June 1st, 2009

fresh pasta

fresh pasta

if you’ve got a few hours to kill on a sunday afternoon, why not whip up some pasta? hold on, you’ve never made fresh pasta? it’s easy – here, i’ll show you. now you have no excuse.

fresh pasta

take 2 cups flour and pour it out on a work surface. form it into a little volcano. add 1 tsp salt in the middle. now things are about to get messy (and fun).

fresh pasta

crack 3 eggs into the middle (or crack 1, mix, crack another, mix, etc). carefully mix the flour with the egg, being sure not to break the edge of the flour volcano. you can use a fork to start, but after a few minutes, get your hands in there and really work the dough.

fresh pasta

after a bit of mixing and kneading, you’ll end up with this. if the dough is too wet, add a touch of flour. if it’s too dry, sprinkle in some drops of cold water.

fresh pasta

divide the dough into a few pieces and run them through a pasta maker. if you’re without a pasta maker, use a rolling pin to get it as thin as possible. it will take some time and elbow grease, but eventually you can get it to about 1/16-inch thick (or thinner). the dough will be springy, so it’s best to work on one piece for a while, let it rest while you work on the next, and just move through each one until little by little until it’s thin.

fresh pasta

loosely roll the dough up jelly-roll style and cut them into small rolls. sprinkle some dust on the pasta rolls and unroll them into long strands. don’t worry about tearing it – the dough is surprisingly resilient. from here, you can cook this up immediately or hang it on a rack of some kind (a laundry rack will do) to dry. when you’re ready to cook, only boil the pasta for 3-4 minutes at most. i suggest serving it with creamy caramelized leeks and crispy bacon. that’s what i made, but, true story, i couldn’t get a good picture of it before i ate it all. yes, it was awesome.

quick reminder – there’s still time to sponsor my upcoming 5k for the susan g. komen breast cancer foundation. to everyone who has already donated, i can’t thank you enough. to those who would like to donate, please click here and then click on the “donate to pete” button.

fresh pasta

fresh pasta with creamy caramelized leeks and bacon
you can make the pasta ahead of time and let it dry while you start the leeks and bacon. serves 2-3. pasta recipe from Mark Bittman’s How to Cook Everything.

pasta
2 cups flour
1 tsp salt
3 eggs

sauce
2 leeks, diced
3 Tbsp butter
4 slices thick-cut bacon, diced
1/3 cup heavy cream

1. form a small volcano with the flour and put the salt in the middle. crack the eggs into the flour and mix. work the dough with your hands until you have a firm ball of dough. add more flour if too sticky, or a sprinkle of water if too dry.

2. roll the dough through a pasta maker or with a rolling pin until very thin (less than 1/16-inch thick). roll up jelly roll style and cut into tiny rolls. sprinkle with flour and unravel rolls into long pasta strands. hang on a rack to dry or cook right away.

3. put on a large pot of water to boil. dice the bacon into small chunks and cook in a large saucepan on medium-low. dice the leeks into small pieces and cook in a smaller saucepan with the butter on low heat. when the leeks become limp and transluscent, transfer them to the saucepan with the bacon.

4. when the water boils, cook the pasta for 3-4 minutes. meanwhile, add the cream to the bacon-leek mixture and stir around. once the pasta is cooked, spoon some directly into the creamy bacon and leeks. ladle some pasta water into the saucepan as well (contrary to popular belief, pasta water is great!). toss to coat the pasta with the sauce. serve immediately with crusty bread on the side.



24 Comments for fresh pasta - why not leave some love?

  1. Lucy C says:

    I’ve been meaning to have a go at making my own pasta for ages and this looks really good (and really simple) so I think you’ve inspired me to give it a go. Thanks for sharing.

  2. IK says:

    Can you try to do the eggless pasta, for us, vegans, please?

  3. jamaica says:

    Love it pete! I have only played around with my pasta maker a couple times but this motivates me to do it more often!

  4. norka says:

    maybe its just the last two posts but you seem to like to make stuff with a flour bowl in it =) fun

  5. So funny, I just attempted fresh pasta, inspired by Macheesmo (also using the Mark B. recipe, but with a rolling pin.) It was a big laugh, though a big mess! Your sauce sounds great – mmm, bacon & leeks…

  6. […] always seem to have the best of intentions for, but never quite get round to. After finding another great recipe on peter bake! I have decided that I really must stick to it this time. Fresh pasta here I […]

  7. Katherine says:

    This recipe looks great! Just wondering if these can be made with whole wheat flour instead of white. Trying to eat less processed foods you see.

  8. gatesumpao says:

    I’ve been meaning to have a go at making my own pasta for ages and this looks really good (and really simple) so I think you’ve inspired me to give it a go. Thanks for sharing.

  9. I just attempted fresh pasta, inspired by Macheesmo (also using the Mark B. recipe, but with a rolling pin.

  10. whiterabbit says:

    your dough is extra-springy and hard to work with because you didn’t rest it. Try this next time. after you have that nice ball, wrap it in plastic wrap, and stick it in the fridge for a minimum of a half-hour, but ideally a couple of hours. then roll it out. i think you’ll find you can work one piece from start to finish quite easily this way.

    also, try using only yolks. there is more fat and less water in yolks than whites so you will develop less gluten. also, it’ll taste richer.

    if you want to go all-out, find some 00 flour.

    try one of these, your pasta will improve. do all three it will knock your socks off.

  11. John Clark says:

    i am a proud Veggan and it keeps me fit and healthy`;`

  12. i’m a veggan and being a veggan means engaging in a more healthy lifestyle`-:

  13. Carl says:

    excellent blog. many thanks this wonderful publish. i regards a lot.

  14. BG mail says:

    Thank you, I’ve just been looking for information approximately this subject for a long time and yours is the best I have discovered so far. But, what concerning the bottom line? Are you positive in regards to the supply?

  15. Great web site. Plenty of useful information here. I am sending it to some friends ans additionally sharing in delicious. And of course, thanks on your sweat!

  16. Thanks for your whole hard work on this blog. My daughter takes pleasure in conducting investigations and it’s really simple to grasp why. We hear all regarding the dynamic way you convey helpful thoughts by means of this web blog and improve response from other individuals on this concern plus our favorite daughter is in fact being taught a great deal. Take pleasure in the rest of the year. You’re the one carrying out a terrific job.

  17. Hey, simply grew to become conscious of your blog by way of Yahoo and google, and also found in which it is really helpful. I’ll become pleased if you carry on this within long term. Most folks will make use of your current writing. Many thanks!

  18. Alixandra says:

    Pete Pete How I love my new found online baker friend Pete!
    Your posts are truly inspiring to those who have only feared to bake and for those who have baked for many years.

    We Knead your style of funly simplistic blogs to keep us feeding ourselves

    Thank You

  19. Unique for the purpose of grandma’s display case, Disney keys for that young people, or simply damaged or lost car keys in order to every used car such as Transponder keys, we have now one taken care of. We’re a full services locksmith having the actual equipement as well as commodity to earn nearly every major. As well as niche accessories.

  20. I precisely had to appreciate you once more. I’m not certain what I could possibly have followed in the absence of the entire points discussed by you regarding such a area. It had been an absolute fearsome concern in my circumstances, however , being able to view your specialised form you resolved the issue forced me to jump over joy. I will be grateful for your help and then believe you are aware of a powerful job you have been doing instructing some other people through the use of your web page. Most probably you have never met any of us.

  21. Claire says:

    i’ve never thought about making my own pasta. such a cool idea!

  22. I am contemplating starting a whole new blog in the same group.

Sorry, the comment form is closed at this time.



© 2017 pete bakes! | powered by WordPress with Barecity | about | recipes | archives | RSS
please do not steal images without my consent. just email me and i'll probably let you use them if it's for a good cause.