This month’s challenge was to make home made pasta, which I had never done before but always wanted to try. In preparation I decided to order a pasta rolling machine on Amazon first, already anticipating that I would fall head over heels in love with fresh pasta and therefore absolutely must have this extra kitchen gadget. Well, now that I’ve made fresh pasta I know that the pasta roller will get tons of use. Now when I say fresh pasta is amazing, a must try and just to die for I mean it 100%. I know I frequently over use the expression “melts in your mouth” but there really is no other way to describe the flavor sensation of fresh pasta. I’m not trying to be a food snob or anything but I can’t imagine anyone disagreeing that fresh pasta tastes significantly better than regular dried store bought 10 for $10 boxed pasta.
This first pasta making experience did not go smoothly. You know how they say third time’s a charm? Well that was certainly true in my case. My first attempt – I sifted the flour onto the counter, formed a well in the center and cracked 2 eggs into the well. The recipe I found said to gradually incorporate the flour into the eggs with your fingers, ok, simple enough, right? Wrong. I would like to know at what speed your fingers need to be going to reach this “gradual movement” because mine just got it all wrong. Somehow a huge hole formed in my flour wall and the eggs started pouring out all over the counter, and I desperately tried to bring them back into the center with my fingers, which were at this point covered in a cement like mixture of floury egg slush and therefore made the forming of a ball of dough absolutely impossible. For attempt number two I tried to patiently and very slowly incorporate the flour into the eggs mixture – the outcome – failure, yet again. Now the third try I had to get it right, because frankly I didn’t have enough eggs for a fourth attempt. So this time I decided to go with the Daring Kitchen instructions and everything worked like a charm.
For the sauce I came up with my own recipe and was pretty impressed with myself. I figured it would be decent (at least edible in the worse case scenario), but I wasn’t expecting any spectacular. But somehow all the flavors came together – the slightly caramelized shallots added a hint of sweetness to the cherry tomatoes and the crispy prosciutto pieces contrasted well with the rest of the textures in the dish.
This is definitely one of the best pasta dishes I have ever made. And thanks to this challenge I have now learned the technique (or at least started to learn) in making pasta and will try making flavor infused pappardelle next, so stay tuned!
Daring Cooks July 2011 – Home made Pasta with Prosciutto Cream Sauce
Start to Finish: N/A since it took me 3 tries to get it right : /
2 cups all purpose flour
1/2 teaspoon salt
3 eggs, lightly beaten
water, as needed
1. Sift flour and salt into a large bowl. Create a well in the center, by pushing the flour up to the sides.
3. Pour eggs into the well and using a spoon start adding the flour around the perimeter of the well into the egg mixture. Gradually widen the mixing to include more flour. Work from the center circle outwards until the flour has been incorporated.
4. If the dough is a little dry add a couple teaspoons of water. Using your hands form a ball with the dough.
5. Knead the dough 5-10 minutes, roll into a ball, wrap in plastic wrap and allow to rest for at least 15 minutes (max 2 hours).
6. Divide the dough into 6 sections and working with 1 section at a time, wrap the others back up.
7. Flatten the section with the palm of your hand.
8. Set the pasta roller on the widest setting and run the dough through it – it will have a long elongated oval shape. Fold the ends into the center so that you have a rectangular shape. Run the dough through the machine on the widest setting again.
9. Repeat step 8. Run the dough through the roller on the widest setting 1 or 2 more times without folding it.
10. Continue to roll the dough on a narrower setting each time.
11. Run the dough through the the fettuccine cutters in the machine or if you want a different noodle thickness make sure the dough is floured on both sides and fold the dough over and over again in 3-4 inch sections until all of it is folded and you have a small rectangle. Using a pizza cutter or sharp knife cut strips as wide as the like and then untangle each strip.
12. Form nests with the strips and allow the dough the dry for 10-15 minutes before cook.
13. Bring a pot of water to a boil, add salt and olive oil, and drop the pasta into the pot. Cook for 4-5 minutes.
A home made pasta and prosciutto pasta sauce recipe that will blow your mind.
5 minPrep Time
20 minCook Time
25 minTotal Time
- 3-4 ounces prosciutto, half of it chopped, the other half torn into larger pieces
- 2 shallots, sliced
- 2 cloves garlic, minced
- 1/3 cup heavy cream
- 1 pint cherry tomatoes, half of them halved the other half whole
- salt, pepper to taste
- handful of fresh basil, chopped
- handful of chives, chopped
- 2 tablespoons butter
- Melt 1 tablespoon butter over medium heat. Add the chopped prosciutto and cook until lightly crispy. Remove.
- To the same pan add 1 tablespoon butter and sliced shallots. Cook for a few minutes and add garlic, cook 1 minute.
- Add cherry tomatoes, salt, pepper, and half of the chopped basil. Cook over medium-low heat for 10 minutes.
- Add heavy cream and the torn prosciutto cook for a few minutes.
- Add cooked pasta to the pan and stir to combine. Serve garnished with fresh basil and chives.