Trying Out the New Pasta Maker

While I was in school two things happened. In school I made fresh homemade pasta for the first time, and back at home my dad got a new pasta attachment for my KitchenAide that I had received for my high school graduation. So with the combination of these two things, and the rainy weather, it just felt like the perfect night for homemade pasta with a simple tomato sauce. The sauce recipe is pretty much the same recipe as my bolognase, just without the meat, and I add some left over grilled eggplant to make things a little interesting. The pasta however is a simple egg pasta recipe that I learned at school. The measurements aren't exact because with pasta its more about the feeling of the dough than the exact measurements but here are the general measurements for the ingredients.

Egg Pasta:

1 3/4 cup Flour
3 eggs
1-3 teaspoons water
A pinch of salt

In a food processor combine flour salt and egg till it creates crumbles. Add water a teaspoon at a time just to let dough combine without becoming too wet. Knead dough for a few minutes and then let rest for 30 minutes. roll out dough, either with a pasta machine or by hand. Cut into desired sizes and shapes.

The pasta came out pretty well, I ended up making a pappardelle-like noodle, but the end result was pretty good. Next I want to try making ravioli and lasagna, especially because we have some really good ricotta left from making the bruschetta. Everyday this blog because more and more of a real thing for me, and while I still struggle to focus long enough to sit down and write a new post everyday, I'm starting to realize and starting to be told that this extra work I've given myself for the summer is going to be worth it in the end, some way or another. And maybe if I actually make it the next 87 days continuing to post, I can look back on it and see that I actually accomplished something. So till next time,
Keep Cooking Brooklyn!