Adventures in Pasta-Making: Attempt #1
On Friday night, our friends Adam and Katherine came over for our very first pasta night. We got the Marcato Atlas pasta maker from Crate & Barrel a week ago, and I was eager to try it out. We’ve only made pasta noodles once before so we didn’t really know what we were doing, but after doing some research on blogs, I was confident that we would figure it out with our foodie powers combined.
I used the Williams Sonoma egg pasta recipe. I wanted to be legit and handmade, so I made a nest out of 2.5 cups of all-purpose flour and cracked 4 eggs in the center. I beat it all together, forming the dough ball and letting it rest for 30 mins. Then we followed the instructions on the pasta maker, rolling the dough into a thin sheet and cutting the noodles with the knob set to 6.
We made two types of sauce: garlic butter (my favorite) and tomato basil. The noodles cooked for about 2 mins, and between the four of us, we actually ran out of noodles so we resorted to some dry packaged ones in our pantry. The texture of the noodles was very fresh, but a little bit doughy.
Notes for next time:
Use ½ all-purpose flour and ½ semolina flour for more texture in the noodles
Adjust egg yolk to egg white ratio for more golden-colored noodles
Make dough in Kitchenaid mixer for easier clean up
Flour the noodles more thoroughly so they don’t stick