This weekend Danielle and I went pasta happy. Since learning how to make homemade pasta this past summer we try to use homemade pasta when we can.
As boxed pasta is the norm for Americans. I’ve always assumed making pasta from scratch was a royal pain or extremely complex. Turns out, most people just don’t like to cook and making pasta is extremely easy.
For those adventurous cooks, the recipe is below.
3 eggs, 2 cups flour, 2 teaspoons salt.
Mix salt and flour together in a bowl. Then slowly mix the flour mixture into the egg. Knead the dough until firm and let rest for 10 minutes. Roll dough out and boil for 3 minutes.
Since “mastering” that recipe we’ve begun toying with it and found our new favorite recipe.
3 eggs, 1 cup white flour, 1/2 cup wheat flour, 2 teaspoons salt, 1 tablespoon oregano
Same directions as before adding the oregano to the flour.
You can store the pasta in an airtight container in the freezer for up to 2 weeks. To thaw, boil for 2 minutes.
So what do we with all the pasta? Mushroom stroganoff, squash/zucchini lasagna, or pumpkin ravioli. It seems like such a small thing but fresh pasta turns a $5 cafeteria spaghetti and meatballs into a $15 meal you’d be happy to eat out at a restaurant.
Unfortunately for us, it’s getting harder and harder to find restaurants to go out to eat to as we’re learning to cook better for ourselves.