Ever since I tried a bag of Pasta Puttana’s fresh pasta this summer, I have wanted to learn how to make it myself. However, I knew that it would take an investment in at least some sort of pasta roller, so it wasn’t until recently that I was able to finally give it a try myself. I treated myself to an attachment set for Ethel (my beautiful KitchenAid) for Christmas when the Amazon price went down to the lowest I had ever seen plus a 25% rebate. And I made a resolution of sorts to try it out in the near future.
Gourmet also has up a very helpful instructional video that takes you through the steps of making the dough, rolling it into sheets, and then cutting into noodles. I also decided to use this recipe with my “perfect pasta” flour blend that I ordered from the King Arthur website. The dough came together surprisingly easily.
After letting the dough rest for an hour, I tested out the new attachments to create the noodles.
After cutting the noodles, we hung them on this really cool pasta drying rack that I also bought with the attachments. In just over 2 hours, I had successfully turned eggs and flour into pasta. How sweet is that?
We cut half with the fettuccine cutters and the other half with the spaghetti sized cutters.
We decided to use the spaghetti for dinner (with mushrooms, garlic, parm, and red pepper flakes) and threw the fettuccine into a ziploc and stuck it in the freezer. I will let you know how it tastes after freezing. Let me just say, that the homemade pasta was FANTASTIC. It is not even comparable to store-bought dried. Not that I will stop eating dried pasta for a quick meal, but it really is worth taking the time to make some fresh pasta from scratch. I can’t wait to try this technique in ravioli or lasagna, especially this one.