Original blog post can be found on my website:
Tuesday, January 19, 2010
Homemade Whole Wheat Pasta
On the train ride after work, I decided I really wanted to take a stab at making homemade pasta. I have seen plenty of videos on how to make your own pasta by way of hand or pasta maker. Unfortunately, I don't have a pasta maker, so I decided to brave it, making it by hand. Don't be terribly discouraged, but it takes a long time to do it by hand. I do believe I named all of my unborn children during the process of rolling out the dough and slicing it down to the size of a linguine. I may now, this weekend, go out and purchase a pasta maker, to cut the time in half!
The pasta tasted delicious, although it was not too pretty (it's a mix between pasta and funnel cake, if you ask me!!). It was good, nevertheless. I decided to make a healthier form of a white sauce to go with the pasta. I have given up cheese (I know, I know, it breaks my heart, too) in preparation for the wedding in 100 days (ummm.. yeah, I said it, 100 days... it's FLYING BY). I am very happy to say that even though I didn't put any cheese into the white sauce, it is still delicious and fools you into thinking there is cheese!
Homemade Whole Wheat Pasta
1 1/2 cups all purpose flour
1 1/2 cup whole wheat flour
3 eggs, beaten
1 TBS salt
2 TBS water
1. Combine the two flours into a medium sized bowl, along with the salt. "Burrow" a little whole in the middle of the flour so that the bottom of the bowl can be seen, and pour in the egg mixture.
2. Stir in the middle, slowly making your way to the unmixed flour, using a fork. Take your time, this isn't a sprint, it's a marathon. Stir the flour in very slowly so that it becomes quite uniform. This may take quite some time.
2. After the flour and egg mixture is mixed and the dough is formed, knead the dough many times, incorporating any left over flour. I kneaded the dough for a little less than 3 minutes.
3. On a lightly floured surface, roll out the dough using a lightly floured rolling pin. Roll the dough until it is 1/8 of an inch. You may have to flip the dough, and re-flour your surface and rolling pin occasionally. Once it is the desired size, roll the dough around the rolling pin and remove it from the rolling pin onto a cutting board (folded like a business letter).
(If you have a pasta machine, which I really, really, really wish I had, then now is the time to do your thang and skip to the sauce- you lucky bum, if you don't it's okay, follow my directions below).
4. Using a knife (I actually found a pizza cutter much easier to use) slice the dough very thinly. Picture the width of your favorite linguine, that should give you an idea of the size to cut. After the dough is cut, allow it to dry (approximately 3 hours).
You can either store it to cook later, or cook immediately. (As it is fresh pasta, it will take less time than store bought pasta to cook).
5. If you're cooking it right away, boil some water with a bit of olive oil. Throw in your newly made pasta, and cook to your liking! Drain and put some of the yummy sauce that is below!
Emily's I Wish I Could Eat Cheese White Sauce
2 TBS butter
2 TBS flour
2 tsp Italian seasoning
2 cups skim milk
1 TBS fat free sour cream
1/2 cup onions, sauteed
1/2 cup tomatoes, sauteed with the onions
2 TBS minced garlic
1 tsp salt
pepper to taste
Over medium heat, melt the butter. Add the flour and salt. Then add your milk and sour cream (sour cream helps to thicken it up a bit, without using heavy whipping cream). Allow the sauce to bubble and thicken. Add the onions, tomatoes, and garlic. Allow it to cook for a few more minutes to combine flavors. Serve over the pasta!
Bon appétit !! Oh darn my French degree, I mean Buon Appetito! ....or, while we're at it, for my Polish heritage, Smacznego! :o)