Source: Mom cir. 1980’s
Fresh Pasta Fresca, or home-made pasta has been in my life since as long as I can remember. My fondest memories are when my Nonni would make home made pasta for a holiday. The family would gather around and devour it. Growing up, my mom would make home-made pasta on occasion, and I still have the taste in my mouth…yes, it’s that good! It’s now become a standing tradition that my mom makes her home-made ravioli’s every Easter, and Christmas. It’s typical of the Northern Italian culture to make the pasta with whole grain flour and eggs. The Southerner’s made the pasta with semolina and water. It’s hard to believe that pasta has been around since inception and boasts over 300 shapes to be found in.
The drying of pasta began in the 1300’s and gained a fine reputation for providing good nutrition and having a long shelf life. Not much has changed since then, other than the extensive outdoor drying methods the Italians used to use. Good quality store-bought pasta is quite good. But there is a distinct difference with the taste and texture of bought vs. home-made. If you have attachment tools for your electric mixers, or an electric noodle maker, then your job is much easier than working with an old-style genuine article from Italy. I’m not ready to give up my hand crank machine quite yet. Working with it gives me good reason to pull my kids in to help. While engrossed in the process of making your own noodles, you watch how 2 simple ingredients, flour and eggs transform into a complete and delicious meal. I don’t know, it still impresses me! Give it a whirl.
- 1 lb flour 3 1/2 cups flour+1/4 c. semolina
- 4 medium eggs + 1 more if needed during mixing
- 2 drizzles olive oil for smoothness
- Begin with your flour mixture. The recipe calls for 1lb. flour. I used 3 1/2 cups of white flour and 1/4 cup of semolina
- Create a well in the middle and add the eggs in the middle.
- Begin to mix by hand. This process takes about 5 minutes until you have achieved a nice soft textured, well combined dough. In this case, I added an additional egg (5 in total) because it was still a bit dry.
- When the dough feels well combined and on the softer side, rather than firmer side…then you’re ready
- Slice about 1″ pieces from the dough, length wise to prepare in running it through the machine
- Your machine is attached to a table or board, butcher block, or anything stable that prevents any slippage during the process of making the noodles.
- Take your first cut dough, somewhat flatten the starting edge, and begin on setting number 1.
- We’re about mid-way through with the first step. This is on setting 3, and as you will see, the dough gets thinner and longer each step.
- This is what it looks like (length and thickness) after setting 6.
- Lay the dough out, and get ready to run it through the noodle attachment. We went with the fettuchini attachment.
- You can see, it’s been nicely cut through the noodle roller.
- Continue step by step until you are done with the dough. Find table space to lay out the noodles, and keep them sprinkled with flour to assist in the drying process and to help prevent the noodles from sticking together. I let my noodles sit out and dry for about 1 hour. I think it cooks better this way, rather than putting it immediately in boiling water.
- When the hour has passed, I pick up my clusters, separating them out as I go, yet piling the noodles on top of another. You’ll see what I mean when you work.
- Put them in rapidly boiling water for about 1 minute. Test before pouring the water out, but mine took just under 1 minute to cook.
- Mix noodles together with your delicious home-made sauce.
Serve and enjoy!