Fresh Garlic Pasta {without a pasta maker!}

January 14, 2016

GUYS. I AM BACK AND BETTER THAN EVER. 

 

I had a really rough last few months - and I had to get my thoughts back together. But boy did I miss you. Sorry I took so long.

 

So.....why not come back with pasta eh?

Because pasta is the life to live. Aside from pizza.....

 

But fresh pasta?? It is so easy. All I used was a rolling pin and knife to make them. You can of course use a pasta maker if you have them!! They're pretty pricey so I went with the old rustic way.

Just tell me, how pretty?

Nothing compares to fresh - i'll tell you that. 

And please don't be hesitant! It's really that simple. 

 

To make it even easier, I used a food processor! But you can definately do this by hand too if you don't have one. 

 

Key thing here is, do not over blend or knead. Otherwise your pasta won't dry properly (if storing for another time to use) and will break apart when boiled. 

 

 

 

 

 

 

 

 

 

And make a real simple sauce - I used sauteed onions and garlic, really good san marzanos and basil. Done. That easy. 

 

You can even store the pasta dough in the fridge overnight to use the next day. Just make sure to bring to room temperature, about an hour, before cutting and rolling.

 

 

 

Ingredients:

  • 2 c flour

  • ½ tsp salt

  • 1 Tbs garlic powder

  • 3 whole eggs

  • 1 tsp garlic infused olive oil (or plain)

 

Directions:

  1. In a food processor combine the flour, garlic powder and salt and pulse for about 1 minute. Add in the eggs one at a time and end with the olive oil.

  2. Do not over blend! Just until coarse. If doing this by hand, combine flour, garlic powder and salt on your counter top and make a well in the center. Add the eggs to the well and making a circle motion gently add in the flour, keep mixing until a dough ball has formed then knead until smooth.

  3. Dump the dough out from the food processor onto your countertop, may need some flour, and press and knead until becoming a smooth elastic dough ball. Place a bowl overtop of the ball and let rest for an hour.

  4. When ready cut the dough ball into 4 equal portions (you may use a pasta machine for this but I did this by hand)

  5. With a rolling pin, roll out the dough until as thin as you can get it, making a rectangular shape! Fold one end in 1/3 then fold again, then fold the last bit upwards - so it looks like an envelope almost.

  6. Now slice down the folded pasta dough making about ½ inch slices. Then toss around and walah! Pasta!!

  7. Repeat with the remaining 3 pieces of pasta dough.

  8. Bring a large pot of water to a boil with salt, dump in the pasta and cook for about 3-4 minutes.

  9. Use your favorite sauce and ENJOY!!!!!!

 YES.

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