be a game changer — although the prospect of creating homemade noodles can seem daunting.

But it’s not necessarily difficult, and it isn’t expensive. It’s a simple meal that anyone can do.

While you can make any type of pasta imaginable — think lasagna, ravioli, papperdelle, fettuccine, spaghetti and more — and in a variety of flavors, it’s easiest to start with a plain, flat noodle such as fettuccine or papperdelle.

When making pasta, use high-quality ingredients. There aren’t many ingredients needed, so buy a good olive oil and use fresh eggs.

You can use all-purpose flour, but you can also use a 00 flour for a light, tender pasta.

Many people recommend weighing the ingredients to ensure the dough is the right texture.

Keep your dough under wraps so it doesn’t dry out. Use plastic wrap, a clean towel or even an upturned bowl.

And make sure to make space on your counter to roll the dough.

While there are electric stand mixers with pasta attachments, you can also use a hand-cranked pasta machine or even just roll the dough out with a rolling pin, but you’ll have to work to get it thin enough.

The basics of pasta-making are simple — place your flour in a mound, create a well in the center, crack the eggs and oil into the center and gradually mix, incorporating the flour as you go. Cover the dough and let it rest for about 10 minutes, then knead it by hand for five to seven minutes. 

Shape the dough into a ball, wrap tightly, and rest for 30 minutes at room temperature.

Then it’s a matter of rolling the dough out into increasingly thinner sheets and cutting it. Some people recommend semi-drying the sheets before cutting them. Dust the pasta noodles liberally with semolina flour to prevent sticking and cover.

It’s best to cook homemade pasta on the same day it’s made, but it can be air-dried, uncovered, for 15 to 20 minutes, placed in zipper-lock bags and frozen for as long as a month.

Cook the pasta in well-salted water and enjoy.

Following are some recipes for homemade pasta and some sauces from loveandlemons.com, foodnetwork.com, gardenbetty.com and damndelicious.net.

 

 

Homemade Pasta

2 level cups flour

3 large eggs

1/2 teaspoon sea salt

1/2 tablespoon extra-virgin olive oil

Place flour on a clean work surface and make a nest. Add eggs, olive oil and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.

Knead dough eight to 10 minutes, until it is cohesive and smooth. If the dough seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape dough into a ball, wrap in plastic wrap, and let rest at room temperature 30 minutes.

Dust two large baking sheets with flour and set aside.

Slice dough into four pieces. Gently flatten one into an oval disk. Run dough through a pasta maker on level one three times.

Set dough piece onto a countertop or work surface. Fold the short ends in to meet in the center, then fold the dough in half to form a rectangle. Run through the pasta roller three times on level two, three times on level three, and one time each on levels four, five and six.

Lay half of the pasta sheet onto a floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured.

Repeat with remaining dough.

Run the pasta sheets through a pasta cutter  or cut into narrow strips. Cook pasta in a pot of salted boiling water for one to two minutes.

 

 

gardenbetty.com

Fresh Homemade Pasta

For egg pasta:

2 cups flour, plus more for rolling and dusting

3 large eggs

2 tablespoons olive oil

For herb pasta:

2 cups flour, plus more for rolling and dusting

3 large eggs

2 tablespoons minced fresh herbs, such as basil or parsley

2 tablespoons olive oil

For vegetable pasta:

2 cups flour, plus more for rolling and dusting

2 large eggs

1/4 cup vegetable juice, such as beet, spinach or carrot juice or tomato paste

1-1/2 tablespoons olive oil

For squid ink pasta:

2 cups, plus more for rolling and dusting

3 large eggs

1-1/2 tablespoons olive oil

8 grams squid ink

Mound flour onto work surface and make a large well in the center. Crack eggs into the well, followed by the remaining ingredients in your chosen pasta recipe.

Using a fork, beat the eggs, oil  and other ingredients until well combined. Little by little, add the flour to the egg mixture and beat until all of it is incorporated. Mix the dough with your fork until it begins to take shape and you can gather it into a loose ball.

With your hands, knead the dough about 10 minutes, until dough firms up. When dough looks smooth and no longer feels sticky, shape it into a ball and cover with a kitchen towel. Let dough rest at least 30 minutes.

Cut dough into quarters. Keep the rest of the dough covered with a towel while you work on each piece.

On a floured surface, roll out the dough as thin as you can get it — you should be able to see your hands through the pasta sheet when you pick it up. Dust liberally with more flour to prevent sticking. Fold the pasta sheet a few times over itself and cut to desired width.

Shake noodles out, toss with a little flour, then let them rest in loose mounds on a towel while you roll out the remaining dough.

Drop pasta into a boiling pot of salted water and cook two to five minutes, depending on thickness.

General pasta widths are 1/16 inch for spaghetti, 1/8 inch for linguini, 3.16 inch for tagliatelle, 1.4 inch for fettucine and 1 inch for pappardelle.

If storing the pasta to use later, lay noodles out in long strands to rest and dry out a little. Pick up a single-serving portion of noodles and twirl into a nest. Repeat with the remaining noodles, then place the nests on a cookie sheet and freeze about one hour. Once firm, transfer to a freezer-proof bag or container and freeze again.

Frozen pasta can go straight into boiling water and takes a little longer to cook, but otherwise comes out exactly like fresh pasta.

 

damndelicious.net

 

Vodka Sauce

8 ounces radiatore pasta

3 tablespoons unsalted butter

2 cloves garlic, minced

2 medium shallots, diced

1/4 cup tomato paste

1/4 teaspoon crushed red pepper flakes or to taste

1/4 cup vodka

1 14.5-ounce can crushed tomatoes

1 teaspoon sugar

1/2 cup heavy cream

1/3 cup freshly grated Parmesan

Kosher salt

Freshly ground black pepper

1/4 cup basil leaves, cut chiffonade

In a large pot of boiling salted water, cook pasta according to instructions. Reserve one cup water and drain well.

Melt butter in a large skillet over medium low heat. Add garlic and shallots and cook, stirring frequently, four to five minutes, until tender. Stir in tomato paste and red pepper flakes for one minute, until fragrant.

Working carefully, stir in vodka, scraping any browned bits from the bottom of the skillet. Stir in crush tomatoes and sugar. Bring to a boil, then reduce heat and simmer, about 10 minutes stirring occasionally, until reduced and thickened.

Stir in heavy cream and Parmesan about two minutes, until smooth. Stir in pasta, adding reserved pasta water as needed, one tablespoon at a time, until desired consistency is reached. Season with salt and pepper.

Serve immediately, garnished with basil, if desired.

Makes four servings.

 

Aglio e Olio

8 ounces spaghetti

6 tablespoons extra-virgin olive oil

1 cup fresh French-style breadcrumbs

Kosher salt

Freshly ground black pepper

4 cloves garlic, thinly sliced

1/4 teaspoon crushed red pepper flakes

1 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley leaves

In a large pot of boiling salted water, cook pasta according to instructions. Reserve one cup water and drain well.

Heat two tablespoons olive oil in a large skillet over medium heat. Add breadcrumbs and cook three to five minutes, stirring, until browned and toasted. Season with salt and pepper. Set aside.

Heat remaining olive oil in the skillet. Add garlic and red pepper flakes and cook two to three minutes, stirring frequently, until garlic is golden. Add pasta, 3/4 cup Parmesan and 1/2 cup reserved pasta water. Cook, stirring constantly, adding remaining water as needed, one tablespoon at a time, until cheese has melted and desired consistency is reached.

Serve immediately with breadcrumbs, garnished with remaining Parmesan and parsley, if desired.

Makes two servings.

 

Quick Tomato Sauce

1 tablespoon olive oil

1 pound lean ground beef

1 small onion, diced

1 celery rib, diced

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 cup tomato paste

1/4 cup dry red wine

1 28-ounce can crushed tomatoes

1 14.5-ounce can fire roasted petite diced tomatoes

1/2 teaspoon sugar

1/4 cup freshly grated Parmesan

2 tablespoons unsalted butter

Kosher salt

Freshly ground pepper

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add ground beef, onion and celery and cook three to five minutes, until beef is browned. Drain excess fat.

Stir in garlic, oregano and basil and cook one minute, until fragrant. Stir in tomato paste. Stir in wine, scraping any browned bits from the bottom of the pot. Stir in tomatoes and sugar. Bring to a boil; reduce heat and simmer 10 to 15 minutes, until flavors have blended.

Remove from heat. Stir in Parmesan and butter until melted, then season with salt and pepper to taste.

Serve with desired pasta.

Makes six cups/

 

 

Brown Butter Mushroom Pasta

8 ounces spaghetti

1 tablespoon extra-virgin olive oil

1/2 cup fresh French-style breadcrumbs

Kosher salt

Freshly ground black pepper

8 tablespoons unsalted butter

3 cloves garlic, minced

8 ounces cremini mushrooms, thinly sliced

4 sprigs fresh thyme

2 tablespoons chopped fresh parsley leaves

In a large pot of boiling salted water, cook pasta according to instructions. Drain well.

Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook three to five minutes, stirring, until browned and toasted. Season with salt and pepper Set aside.

Melt butter in skillet over low heat, one tablespoon at a time, until butter starts to foam. Add garlic and cook one minute, stirring frequently, until fragrant. Stir in mushrooms and thyme and cook three to five minutes, stirring occasionally, until mushrooms are tender and browned. Season with salt and pepper.

Serve pasta immediately topped with mushroom-butter mixture and breadcrumbs and garnished with parsley, if desired.

Makes two servings.

 

 

 

Easy Baked Meatballs

2 tablespoons unsalted butter

1/2 small onion, diced

2 cloves garlic, minced

1/4 cup dry red wine

1 28-ounce can crushed tomatoes

1 15-ounce can petite diced tomatoes

1 teaspoon Italian seasoning

Kosher salt

Freshly ground black pepper

For meatballs:

1 pound lean ground beef

1 pound Italian sausage, casing removed

1/2 small onion, grated

1/2 cup panko breadcrumbs

1/4 cup whole milk

1 large egg

1/4 cup freshly grated Parmesan

1/4 cup chopped fresh parsley leaves

2 cloves garlic, minced

2 tablespoons chopped fresh basil

Kosher salt

Freshly ground black pepper

In a large bowl, combine ground beef, Italian sausage, onion, panko, milk, egg, Parmesan, parsley, garlic and basil. Season with one teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll mixture into 1 to 1-1/4-inch meatballs.

Place meatballs in a single layer onto the a baking sheet lined with parchment paper. Bake in a 400-degree oven for 18 to 20 minutes, until cooked through. Set aside.

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion and cook two to three minutes, stirring frequently, until translucent. Add garlic and cook one minute. until fragrant. Stir in wine, scraping any browned bits from the bottom of the pot. Stir in tomatoes and Italian seasoning, then season with salt and pepper. Bring to a boil, reduce heat and simmer 10  minutes, until flavors have blended.

Stir in meatballs and cook three to five minutes, until heated through and evenly coated in sauce. Serve immediately.

Makes eight servings.

 

 

Instant Pot Bolognese

1-1/2 tablespoons unsalted butter

1 sweet onion, diced

1 carrot, diced

1 celery rib, diced

1 pound lean ground beef

1/2 pound ground pork

4 ounces pancetta, diced

Kosher salt

Freshly ground black pepper

1/4 cup tomato paste

3 cloves garlic, minced

2 teaspoons dried oregano

14 teaspoon crushed red pepper flakes

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

3/4 cup dry red wine

1 28-ounce can crushed tomatoes

1/2 cup beef stock

1/4 cup heavy cream

2 tablespoons chopped fresh parsley leaves

Set a 6-quart Instant Pot to the high saute setting. Melt butter, then add onion, carrot and celery and cook three to four minutes, stirring often, until onions have become translucent.

Add ground beef, pork, pancetta, one teaspoon salt and 1/2 teaspoon pepper and cook five to 10 minutes, until browned, making sure to crumble the meat. Drain excess fat.

Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon and cook one minute, until fragrant. Stir in wine, scraping any browned bits from the bottom of the pot, and cook two minutes, until reduced. Stir in crushed tomatoes and beef stock.

Select manual setting, adjust pressure to high, and set time for 20 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Select low sauté setting and simmer five to 10 minutes, uncovered, stirring often, until it reaches desired consistency. Stir in heavy cream and parsley and season with salt and pepper.

Serve immediately.

Makes eight servings.