Pasta Made Simple

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Sometimes you can be taught a new recipe in the strangest of places. I always thought that someday in the heart of Italy, sipping wine, I would learn how to make traditional fresh pasta.
To my surprise just across the way I made friends with my fun-loving country neighbor. Over the last year he has taught me a thing or two about baking. He makes amazing fry bread, white bread, and fresh pasties, a Michigan tradition.

Recently he invited the family and I over for dinner. Behold my eyes, he was making some sort of dough. Curious, I watched over his every move. Every knead, every fold, and then the pasta maker came out. I was so geeked! Someone was finally showing me the tricks and simplicity that is pasta dough.
After a few lessens making the dough with him I finally felt comfortable going at it alone. There are a few tips you must keep in mind when making this dough. Patience and hard work will pay off. Once you eat this amazing fresh dough, you will never by the box stuff again.

Dough Recipes 
All Purpose Flour 2 cups
Eggs 5 Each
Kosher Salt 1 Teaspoon
Optional: Olive Oil 1 Tablespoon
  1. Sift together dry ingredients. 
  2. Make a well in the center of the flour blend. 
  3. Add in your eggs, and optional olive oil.  
  4. Slowly mix together until the dough starts to form. 
  5. Begin to slowly knead together until the dough is stiff and smooth. 
  6. Use extra flour while kneading to prevent any sticking.  
Do not fear, if the dough seems too stiff. When you are done you want to let it rest about 15 minutes. This allows the dough to relax before rolling and shaping.
When your dough is ready bust out the pasta machine. Make sure the dough is thin when rolled. If you have to hand roll, it will take some time. Let rest in between rolling and cutting. This action allows the gluten to relax and not bounce back. 
Feel free to have fun with you shapes and uses. No matter how you make it the boiling point is less than your normal boxed pasta. You want to heat water until boiling, place in pasta, bring back to a boil, and let it roll for 2-4 minutes. This will make the pasta al dente (just done), cooked but still a little firm.
My pasta this week was married with infamous Scratch Tomato Sauce and meatballs. I just dunked the noodles to boil, and rinsed with cool water to stop them from sticking. When the toppings where done I covered them over the pasta for a delicious homemade meal the whole family could enjoy.

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