Honestly, I had forgotten how satisfying it is to make your own pasta at home! I don’t have a pasta maker so got out the rolling pin and went to work. These are plates of perfectly imperfect pasta! Making these has inspired me to get to work and keep practicing pasta and noodle making!
Tip: Roll out your pasta thinner than you think, it shrinks and tightens up a bit after boiling! You want to be able to see colour through your dough. It takes a bit of muscle and patience to roll out your pasta, but pasta so keep at and watch the magic happen!
Handmade Pasta with Mushrooms
The plate of mushroom pasta I made was incredibly delicious, but hey, you can’t really go wrong with cheese, butter, garlic, and sautéed mushrooms! The pasta for this was a bit thicker, with a nice bite!
Ingredients
Pasta Dough (2-3 portions)
- 2 cups of all-purpose flour
- 3 eggs
- 1 teaspoon salt
- 1 tablespoon olive oil
Mushroom Pasta (using about 2/3 of the pasta from dough recipe above)
- 1 pint of cremini mushrooms cleaned and sliced
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 1 tablespoon parsley finely chopped
- 2 cloves garlic minced
- 3/4 cup of parmesan grated
- pasta water ad needed
- 1 teaspoon of freshly cracked black pepper or to taste
Instructions
To make pasta dough
- Mix flour and salt together and place on a clean work surface, form a well and crack your three eggs into it and add your olive oil.
- Use a fork to slowly mix the eggs and with the flour and when there is a shaggy mess on your work surface, use your hands to bring the dough together and knead.
- Knead for about 10 minutes until the dough is smooth and form it into a ball, cover with plastic wrap and let sit on the counter for at least 1 hour.
- After an hour, light flour your work surface, place your dough on it and roll it out.
- Fold you dough into thirds and roll it out again. Repeat this twice. The third time your fold your dough in thirds, it may become hard to work with. Wrap us your dough again and let it rest for 15-30 minute sunlit the gluten relaxes.
- After 30 minutes rolling out your dough, flouring your rolling pin and surface as needed so it dough stick.
- Keep rolling out the dough and be patient. You want to roll your dough out very thin, where it is almost translucent. You do not have to roll your pasta this thin, but your pasta will be thicker and you will have less pasta noodles. When you roll it out, it will hang over the edge of your counter.
- Once your dough it nice and thinly rolled out, flour the surface of the dough, fold and cut into strips and toss in flour a bit, holding the noodles together at one end. You can cut off the ends of the folded dough to even it and make clean looking noodles or include these end pieces in for a rustic, homey plate of pasta.
- I divide the noodles in 2-3bundles depending on how big my portions are. Carefully twirl the noodles around your hand almost like you are forming a nest or a tight doughnut the noodles, this prevents them from getting too wrinkled of crinkly before boiling.
To make mushroom pasta
- Add a tablespoon of butter and tablespoon of olive oil into a medium bottom pan.
- Add your sliced mushrooms and sauté on medium heat until they are browned, and well-cooked and aromatic. Season with salt and pepper to taste. Add your minced garlic, parsley, black pepper and mix. Set aside until your pasta is ready.
- Heat a pot of water and salt the water so it tastes like sea water, the pasta water should be salty!
- When the water is boiling, add 1/2 portion – 3/4 portion of pasta noodles in the water and boil for 4 minutes until ready. Reserve the pasta water!
- Transfer cooked pasta to your frying pan, add pasta water was needed and your parmesan cheese and toss your pasta and your delicious sauce around until it thickens and coats the pasta. The pasta water will also deglaze the pan.
- Your sauce will coat the pasta, you just have to be patient and perhaps add more pasta water or allow it to cook down if you added too much.
- Serve immediately with more parmesan id desired and enjoy
- If you have any leftover pasta, simply place in ziploc bag, freeze and cook from frozen
