If you've never tried to make homemade pasta you're missing out! Wait...let me rephrase that....you have to try homemade pasta! It is so much better than store bought. Yes it's a lot of work and you probably could just go out and buy buitoni, but it still isn't the same as homemade. Especially when you have a kiddo like mine at home who jumps at the opportunity to make something that is edible. Pressing the pasta kept her busy for a long time! Now if only I could just get her to sit and eat dinner! Argh. It's a laborious challenge we face every night for dinner. That's a whole other post I won't get into right now.
Keep a close eye on those fingers!! I'm sure she would have stopped and pulled her hands out of the rollers if her fingers made it in with the pasta, but I wasn't going to take any chances and leave her unattended with the pasta machine.
Always the curious little chef :)
A good chef always taste tests!
For the pasta:
2 cups of flour
3 eggs
1 tsp salt
1-2 tbsp finely chopped basil (optional)
In a large bowl combine the flour and salt then make a well in the center. Pour the eggs and basil (if you are using this ingredient) in the well. Mix them together with a fork then gradually mix in the flour to the egg mixture until well blended. You can add a little flour if it's sticky. When it forms a ball, spread some flour on your coutertop and vigorously knead the dough for about 10 minutes. Make a ball and wrap the dough in a damp kitchen towel and let it sit about 20 minutes. After it has rested, cut off small pieces at a time to begin pressing the dough with the widest setting, working your way to the smallest setting. Fold the dough in half (either way) if it starts to break up or gets caught on the sides. Make sure the dough that hasn't been pressed stays covered. Rest the pieces that have been pressed on another lightly floured surface until you are done. Take your time with it. The more you practice, the easier it gets, the better the reward!
2 cups of flour
3 eggs
1 tsp salt
1-2 tbsp finely chopped basil (optional)
In a large bowl combine the flour and salt then make a well in the center. Pour the eggs and basil (if you are using this ingredient) in the well. Mix them together with a fork then gradually mix in the flour to the egg mixture until well blended. You can add a little flour if it's sticky. When it forms a ball, spread some flour on your coutertop and vigorously knead the dough for about 10 minutes. Make a ball and wrap the dough in a damp kitchen towel and let it sit about 20 minutes. After it has rested, cut off small pieces at a time to begin pressing the dough with the widest setting, working your way to the smallest setting. Fold the dough in half (either way) if it starts to break up or gets caught on the sides. Make sure the dough that hasn't been pressed stays covered. Rest the pieces that have been pressed on another lightly floured surface until you are done. Take your time with it. The more you practice, the easier it gets, the better the reward!
For the dish:
2 slices of lunchmeat chopped
1 roma tomato
3/4 cup cooked spaghetti (Al Dente)
1/4 tsp chicken bouillon
(1/2 tsp was too much)
2 slices of lunchmeat chopped
1 roma tomato
3/4 cup cooked spaghetti (Al Dente)
1/4 tsp chicken bouillon
(1/2 tsp was too much)
Drizzle a little olive oil in a saute pan (medium heat) and cook the ham.
Once the ham starts to caramelize add the tomato and cook them together for about 3-5 mintues then add the chicken bouillon. Continue to cook on medium heat another 3-5 minutes.
Add the cooked pasta and toss with the sauce. Let it cook a few more mintues just to let the pasta absorb all the flavors.
Serve and top with some shredded cheese.
Hope you and/or your little ones enjoy!
Hope you and/or your little ones enjoy!
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