Home made pasta.
Fall is the season we love the most. Living in Arizona we welcome Fall with open harms. This is the time we forget the long warm summer days and we say goodbye the days of 100 plus degrees with pleasure . The morning air is clean and crisp, and a bit chilly if you wake up early and want to enjoy a cup of coffee with a full stars sky. I love it!
With the welcoming of fall, our house is enjoying a make over and the kitchen is the place of all the changes take place. As we settle into our routine we enjoy cooking more.
A dish that is a staple is homemade pasta. Working the dough, cutting it, letting it dry while we prepare a wonderful tomatoes sauce, is a family affair during the week end. A time to enjoy each other and have fun.
Last week end was no exception. Homemade fettuccine with tomato sauce, spinach and prawns.
We could not wait to enjoy our dish that we did not take the picture of the finished dish. I guess we will have to make it again…
Home Made Pasta
- 3 eggs 3 large egg(s)
- 2 cups unbleached all purpose flour 2 cups unbleached all purpose flour
- white wine warm water of white wine
- Place the eggs, flour and salt into the bowl of your mixer fitted with the bread blade. Mix slowly and add water as needed to the dough. Once the dough is well blended, not flaky or too wet (add more flour if this is the case) remove, place on cutting board and cover with a bowl. Let rest for 10 minutes or until ready to use.
- Using the pasta machine, follow manufacturer directions to prepare long strips of pasta. I use Kitchen Aid and the last turn of pasta is with number 6.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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