Recently, I shared my kitchen with Laura for a wonderful dinner! She and I each prepared various parts of our meal in advance and then bumped elbows assembling and putting all of the dishes together. We had a great time! I prepared the fresh pasta earlier in the day and she was to make the Beef Bourguinon (this will be a later blog she is working on!)
We really enjoyed the texture of these noodles with the meat sauce and because I prepared them with Egg Beaters omitting the yolks, they were light and delicious!
4 Eggs (1 Cup + 2 Tablespoons Egg Beaters – of course for money savings, I use the Kirkland/Costco brand)
2 Tablespoon Skim Milk
3 1/2 Cups sifted All-purpose Flour
1/2 Teaspoon Salt
Run flour and salt through a sifter working it through with a spoon into your KitchenAid bowl. With the hook, mix on speed “two” slowly pouring in the eggs and the milk. Once incorporated remove from the bowl.
Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour in increments of a tablespoon or two – if the dough is too sticky. Once the dough is a cohesive mass, remove it from the board and scrape up any left over dry bits. Lightly flour your work space and continue kneading for 3 more minutes, remember to dust your board with flour if necessary. The dough should be elastic and a little sticky.
Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
After pasta has rested, cut the dough into four pieces. Shape the sections into hot-dog style pieces and flatten slightly. Using the KitchenAid Pasta Attachments, run the pasta through the stainless-steel pasta roller a couple times on various thickness, following manufacture instructions.
Swap the roller for the fettuccine cutter and run pasta strips through cutting dough into the individual noodles. I recruit help and choose to lay them immediately through a clean plastic clothes hanger for drying
I read some helpful hints from Jamie Oliver for freeze pasta to enjoy as quick meal or side dish at a later date. He recommends freezing as soon as possible once you finish making your pasta.
I let my fresh pasta partially air dry then curled it into portioned sized bundles. (like little bird nests!) Place the bundles on a parchment covered cookie sheet and cover it with plastic wrap. Place in the freezer for a few hours or until they are hardened. Remove the pasta bundles and place in freezer bags and then back in the freezer in a spot where they won’t get crushed!
When you are ready to cook the frozen pasta, don’t defrost the noodles. Jut place the bundles in salted water as usual. Gently stir to encourage the bundles to unravel. The cooking time will need to be slightly extended over fresh noodles. (It will depend on your noodles but the cooking time is approximately three to five minutes.)
As you can see from the photo at the top, we enjoyed this with Laura’s wonderful Beef Bourguinon sauce!