Friday, December 17, 2010

Homemade Pasta Machine Fettuccine

I LOVE my Marcato Atlas Pasta Machine for when I feel like I want to connect to true scratch cooking -- homemade fettuccine goodness, farmers market mushroom and tomato ragu topped with easy homemade ricotta.

Making pasta dough can be challenging as the fresher the flour the more moisture it has and the less water is required. I started with a cup of locally grown whole wheat pastry flour, which is a lot lighter than whole wheat flour and has all the fiber goodness of whole wheat.
And, added about a 1/4 cup of water to start and added a few more tablespoons of water one at a time, until I got a dough that was seemed just right, not too dry and not too wet and sticky.
I kneaded the dough for 10 minutes...
Then, cut off a piece and ran it through the widest setting on the pasta machine (this is where the instruction manual comes in handy).
After 4-5 passes through increasingly narrower settings on the machine, I finally had a dough that was ready to cut into fettuccine.
It is a fairly large piece of thin dough and quite fragile so handle with care.
I let the large strips of dough rest on a floured surface to dry for as long as it took me to finish running all the pieces of dough through the pasta machine.
Making fresh cut pasta is so basic and so gratifying. 
I also experimented with angel hair which is drying.
Cook in salted boiling water for 2-3 minutes for al dente. Serve with your favorite homemade sauce and top with cheese. My dinner was topped with mushroom and tomato ragu that I had in the freezer and was made with farmers market heirloom tomatoes and delicious (and easy) homemade ricotta cheese.

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