The problem with making your own foods is that you regularly discover new things and you realize you can never go back to the package or prepared version. Salsa, guacamole and hummus from scratch beat any store-bought I’ve tried. Homemade corn and flour tortillas will change your world. And making your own pasta results in something that can barely be described in words.
I’d be lying if I said I no longer use dry pasta, but sitting down to a bowl of it does trigger some feelings of disappointment. The texture, flavor and even the look of homemade pasta is worth getting excited over.
I do shy away from making it from time to time because it feels like too much work, but each and every time I follow through, it’s completely worth it.
Ever since I made Hearty Tomato, Kale and Mushroom Sauce I’ve been meaning to do a pasta post. As you can tell, I’m not a step-by-step blogger. This is mostly because I’m not a step-by-step cook. But it’s also because a step-by-step post requires the perfect marriage of a well lit kitchen with the time to stop and photography each step. I rarely have both.
A few weekends ago, I had daylight in the kitchen and the time so I finally documented my pasta making. I was reminded again how much I love this stuff!
Notice that this is a beginner guide. Very, very beginner. I’m still learning, and at times my noodles can be down right ugly. But they still taste good.
A few tips for your pasta making:
- Be patient. Dough gets stuck, it stretches out. Try, try again.
- If you don’t have an electric pasta attachment, get a helper. I’ve made it with a manual machine by myself before and it’s doable, but tough.
- Most books will tell you to avoid flouring the dough too much because it makes it gummy after cooking. I try to limit it, but still find I need to flour to keep it from sticking to the table and the machine.
- Don’t be a perfectionist. Ugly noodles taste good too.
- You don’t have to have a pasta dryer, you can lay the pasta out to dry, but it helps.
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