Thursday, January 29, 2009

Don't put all your eggs in one basket . . .

Eggs in a Basket

Simple Egg Pasta



Ingredients:

  • 4 eggs, salt
  • 2 cups flour

Egg Noodles


Part 1:

  • Place flour in a shallow bowl..
  • Make a well in the middle. Break two of the eggs into the well.
  • Add a pinch of salt.
  • Start beating the egg with a fork.
  • Gradually incorporate more flour.
  • Add the other two eggs, still incorporating more flour.
  • At this point you may be cutting the flour more than beating.
  • When cutting the eggs and flour is no longer working, it's time to get your hands dirty. Knead the flour into the ball, until you've used up all, or most of the flour.
  • If it is still sticky add a little flour.


Part 2

  • Lightly flour the working surface.
  • Knead the dough for about 10 minutes, until the dough is elastic.
  • Shortcut: Sometimes I use my bread machine to knead the dough for 10 or so minutes.
  • Divide the dough in half.


Part 3

  • Flour a rolling pin (I used a long slender pin) and the work surface.
  • Roll out the dough until it is paper thin. Wrap the ends around the rolling pin, pulling and stretching if necessary.
Part 4

  • Lay a clean dish towel on a work surface, and lay dough on top of it, allowing about a third to hang over the edge. Important Note: At this point make sure that if any Catahoula Leopard Dogs, or wily canines of any sort are in the vicinity, gate them out of the room!
  • Rotate dough every 10 minutes.
  • After about 25 minutes it will be ready to cut -- make sure you do not overdry, as it will be difficult to cut.

Part 5

  • Fold pasta into a flat roll about 4 inches wide and cut across the roll in the desired width.
  • To cut for lasagna, do not fold or dry the dough. Cut into rectangles immediately.
  • If you are lucky and have a neat-o rolling pin, you can use it to cut the pasta. The downside: it only cuts one width.
  • Noodles can be stored in a cool, dry cupboard for a couple of weeks.
Egg Noodles

Part 6

On the stove:

  • Cook in large pot of water--at least 4 quarts of water for every pound of pasta.
  • Salt water 2 minutes before pasta is added.
  • Add pasta and stir with a wooden spoon.
  • Fresh pasta can be done in as little as a minute after the water returns to a boil--keep a close eye on it.
  • Tip into a colander and sprinkle with a little oil or butter.
  • Combine with sauce of choice.




Some everyday sauces in my kitchen:

Simple Tomato Sauce

Garlic Pasta

Pasta Carbonara

Pasta Puttanesca

3 comments:

  1. sounds like Patty got in the room while you were making pasta!
    http://karensquilting.com/blog/

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  2. I caught her before it was too late!

    ReplyDelete
  3. I like the photo's displaying how to do make the pasta. I haven't made homemade pasta in years - use to love it.
    http://karensquilting.com/blog/

    ReplyDelete