Homemade Pasta

Homemade Pasta

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My family loves pasta! Any kind of pasta, but a good homemade pasta is hard to beat! Fortunately I was given the right set of pasta tools! Thanks to my mother-in-law that lives in Italy a majority of the time, and my somewhat Italian husband, I have a great set of pasta tools. First time around, it was a little labor intensive, but once I became more familiar with the Atlas Pasta maker, it became super easy. The ingredients are so straightforward: eggs and flour! That’s it!

Tools needed: Atlas Pasta Maker, kitchen scale (measuring grams), and a fork!

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Measure out 100 grams of organic all-purpose flour per 1 egg. I used 400 grams of flour and 4 eggs for this batch.

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First you measure the flour into a large mixing bowl. Make a crater in the center of the flour, and crack in the eggs. Slowly stir your fork into the center, slowly incorporating more flour from the edges, until the eggs are nicely mixed in. You can then transfer the mixture onto a floured surface, and kneed the dough, until eggs and flour are well incorporated. Next you divide the portions into fourths. Using your Atlas Pasta maker, on setting “zero” (which has the widest space), run the dough through the mixture. On the Atlas, the higher the number on the dial, the thinner the dough. If the dough is too moist it will stick to the surface of the rollers, so add some more flour. If the dough is too dry, it will pass through and crumble out, so add a big of water and kneed the dough again. I run the dough through several times, adjust the width, so that I end up at the fifth (5) setting for pasta, or seventh (7) setting for fettuccini.

Taca-pasta-drying rackatlas-dough-dry Once you have 6 strips of thin pasta dough, you can now add on the spaghetti/fettuccini attachment, and run the dough through the spaghetti roller. I also purchased the Atlas Drying rack in order to hang the pasta, until you are ready to cook.

Meanwhile put a hit pot of water on to boil, and be sure to add enough salt, since the dough is not salted. Cook the pasta for approximately 4-5 minutes. I’m at altitude so it takes a bit longer to cook, so it might cook a bit quicker. Be sure to only cook it al dente.

Add your favorite spaghetti sauce and serve! Must be eaten immediately.

Pasta with Broccoli, Anchovies and Garlic

Pasta with Broccoli, Anchovies and Garlic

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Here is an easy anchovy and Broccoli pasta, with a bit of Manchego and red pepper flakes. This recipe serves 2 so be sure to adjust quantities as needed.

Ingredients:

  • 2 cups of small broccoli florets
  • 7 cloves of Garlic finely chopped
  • ¼ cup olive oil (EVOO)
  • ½ tsp of pepperoncini (red pepper flakes) * add more if you can handle the heat
  • 3 tbs anchovies cut into pieces
  • ½ cup finely grated Manchego cheese
  • Fettuccini for 2

In a large pot, boil water, and add salt. Place the broccoli florets and cook until tender but not over cooked. (At altitude about 5 minutes – less time needed at sea level). Remove broccoli and set aside. Add in the pasta. Cook pasta until al dente. While pasta is cooking, in a small sauce pan, on medium-low heat, add in the garlic, anchovies, and red pepper flakes. Cook at low heat, making sure the garlic does not brown. When pasta is finished, strain and set aside. In the large pot, add the oil garlic mixture and broccoli and cook until broccoli is coated. Add the pasta to the pot and stir, for a few seconds, making sure all of the noodles are covered with the oil and broccoli mixture. Place pasta into bowls and sprinkle the Manchego cheese. Mix in the cheese so it evenly covers the Fettuccini, and voila… a simple anchovy pasta dish.

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