October 09, 2014

Homemade Pasta - For Chicken Soup, Butter, salt and pepper or Alfredo

Whenever I make homemade ravioli, I always look forward to saving a bit to make a favorite comfort food from my childhood; homemade pasta.  One of my all time favorite Fall foods!  This dough is a nice, hearty, filling dough I use for noodles and homemade ravioli.  I'll post my Grilled Chicken and Artichoke Ravioli with Smoked Gouda... but first, the homemade noodles that make my mouth water just thinking about them.

Homemade Pasta

2 1/4 c flour
1 t salt
1-2 t olive oil
3-4 eggs

In a food processor bowl, place the salt and flour.  Put the top on and while pulsing or running on low, add a teaspoon or two of oil and start adding eggs.  You probably only need 3 eggs so start with that.  Process until the dough forms a ball shape.  This happens fairly quickly within a few pulses.  If it hasn't gathered itself in a ball by the 3rd egg, you can add another teaspoon of oil or water or use a 4th egg.  Water or additional flour by the teaspoon will give you the texture you need for it to be a ball.

Let it rest 10 minutes.  Then either roll very, very thin with a rolling pin or use a pasta machine.  I use a manual, hand crank pasta machine and starting with number 1, I run it through to a number 4.  You can then cut into thin noodles.  Let set to dry and store or use right away.  Boil til tender.  Drain.  Serve as you wish; my favorite is simply butter, salt and pepper but these are equally awesome in homemade chicken soup!!!  

I use a pasta roller (and ravioli mold and pasta drying rack)  I bought from Sam's Club about 20  years ago when they had a 'special buy'...  but I just checked and it's still available on Amazon.


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