195. Make Fresh Pasta

As a small child I would watch my nona almost daily pounding dough balls by hand and forming them into the most delicious dinners. Occasionally, I would lend a hand trying to work the same magic with my tiny fingers. Times have certainly changed, with the many options of  fresh & dry pastas at your local grocers, you may wonder why you would want to put forth the effort (and get your kitchen dirty) to make your own. The answer is because there is nothing like the taste, texture and satisfaction of a delicate pasta that was just rolled by hand. It is also a simple process, that only takes 3 ingredients! (See other goals on the Bucket List for Foodies).

PASTA DOUGH RECIPE
3 Cups All-Purpose Flour
1 Cup Semolina
6 Eggs

Put flour, semolina and 4 eggs in a mixer with a dough hook. Blend for 6 minutes, adding the remaining 2 eggs as you go. Do not overmix dough. Transfer dough ball to a covered bowl and use as needed.

MAKING FRESH PAPPARDELLE
1. Flatten dough with a rolling pin.
2. Put pasta in a dough machine and flatten as specified in machine directions.
3. Generously flour your pasta.
4. Roll pasta & cut in 3/4" strips.
5. Lay pasta flat to slightly dry (about 1 hour). If you overdry your pasta it will be brittle.
6. Form pasta in haystacks and store uncovered in refrigerator. Use as needed.