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Farmstays in Tiverton Rhode Island

Homemade Pasta Recipe & Step by Step Photos- got it right this time!

I think I have the basic pasta recipe down now. The only mistake I made this time was dumping all the flour and eggs in the mixer at the same time. It was too much for the mixer to handle, but came out fine once I kneaded it by hand.
I made a double batch using 4 1/2 cups flour, 7 eggs and a sprinkle of salt.

Looks like a tiny bit, huh?
We took this much dough off & covered the rest. (I just left it in the mixer, with the cover on)


We put it thru the mixer on the widest setting 4 times, folding it in half each time. Why 4? I don’t know, just sounded good.

After that, we cut it half, leaving the other half right on the counter. It goes quick, didn’t dry out at all.
We ran it thru all the settings one by one. Definitely a two person job! Pasta arm! We then cut that in half, or into what ever size noodles you would want. I’m thinking that if you wanted to make lasagna noodles, you could just stop here.
Tonight we used the wider cutting setting. We had enough for the 6 of us for dinner. And plenty to freeze. I’ll let you know how that comes out when we take it out of the freezer.

Served it up with some olive oil, garlic and fresh basil, oregano and parsley. YUM!
And some fresh corn from my other neighbor- thanks Pete!

I will be entering the recipe in Presto Pasta Nights hosted this week by Pam of Sidewalk Shoes.

And the photo of Jami’s pasta arm in Laura’s foodie photo contest at
Don’t forget you can come over and vote for my photos on Sunday or Monday.