Homemade Pasta Medley Tossed with Summer Vegetables

What happens when one receives a pasta machine after years of making pasta by hand? One may go a little pasta crazy. When my Atlas Pasta machine arrived, I decided that we needed to create a pasta feast that very night worthy of such an event.

We ended up making a whole lot of pasta. We made some regular fresh egg pasta and some spinach egg pasta. We made some angel hair, some spaghetti, and some fettuccine. We froze what we didn’t use, and used some to create the wonderful dish detailed here.

Ingredients

1 cup all purpose flour

3 cups pasta flour (semolina and extra fancy durum wheat flours)

4 eggs

1 Tbs olive oil

Water as needed

4 cups blanched spinach was added  to make the spinach pasta

 

As detailed in previous pasta discussions, create a dough that is the proper consistency, not too dry but not too sticky. If the dough is too dry, add a small amount of water, if it is too wet, add a small amount of flour. With time and practice, knowing the way that the dough should feel will become second nature. In this case, because we are using a pasta machine to roll the dough out, we want the dough on the dryer side, to insure that it does not stick to the machine.

After the dough has been made by mixing all the aforementioned ingredients and kneading them together, let the dough rest in plastic wrap or under a bowl if you are adverse to using plastic.

Let it sit in the plastic wrap for 1 hour.

After an hour, take the dough out of the plastic wrap. It should be ready to roll through the machine now. Take the ball of pasta dough and flatten it down slightly.

Then, cut off a 15 mm thick piece of the dough and run it through the machine with the dial set on 0. After it comes through, fold it in half, and run it through again. keep doing this until the dough reaches the appropriate width. Then move the dial to 1 and run it through again. Keep running the dough through the increasing dials until it has the thickness you desire.

When the pasta dough sheet has the thickness you would like for your pasta, move the handle to the desired pasta cutter (for example, spaghetti or fettuccine). Cut your pasta, and then hang it to dry.

After the pasta has dried for around 30 minutes, you can freeze it for later use or use it in whatever recipes you have planned.

To showcase the delicate flavors of the homemade pasta, we decided to make a medley of the spinach spaghetti and fresh egg spaghetti tossed in summer vegetables such as cherry tomatoes, onions, and roasted red peppers.

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