The thought of ordering a bowl of noodles for a seriously elevated price is not something I can see myself doing. If I can make it at home for pennies, I usually don't order it. Open a box, throw a few noodles in the boiling water, wait 10 minutes and bam! Nothing special.
My world flipped when I tasted homemade noodles for the first time! Granted, I have probably been at a restaurant that served homemade pasta, but never got up the gusto to order them. We are up to the Italy section in class. We have been making pasta for the past 2 weeks and I must say, homemade pasta is the bomdiggity! You have to try it to understand the difference. There’s a freshness and taste that can’t be described. There are many types of pastas one can create with the correct tools. I do not own them at the moment, but they are definitely on my list! (wink wink ;) ) To make pasta, it must be rolled out very, and I mean VERY thin. It can be done by hand, cranked through a machine, or put through a machine that does it for you. I like the latter for the simple reason that it is the easiest.
One must be coordinated and have balance. Trying not to let the long sheets of pasta hit the floor while wrapping it around every limb is a challenge and a talent that amounts to a lot of fun. I HIGHLY recommend making pasta or watching someone make pasta, It’s like watching someone juggle, while holding your breath and praying they don't let them drop!
3 Cup Flour
1-2 TBS. Extra Virgin Olive Oil
1-2 TBS. Water
1 tsp. Salt
Mix/knead all ingredients in a kitchen aid or by hand for about 10 min till it forms a ball and becomes elastic. Allow to rest for a half hour. Cut the dough into 4 pieces and put through the pasta roller three times, each time reducing the thickness. Form the pasta into ravioli or shapes using the correct tools. If you want colored pasta, add turmeric, spinach, curry or whatever color your heart desires. I like this website for a few ideas.
*The addition of color doesn’t add much flavor. It is more for appearance than for taste.
6 oz. Italian 00 Flour
6.5 oz. Fine Semolina Flour
1 tsp. Salt
1 oz. Extra Virgin Olive Oil
1 oz. Water
1 lb Cold Potatoes, baked, peeled and riced
1 C. Flour
1 tsp Salt
Opt: 1 pinch Nutmeg