Wednesday, 20 February 2013
I've been horribly lazy this winter... well, maybe not intellectually lazy, but certainly lazy in the kitchen. Normally, winter is the time of year when I delve a little deeper into making more foods from scratch, but with my studies, I've been a little distracted :)
A few days ago I decided that enough was enough so I ground up some organic durum
added fresh eggs
some olive oil and sea salt
and a bit of water to the consistency of this:
I hauled out the grinder attachment for my Bosch mixer and attached the pasta extruding fitting and die which took all of 5 minutes. I don't know WHY I make these things out to be harder or more time consuming than they are...
Paige assisted with the chopping while I fed the auger so that we didn't end up with 8' long noodles! My noodles always come out sort of rough textured no matter the quantity of water or flour... but perhaps that's because of using entire grain flour. In any case, I probably need to experiment a bit more as I've only made pasta a handful of times (possibly 6?).
This gorgeous fresh pasta cooks in 2-3 minutes and when bathed in homemade sauce made from home grown tomatoes, it is a hearty, flavourful meal with staying power. Nothing beats whole grains!
We made 2 batches so that one could be popped into the freezer for another day. A word of caution - as the dough dries out quickly (and won't extrude well if too dry), keep it covered tightly while you are working on another batch.
Any tips for me about the crude state of my pasta?