Good things come to those who wait.
This phrase couldn’t be more true than when it comes to shopping in Germany. Generally, most products are much more expensive in Germany compared to the USA.
Luckily, there have been several times when waiting has proven to provide excellent discounts and savings on products I desperately wanted.
A few weekends ago, it happened again.
I found the pasta maker that I’ve been eyeballing since October for almost half the price.
Rather than the original €130 price tag, this beauty was reduced to €70.
Admittedly, €70 is still a lot for a single kitchen appliance, but this is one of those items that time has not crossed off of my wish list.
Just a day later, I put my new toy into action.
9 months after taking my Italian cooking course, I finally was able to use the recipe for homemade pasta.
I cut the prepared dough into four portions then started running the dough through the pasta maker one portion at a time.
Fresh, homemade tagliatelle.
I boiled half of the fresh pasta in salted water for dinner and dried the other half to be given as a gift.
A wire hanger makes a great drying rack for pasta. I imagine a thicker wooden hanger would be even better.
I enjoyed my homemade pasta with a spicy tomato cream sauce, similar to this recipe.
Recipe reposted from the original post which contains photo instructions for making the dough and rolling/ cutting the pasta by hand.
For 4 servings
- 200 grams. all-purpose flour
- 2 large eggs
- good pinch of salt
- drizzle of olive oil
- Create a large circular well in the flour which goes all the way down to the cooking surface. Crack the eggs inside the well and add the salt and a little olive oil.
- Using a fork, begin to whisk the eggs pulling in flour from the side as you go. Keep the well sturdy and continue pulling in flour. Continue to whisk in the flour until you have only a small well-wall left.
- Begin to knead in the remaining flour with your finger tips. Work gently at first and then, as the dough starts to harden, knead regularly.
- The dough will be quite dry. Keep kneading for about 10 minutes or until your dough is smooth and elastic.
- Make a ball with the ugly sides under and then squeeze out your dough until it is like a thick pancake. Dust your working table very lightly and dust the top of your ball of dough.
- Using a rolling pin, start in the center and push all your weight into a back and forth motion until you reach the ends. Rotate the dough 45 degrees and then repeat.
- Keep rolling out the dough and when it becomes too big, have a friend hold down the ends for you or simply fold some of the dough over the edge of the table and lightly lean on it. Roll until your dough is about 2 mm thick.
- Fold in two inches of the ends of your dough on both sides. Dust with flour then fold over again on both sides. Dust and repeat until you reach the middle. Fold the two ends on top of one another.
- Using a sharp knife, cut straight down through your pasta to create a uniform width of about 1/2 cm. Keep slicing without moving your already cut pasta.
- Grab a hold of the first layer of pasta and shake out to separate the strands and remove excess flour. Pile up.
- Cook your pasta in a pot of boiling water which is very well salted (as in one whole handful of salt.) When you add the pasta the water will stop boiling. Once it begins to boil again, your pasta is cooked.
- Remove the pasta from the water and add directly into your prepared sauce. You may need to add a little more pasta water.
- Serve your pasta with more parmesan, salt and pepper.