Cooking Club Month 2: Pasta

Last month we made mozzarella cheese..and this month it was pasta!

Since I had made mozzarella a few times before, I hosted/taught last month.
This month Jacob took over and hosted everyone at his apt.
We made pasta with two kinds of wheat flour (semolina and durum).

It was actually pretty easy, although I'm going to need more practice at the rolling part!

We used a ratio of 1 c. flour to 1 egg.
You crack the egg right into the center of a little flour mountain, and mix with a fork in the center.

I was really bad at keeping the egg from running out of the middle area, but it seemed to work out anyway.


Then you keep incorporating the flour from your now rather flattened mountain, and start kneading.

Then you roll it out really thin..and voila! Pasta!



Rolling out until it was nearly transparent was probably the most difficult part.

I guess that's why they have nice little pasta machines. You put the dough through and it presses it thin and flat for you.

Although mine wasn't as thin as it could have been, it was kind of fun getting to roll the pasta out by hand. Really rather satisfying.




We made pumpkin ravioli out of the durum, and fettuccine out of the semolina.

I forgot to take pictures of the ravioli, but it was very tasty.



To make the fettuccine, you roll up the entire piece of rolled out dough kind of an a diagonal.

Imagine making a napkin roll.

Then you slice the now-rolled dough and unwrap the pieces.


You end up with lovely strands of pasta. And fresh pasta cooks so quickly!
<--We went from this











<--to this in just a few minutes.

Throw on some homemade white wine cream sauce, and you have pasta perfection on a plate!

So excited to do this again now that I know how!!