Against all precedents (set by months and months of lazy weeknight meals), we made hand-rolled pasta last Tuesday night. It took 2 and a .5 hours. On a Tuesday, after work. Not recommended, well not unless there was some kind of post-work peanut butter-on-toast snack to tide you over.
You see, the Brit had braised some short ribs on the weekend and while I loves me some short ribs, really there is nothing better than short rib LEFTOVERS (all broken up with their juices) poured over homemade pasta. It's just the business, and I crave it mightily.
And so it begins, the humble dough ball of 2 eggs and 1 cup flour, which you then knead for 10 minutes, separate into 6 portions and then send through the magic roller thusly:
There's a zen-ness to it, roll, roll, roll your dough..... until you have 6 lovely sheets of pasta:
Which take up all of your counter space, but you don't care because SHORT RIB TIME IS GETTING CLOSER. You slice the sheets into ribbons, boil them ever so briefly and toss with melted butter:
And then add the motley mess of braised beef, melted collagen, carrot and onion bits. Grrrmmmmmh.
3 comments:
"Thusly" - You must be an Alton Brown fan too! ;)
NOTHING beats homemade pasta! Unfortunately, mine has been coming out a little tough lately. I wonder if I'm just overworking the dough?
Yummy post! :)
Oh hi Michelle! Not sure what the toughness is about. I did recently learn the value of hand-kneading the dough for about 10 minutes before putting it through the machine. Adding that step has solved a lot of my old pasta problems.
Your thoughts?
I'm going to give the hand-kneading a try next time I whip up some pasta. Thanks for the advice! :)
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