Homemade Pasta
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). This can make an impressive dinner, and is also much easier than you might think.
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
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). This can make an impressive dinner, and is also much easier than you might think.
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).