Fresh Pasta Without a Machine — Meal Prep
This is part of my Sunday series, Meal Prep. Each post I’ll share how we’re gearing up for the week, with tips and tricks for making the local life work.
It’s been a good week off from blogging! I spent time with my parents, started gardening, started working on my blog Pinterest account, and learned a tiny bit about canning from talking to my mother. Didn’t can anything yet. It will happen.
Now that I’m back, I’m going to start you all off with a wonderfully easy and delicious recipe. Fresh pasta! We don’t need another gadget to make this incredible dinner happen.
Make a well in the center of your flour and crack three eggs into it. The quality of the flour and eggs you use in pasta make a HUGE difference, since these are the only two ingredients you’re going to use.
The next part gets pretty messy. Roll up your sleeves, put your rings somewhere safe, and ignore the phone. Use your two hands to combine the eggs and flour right there on your counter. Keep kneading the dough till you have a pretty smooth ball of bright yellow dough.
Roll your dough into a log and wrap it in plastic wrap. Let it rest on the counter for about an hour or so.
Get a pot of water going on the stove and unwrap your dough. Cut it into six even lumps and rewrap five of them. Flatten the first lump of dough and flour it on both sides. Roll the dough out until it’s very thin.
Fold/roll the dough up into a tube and use a sharp knife to slice your pasta. I do fettuccini sized cuts because spaghetti would take too long. No time for that!
Unfurl your noodles. It’s best if you have help. Repeat this process until you have a ton of delicious carb strands in a big pile, ready to boil. Boil for 1-2 minutes, then eat!
Our favorite way to serve is with The Kitchn’s meatballs and tomato sauce made from fresh tomatoes. But fresh pasta goes with anything. Just butter, salt, and Parmesan make a magical meal!
2 cups 00 flour
Measure two cups of flour onto the counter. Make a well in the center of the flour and crack three eggs into the well. Use your hands to mix the flour and eggs, kneading the dough into a smooth ball. Form the dough into a log, wrap in plastic wrap, and leave out on the counter to rest.
Put a salted pot of water on to boil. Unwrap the dough, divide into six parts, and rewrap five of them. Flour and flatten the dough lump. Use a rolling pin to roll out the dough until very thin. Fold the thin sheet of dough up into a long, flat, cylinder, and use a knife to cut it into strips as wide as you’d like your pasta to be. Unfurl the strips of dough. Repeat with the other five dough parts.
Once all the noodles have been cut and the pot of water is boiling, boil the noodles for one to two minutes. The pasta will float when done. You can test a noodle to see if you’d like to boil longer.
Enjoy fresh pasta without a machine! The 00 flour and farm fresh eggs make a big difference. Glad to be back, everyone!