We mentioned pasta machines and the entertainment they can provide in an earlier column. This week's column includes the pasta recipe we use with our hand-crank machine. Even though most pasta recipes say the dough can be mixed by hand, we find it much easier to toss the ingredients in the food processor (the recipe we've included is from Anne Willan's Perfect Pasta, Dorling Kindersley, 1992). Making pasta takes a certain amount of time, part of which is the drying process between steps, but the end result is delicious. However, finding the right place to hang the pasta during the drying process takes a little thought. One of the first times we used the pasta machine, we hung the pasta sheets a little too close to the floor. When we returned to check on them, we found our dog, Nutmeg, carefully licking one of the sheets.
Once the pasta is made, it can be used right away, refrigerated for up to 48 hours, or frozen. The consistency of freshly made pasta is so different from that of dried pasta that we prefer to use it in place of noodles in dishes such as stroganoff or goulash. We've included a couple of quick sauce recipes, both of which are from old issues of Bon Appetit magazine.
Ingredients:
Put the flour and salt into the bowl of the food processor. Add the oil and one egg and pulse the machine for 30 seconds. Add the second egg and pulse the machine a few times to mix. Add the remaining egg and continue pulsing until the dough is thoroughly mixed (1-2 minutes, the dough will not form a ball). Turn the dough onto a work surface and press it into a ball.
Using a metal spatula, cut the dough into 4 pieces of equal size. Set the pasta machine rollers on the widest setting. Flour one piece of dough lightly (cover the remaining dough with plastic wrap) and feed it through the rollers. Fold the dough strip into thirds or quarters, then feed it through the machine rollers again, dusting with flour if the dough sticks. Repeat this folding and rolling process 7-10 times to knead the dough, until it is smooth and elastic. Tighten the rollers one notch and feed the dough through them. Continue rolling the pasta dough, tightening the rollers one notch each time, ending with the narrowest setting. Lightly dust the dough with flour if necessary so it does not stick to the rollers. Hang the sheet of pasta over wooden dowels (or a clean broom handle) and dry 5-10 minutes, or until the pasta has a leathery look. Meanwhile, roll the remaining pieces of dough through the machine.
Cut the dried pasta sheets into 12 inch lengths. Fit the handle into the wider of the machine's cutters and feed one sheet of dough through the machine. As the fettuccine strips emerge, catch them in your hand. Toss the fettuccine with a small amount of flour and loosely coil it into a bundle. Repeat with remaining dough and place the coils on waxed paper to dry for 1-2 hours. When ready to cook, fill pot with water and 1 tsp salt. Bring water to a boil, add pasta and cook 2-3 minutes, stirring to keep pasta from sticking. Drain pasta in a colander and rinse.
Ingredients:
Heat oil in a large skillet over medium heat. Add chopped onion and red pepper flakes and saute just until translucent, about 5 minutes. Add vodka and ignite with a long match. Simmer until the flames subside, shaking pan occasionally (about 2 minutes). Increase the heat to high, add the cream and boil just until mixture thickens (about 3 minutes). Add the tomato sauce and basil and cook 2-4 minutes. Cook pasta, drain and add to sauce, along with prosciutto and 1/3 cup of cheese. Place pasta on plates, garnish with parsley and serve with grated cheese. 2 servings.
Ingredients:
Heat oil in large heavy skillet over medium-high heat. Add the zucchini and saute quickly until golden. Remove zucchini from pan and set aside. Reduce heat to medium and add onion to pan. Saute until translucent, add the garlic and saute an additional minute. Stir in the cream, increase the heat and boil until the sauce is reduced by 1/3. Cook and drain the pasta. Add the cooked pasta, zucchini and 1/2 cup grated cheese. Toss to mix and season to taste. Serve with additional grated cheese. 4 servings.
 |
Back to the Cooking Table of Contents |
This Website is maintained by
