my pasta recipe....very adaptable!

This makes more than enough for a family of 4. Or...if you're only 2.....2 meals with leftovers!~

Ingredients

• 3 1/2 cups unbleached (I use some 00 semolina flour (I order from Amazon since I haven't been able to find a source near me) when I have it.... plus some Tom's Red Mill semolina. http://www.bobsredmill.com/semolina_pasta-flour-mtx1495.html). Makes a very elastic, tasty pasta. Play around with other flour types......I do. I have used whole wheat, high gluten flour and am thinking of adding some almond flour with some lemon zest).....mmmmmm.
• 1/2 tsp salt
• Additions....
• Spinach (I have used frozen, fresh and blanched....it all works)
• Basil
• Garlic
• Tomato paste
• Sour cream, creame fraishe
• ?? Combination of some or all. I've just played with edible flowers!
• 2-3 extra-large eggs (more or less - be flexible)
• Water - if you need it

Directions

I use my Cuisinart food processor. Put all the flour and the salt in the processor. Pulse 1-2 times. While the processor is on, add your additions, spinach, tomato, etc. Keep the processor going.....when all the additions are blended and mixed, add your eggs - one at a time. Give it time. If it looks like a dough.....you're done. If it's still dry....add just a bit of water at a time. Let it mix. If it doesn't mix well....Stop the processor and move the stuck dough to the middle. Keep doing this until it's a dough. Take it out...knead it with a bit of flour and then wrap it in plastic wrap for at least 30 min.

If you're doing it by hand (Note.....this is a LOT of fun! And good fun to do with kids!)

Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and salt, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead a bit longer, dust the board with flour when necessary. Wrap the dough in plastic wrap and set aside for at least 30 minutes at room temperature. Roll and form as desired.At this time, you can put it in the refrigerator overnight...or when you can get to it.....don't wait too long.
It's not necessary to have a pasta roller and cutter. (but it's a lot of fun) I have an attachment for my KitchenAid mixer.....NOT necessary! DO NOT LET THIS STOP YOU!
If you're doing it by hand.....
1. cut the pasta into smaller pieces enough to fit in your palm.
2. roll it out on a board with a rolling pin (I have a french pin), use flour and turn as needed to keep from sticking
3. Roll until it's as thin as you want....I like mine thin but it's a bit harder to handle
4. a very sharp knife is all you need but if you have a rolling cutter (either pizza cutter or pasta cutter) this is easy. Cut as wide or narrow as you'd like....if making lasagna....noodles = wide...if narrow = linguine. I would not make thin spaghetti unless you have OCD. At least by hand.
5. Use a VERY sharp long knife and slide it under your pasta on the board. Lift up the pasta using the blunt side. Hang the pasta over something. I have a pasta dryer....see below pics. I have used broom handles between chair backs.

If you have a pasta roller....roll it out and cut accordingly.
6. Let pasta dry just 10-15-20 min. But more is OK.
7. Get your sauce started (I'll have some recipes posted soon). And get a large pot of water to boil
8. As the water starts to boil, add about a tsp of salt.
9. Drop your pasta into the boiling water. I use a Chinese basket dipper. Works great. Keep the pasta moving.
10. While the pasta cooks, get your sauce almost finished. Use a bit (1/2 cup) of pasta water in your sauce. This stuff is MAGIC! Everything it's in tastes and looks better. It will probably cure some disease in the future.
11. Check your pasta.....note: fresh pasta does NOT take long to cook! When it's 85-90% done, dip it out and add to your sauce. This is called "saucing your pasta, or finishing the pasta". Soooo much better than spooning sauce on the top of pasta. Mix as needed. Deliver to your warmed plates.
12. Sit and eat! Add a nice green salad.
13. Enjoy! Heaven is upon you! It might save your marriage.

I guarantee this will be better than almost anything else you've eaten before!


Changes to basic pasta:
I sometimes add sour cream....to the pasta. VERY smooth and creamy.
Shapes....
This recipe can be used for ravioli, cavatelli, orchieta, etc. I'll have more to follow.