FRESH EGG NOODLE PASTA

           

            Traveling has brought many things in my culinary eye to the front of my thoughts. One of these thoughts is, ‘Why do restaurants use boxed pasta?’ I understand the simplicity of it and possibly the lack of time, knowledge, and equipment but while traveling through Little Italy in NYC, I realized that even as small as some of these restaurants were (and busy all the time) I did not site to a pasta dish that did not use fresh pasta.

            I have stated many times in the past that friends don’t let friends eat box pasta and I live by this still today. This is because, I believe, the little time and care it takes to make a simple pasta dough and prep for cooking is well spent on good friends. And let us be honest, if you want to impress a significant other… Fresh Pasta Does This!

            After talking with the chefs around Little Italy, and some members of or society that are of Italian descent, I can to the conclusion that most use a simple egg noodle pasta for everything they make. Truth be told, this is nothing fancy when first constructed but when it is completed it might be the reason the Earth spins.

INGREDIENTS

4 Large Eggs

3 ½ cups All-Purpose Flour

1 tbl. Water

1 tsp. Salt

INSTRUCTIONS

1.      Place flour and salt in mixing bowl and combine using a fork

2.      In a liquid measuring cup, place eggs and whisk till combined. If the eggs do not measure to 7/8 of a cup, add water till reaches measurement.

3.      Using a dough hook, slowly add egg mixture to dry mixture on slow/medium speed. (If combining by hand, create creator in flour and add egg mixture. Combine)

4.      Add water and mix for approximately 4-5 minutes or until dough combines and is smooth. (If dough is dry and crumbly, ad water 1 tbl. At a time till smooth. If dough is to wet, sprinkle with flour till smooth consistency.)

5.      If using dough hook, remove dough from bowl to a smooth floured surface and kneed till dough is smooth in texture.

6.      Cover dough ball with a clean towel and let sit for 20 minutes.

Depending on what is going to be done with this pasta dough will depend on what is done next. This is completely up to you as the creator of you dish. I have personally used this same dough recipe for everything from spaghetti to ravioli, lasagna to fettuccini, and everything in between. I have friend it, baked it, and boiled it with great success. I hope this success continues into your home and a small piece of Little Italy becomes your kitchen.