There is something about a good bowl of pasta that makes us happy. It’s such a simple dish, or at least it can be. Toss fresh pasta with olive oil and garlic and add some sautéed onions and fresh tomatoes for a super quick meal.
But pasta can also be beautifully complicated. We both grew up loving pasta, especially when it’s the basis for meat sauces which have been simmered for hours until the flavors are unbelievably complex but delicate at the same time.
We have to admit that we don’t cook pasta very often. Mostly because we love it so much that we just can’t bring ourselves to make a quick meal out of it. For us at The Londinium Project, a pasta dish has to be planned for with care and then prepared lovingly.
In the past decade or so it’s become easier to find good, and even fresh, pasta at supermarkets. But since we don’t make pasta often, when we do, we like making our own. Which is what we did earlier today.
This is a very basic pasta recipe, taken from the KitchenAid Pasta Press instruction manual, and all you need is:
- 4 large eggs
- 3 ½ cups sifted all-purpose flour
- 1 tablespoon water
- 1 teaspoon salt
We used our KitchenAid stand mixer.
And a pasta attachment which was a much welcome Christmas gift a few years back.
The first step is to sift 3 ½ cups all-purpose flour into the stand mixer bowl, adding the salt.
Break the eggs into a measuring jug, making sure they measure exactly 7/8 of a cup. We were using extra large eggs, so we only needed three. But if your mixture is under, just add water.
Attach the flat beater to the stand mixer and turning it on speed 2, start mixing the flour and salt mixture, slowly adding the eggs.
After 30 seconds, stop the mixer and change the beater to the dough hook, turn on the mixer on 2 again, and knead for around 2 minutes.
At this point the mixture might look crumbly. That’s perfectly fine.
After stopping the mixer, move the dough mixture to a flat surface and knead until the dough holds together and is pliable. This should take no longer than a minute, so there’s no risk of your arms getting tired.
The next step is to divide the dough into small pieces—the recipe calls for walnut-sized, but ours ended up being bigger. As long as they fit through the pasta press, it doesn’t really matter how big they are.
We decided to make bucatini. Attach the pasta press and start putting the dough through. We placed the pasta on a butcher block until we had used up all the dough and were ready to cook the pasta. It only needs 2-5 minutes in boiling water.
And there you have it. Home made pasta in less than an hour!
Here’s the process in less than 90 seconds!