Home-made pasta is a fantastic task that is so rewarding and fun.
Fall is the season we love the most. Living in Arizona, we welcome Fall with open harm.
This is the time we forget the long warm summer days, and we say goodbye to the days of 100-plus degrees with pleasure.
The morning air is clean, 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 makeover 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, and letting it dry while we prepare a wonderful tomato sauce is a family affair during the weekend.
A time to enjoy each other and have fun.
Last weekend was no exception.
Homemade fettuccine with tomato sauce, spinach and prawns.
We could not wait to enjoy our dish so we did not take a picture of the finished dish. I guess we will have to make it again…
Are you looking for more delicious recipes?
Home Made Pasta
- 3 eggs
- 2 cups unbleached all purpose flour
- white wine, or warm water
- 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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