On one of our Salvation Army treasure hunts, we came across this bad boy.. It cost a whole $5.99. Score!
Few things are tastier than freshly made pasta and it's so easy to make!
3 1/2 cups unbleached all purpose flour
3 large eggs
Put a mound of flour in the middle of a cutting board, make a well in the center then put the eggs in the well.
Begin stirring the eggs with a fork keeping the well in tact . When the dough comes together, it's time to start kneading. Put the extra flour in a separate container (It usually takes around half the flour to make the initial mass of dough)
Using the palms of your hands begin kneading adding flour when needed in small amounts when the dough gets sticky. Once you've got a nice mass of dough wipe your cutting board, lightly flour it and knead the dough for 3 minutes. The dough should be nice and elastic.... Knead the dough for another 3 minutes.. It's totally worth the workout. Believe me.
Wrap your dough ball in some plastic wrap and leave it for 20 minutes at room temperature.
Now it's time to use the nifty new pasta machine!
Cut your dough ball in half and form it into a nice rectangle then begin to feed it into the pasta roller. Run it through around 3 times.. Make sure it's nice and smooth with no bubbles. We like it a little on the thicker side but it's up to you.
Take your rolled out pasta and feed it into the pasta cutter of the shape you desire.
Once your pasta is cut, flour it a little bit so that it doesn't stick.
Happy Kid Pasta
2 handfuls fresh pasta
1 whole onion
2 fresh tomatoes (sliced with hearts removed)
4 cloves fresh garlic
1 handful fresh basil
1 pinch sage
1 pinch chili flakes
3 tablespoons tomato paste
1 can plum tomatoes
4 pats butter
good parmesan cheese to taste
1 tablespoon extra virgin olive oil
salt and pepper to taste
Boil salted water
Add pasta to boiled water for approx. 3- 4 minutes. Be sure not to overcook. Then drain.
Roast fresh tomatoes, onion, a little basil, garlic and a little olive oil at 400 degrees for around 20 minutes mixing half way through. Be sure to season well.
Using an immersion blender, carefully blend your roast veggies in a small deli cup or bowl.
Heat olive oil and 2 pats butter on medium high heat, when butter is melted and before it browns add pasta and 3 tablespoons tomato paste. Continue mixing while tomato paste browns. Add 2 1/2 drained plum tomatoes and mash them into the pan. Wait a minute then add freshly blended roasted veggie mix. Mix well using tongs for around 2 more minutes. Then add fresh basil, give it 1 more nice mix then plate.
Top with fresh parmesan and basil. Enjoy!