Homemade Pasta 2
I skipped breakfast, was so hungry so I just rolled this out. It took no more than 15, ok, maybe 20 minutes. (I used store bought pesto).
Recipe:
One cup flour plus extra for rolling
One egg
Just enough milk (less than 1/4 cup)
Oil to add for boiling
A little salt
Also, you will need a clear, clean counter space and a rolling pin or glass at least 6 inches long for rolling.
Also you will need a pizza cutter.
Start a large pot of water to boiling. Make sure you do this first to ensure it's ready immediately after cutting pasta.
In a medium-sized bowl, add flour and salt , and make a well in the center. Crack in the egg, and add just a little milk. (They say use half an egg shell's worth, but I use a lot more to get dough uniform and then just add more flour as I roll.)
Mix with a fork, starting from the center, adding more milk as needed. Mix to combine so it forms a ball/lump.
Flour your working surface and rub your hands around on it to spread out the flour. Place dough on it and flatten out a little with your floured hands. Rub some flour on your glass (or rolling pin if you have one) and start rolling! Roll in every direction to make a rectangle. You don't have to make it paper-thin, but thin as possible is desirable. Sprinkle and rub more flour to dough as necessary to prevent sticking.
Trim edges a little with a pizza slicer, then "slice" your pasta into strips. I prefer uneven pieces; some thin, some very wide.
Add oil to the boiling water and bring over a few pieces at a time, making sure to put each piece in individually so they don't stick or tangle. Boil just a few minutes, stirring lightly. Drain and drizzle on a little oil. Toss with some pesto in a bowl.
Serves one, or two alongside a vegetable such as broccoli, and a salad.
You can also make this as a noodle soup, cooking the pasta in broth. (Or drain water and add to broth).
Homemade Pasta 2
I skipped breakfast, was so hungry so I just rolled this out. It took no more than 15, ok, maybe 20 minutes. (I used store bought pesto).
Recipe:
One cup flour plus extra for rolling
One egg
Just enough milk (less than 1/4 cup)
Oil to add for boiling
A little salt
Also, you will need a clear, clean counter space and a rolling pin or glass at least 6 inches long for rolling.
Also you will need a pizza cutter.
Start a large pot of water to boiling. Make sure you do this first to ensure it's ready immediately after cutting pasta.
In a medium-sized bowl, add flour and salt , and make a well in the center. Crack in the egg, and add just a little milk. (They say use half an egg shell's worth, but I use a lot more to get dough uniform and then just add more flour as I roll.)
Mix with a fork, starting from the center, adding more milk as needed. Mix to combine so it forms a ball/lump.
Flour your working surface and rub your hands around on it to spread out the flour. Place dough on it and flatten out a little with your floured hands. Rub some flour on your glass (or rolling pin if you have one) and start rolling! Roll in every direction to make a rectangle. You don't have to make it paper-thin, but thin as possible is desirable. Sprinkle and rub more flour to dough as necessary to prevent sticking.
Trim edges a little with a pizza slicer, then "slice" your pasta into strips. I prefer uneven pieces; some thin, some very wide.
Add oil to the boiling water and bring over a few pieces at a time, making sure to put each piece in individually so they don't stick or tangle. Boil just a few minutes, stirring lightly. Drain and drizzle on a little oil. Toss with some pesto in a bowl.
Serves one, or two alongside a vegetable such as broccoli, and a salad.
You can also make this as a noodle soup, cooking the pasta in broth. (Or drain water and add to broth).