Sunday night I was flipping through Bon Appetite, and wondering what I was going to cook for dinner.....i knew it would be something pasta related, since i try to cook a couple of vegetarian meals a week, and one of them is generally pasta meal.
So, long story short I came upon a recipe for fresh pappardellle pasta...(a long flat noodle) which looked easy...so I took a big gulp and decided to try.
(Back story: about 4 years ago, Haim and I decided to try to make pasta...it was a really difficult royal disaster. Shortly thereafter, my mom gifted us a pasta attachment for my mixer, but I was so scared from the first attempt that I never used it)
So, Haim was playing with Noah, and Maya and I began the recipe...it was easy and fun and wonderful and you could probably do the whole thing by hand, though a pasta attachment or machine will make it MUCH easier.
It was so yummy we just ate it (and it was A LOT of pasta) with salt and olive oil.
Here is the recipe which I halved, and modified a bit in the mixing...Also, it's a great recipe to do with kids...simple measuring, counting, mixing and kneading without too much mess. (Alone, the recipe will take about 5 minutes to mix, 5 to knead, and 20 or so to form the actual pasta....with kids, it might take hours!)
Fresh Pappardelle
3 eggs
3 egg yolks
3 T water
2 1/2 cups all purpose flour
3/4 t salt
Mix salt and flour in a medium bowl. Make a well and add eggs, yolks, and water. Mix with a wooden spoon, until fairly thoroughly mixed....though there might be some crumbly bits at the bottom. Add more water if necessary to moisten a bit, though this dough should not be very wet or sticky. Place dough on floured counter and knead until smooth. Wrap in plastic wrap (or put into an airtight container if you want to skip the plastic wrap) and let rest 45 minutes.
Unwrap and divide into 4 parts, but keep unused parts wrapped while you work.
Place each quarter on the counter and flatten to a 3 inch wide rectangle. Run through the pasta machine at the thickest setting several times, then change increase thinness setting and run through the machine several more times. Repeat until the pasta is about 1/16 inch thin. (this part would be cumbersome, but totally doable with a rolling pin, as long as you ensure that the pasta does not stick to your pin or the work surface. As you are rolling the pasta (by hand or machine) if it becomes too long to work with, cut in half, so that you are never working with more than 14-18 inches length.
Once your pasta is the desired thickness and length, set it aside to let it dry about 30 minutes, and then either cut into strips by hand or run through the noodle cutter on your machine. The pasta can be cooked immediately in well salted boiling water, or dried a bit more and chilled until ready to cook.
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