I decided I wanted to try my hand at homemade pasta. I still haven’t decided if I love it or not. It isn’t quite the same as homemade tortillas…where homemade makes no comparison to store bought. Homemade pasta is almost in a completely different category from boxed pasta. It is chewier, richer and much more filling.
Homemade Pasta is super easy to make. I was inspired by this recipe. You can see how it went:
For every cup of flour add 2 eggs. So for two people: 1 cup of flour + 2 eggs.
We also added in 3/4 teaspoon of olive oil and a pinch of sea salt.
You are supposed to make a well in your flour and slowly mix together, but my well broke and I had quite a messy start. You keep mixing until you get a nice ball of dough and then knead for about 5 minutes. The dough is tough though…I think from the eggs.
Then you let the dough rest for about 20 minutes.
While the dough is resting you can prepare your pasta sauce. Including stealing all the fresh basil from your plant.
I decided to make roasted red pepper sauce. So good!!
Dice the peppers, remove the seeds, brush the halves with olive oil and broil until blackened.
Once they peppers are black you are supposed to let them steam in a paper bag. I didn’t have a paper bag, so I improvised. Yay for empty flour sacks.
Once they have steamed for about 5 minutes the skins pull right off of the peppers.
You can then dice the peppers and add them to skillet with onion, basil and olive oil.
While the above is cooking you can start rolling out your pasta dough. You need some muscle for this!
Once it is rolled out as thin as possible, slice it into strips.
Boil the pasta for 4 minutes and serve with roasted red pepper sauce. (I don’t have pictures of finishing the sauce. It smelled too good to stop and take pictures. The last steps included blending up the sauce, adding cream and parmesan cheese).
Roasted Red Pepper Sauce
3 red bell peppers
1 small onion, diced
2 Tbsp minced garlic
1/4 cup fresh basil
1 cup half and half
1 tsp cornstarch
1/3 cup grated parmesan cheese
2 Tbsp butter
salt and pepper to taste
crushed red pepper flakes (optional)
Preheat broiler. Cut peppers in half and remove seeds. Lightly coat the peppers with olive oil and place cut side down on cookie sheet. Place under broiler until skin is blackened. Place in a paper bag and allow to steam for about 5-10 minutes.
Remove the skin from the peppers and cut into small pieces.
In a frying pan saute the garlic, fresh basil, red peppers and onion in a little olive oil. Cook for 10 minutes.
Place mixture into blender (be careful to allow the lid to vent, you don’t want sauce all over your kitchen) Blend to desired consistency. Put mixture back in frying pan and heat to a boil.
Mix corn starch and half and half together, making sure there are no lumps. Add in half and half and cheese and cook until cheese melts. Stir in butter. Season to taste with salt, pepper and crushed red pepper flakes (salt is definitely needed, it takes the dish from bland to fabulous). Simmer for 5 minutes. (If it thickens too much just add a little more half and half.)
Serve over homemade pasta (or any other pasta such as ravioli).