I have always loved Pasta and a couple of years ago was gifted with the KitchenAid Pasta Attachment. The first time I tried making pasta it did not work out so well. I did not dry it out and after boiling it, it became a glob. Our friend who was over for dinner was way to kind and insisted on eating it. I did go out and buy the Silver Spoon and used the recipe from there to make pasta and was really successful. I have tried many other pasta recipes since then but have a fondness for the egg noodle variety. I used to use an old broom (that was cleaned) to dry my pasta. Then I got this really small cute rack from The Cooks warehouse that works really well. I use the kitchenaid to knead the dough and if it is too dry I add cold water a little at a time to just get a nice soft smooth dough.
When rolling out the pasta with the pasta roller roll on the 1st setting which is the widest setting. After the first roll fold the rolled sheet in half and roll again. Do this 4-5 times. This helps the gluten relax. Then keep decreasing the settings, for this one I went down to 5. If you find the dough getting sticky or tearing – just sprinkle a little flour .
- 1 3/4 cup all purpose flour
- 2 eggs lightly beaten
- pinch of salt
- cold water if needed
- Sun dried tomatoes – 6 pieces cut into strips
- 10 olives chopped
- 3 cloves of garlic minced
- 4 tbsp olive oil
Sift the flour into bowl. Make a well in the center. Pour in the beaten eggs. Then start working in the edges of the flour well until all the flour and egg mixture is incorporated. If the mixture is too dry add cold water a 1/4 tsp at a time. If it is too wet add a little flour.
Knead for about 8 mins and then form about 6 balls and let them rest for about 12 mins.
Roll our using a pasta rollout machine and then cut into the shapes that you want (I used the tagliatelle cutter) . Let it dry on a pasta drying rack for about a half hour.
Bring 3 quarts of water to a rolling boil. Drop pasta in and cook. It should be done in less than a min or two. Drain and then toss with the sauce. Serve with grated Parmesan cheese.