MY BASIC HOMEMADE PASTA-THE EGG NOODLE

My favourite pasta dish is homemade egg noodle with ragu or meat sauce. Fortunately, the same dough can be used in several dishes- lasagna, fettuccine or spaghetti. It was a Sunday standard as my mother always had the time to make it for lunch. Italians liked to have their main meal at noon rather than later in the evening on Sundays so they could have la passeggiata- the leisurely walk- during the afternoon.

Weather always plays an important factor in making any homemade pasta. I do not recommend a hot, humid day as the dough has trouble drying properly. If made in the summer, using the basement with the cooler temperature would be advised or an air conditioned kitchen.

Serves 4
Preparation time- depends on experience. Can do the process in stages.
Cooking time- 3 minutes

INGREDIENTS

Flour- 1 lb (400-450 gms). I use All Purpose white flour but if you prefer, whole wheat flour can be used. Use your favourite brand of choice.

Eggs- 4 large eggs. Free range are best but regular commercial brands will do.

Pasta machine-I use the stainless steel one with three sections- flat, spaghetti, fettucine.

A counter top or table with clean tablecloths will be needed.

DIRECTIONS

Rub flour on the surface you will use. Keep the flour container handy.

Depending on how much pasta you want, determines how many eggs to use.

If you have not made fresh pasta previously start with 2-3 eggs. Normally, 1 egg per person will make fairly generous portions.

One cup (250 ml) of flour is needed for each egg used. This recipe calls for 4 eggs so 4 cups( 1000 ml) of flour.

By using a floured kitchen counter surface or in a large bowl, add your flour. Make a hole or well in the middle.

Add the eggs into the well.

Scramble the eggs in the middle with a fork. Start to toss the flour into the well with a fork, mixing the flour into the eggs. Toss the flour from the well walls into the middle.

As the mixture thickens, it comes time with very clean hands to start to knead the dough. The kneading process ensures all the flour and eggs are mixed together thoroughly.

Sometimes the dough is too sticky, so you may need to add more flour. Sometimes it is too dry and you may need another egg. Sometimes it is just right so you can proceed to the next step.

You want a ball of dough. You can continue making the egg noodle now. Usually I place the kneaded dough in a bowl, cover it and put it in the fridge to let it rest for awhile- 1 hour- before the shaping is started.

When ready to shape the dough, cut a section at a time from the big ball, making a small ball. Put the small ball in the flat section of your pasta machine. It needs to go through several times as you change the settings on the machine to bring it to the desired thickness.

If you are lucky, there may a little helper available!

When you have a long strip of dough, put it on a clean surface to dry. Continue to make the long strips of dough until all the original dough has been put through the machine.

Turn your strips as they dry to make sure both sides dry. When the strips are dry enough not to stick to the machine or too dry that they are brittle, it is time to shape into spaghetti or fettucine.

As the noodles come off the machine, place on a floured item such as a cookie sheet. I usually put waxed paper with some flour on top of the cookie sheet.

The pasta can be cooked immediately or put in the freezer to be used at another time. The pasta on top of the waxed paper can be rolled nicely and stored in bags in the freezer for use at a later date. It is work to prepare this item, so I usually make extra and love to give  some to my "Working Mom" daughters that they can cook at their convenience.

When you cook the noodles, put in a boiling pot with some salt added. Once the pasta rises to the top, it is done. It cooks very quickly unlike the packaged ones. Add your sauce of choice to the cooked pasta. The taste is so good. Molto buono!

I will be writing about my ragu or meat sauce in a future blog. If you have any questions, just write a comment or email me at abns@rogers.com.
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