Nana's Homemade Pasta Recipe
For this recipe you'll need 3 main ingredients (listed below), a food processor, plenty of counter space, a rolling pin, a piece of wax paper, and a rack that you can dry the pasta on.
1 1/2 T salt
2 C flour
Crack 3 eggs into food processor and then top with flour and salt. Pulse until the product becomes a large crumble.
Turn crumbled mixture onto lightly floured surface and knead until smooth. Place dough ball in a sheet of wax paper, wrap and then refrigerate for 30 minutes. Chilling gives the dough a chance to rest, and it will help make the rolling and cutting a bit easier to manage.
Remove dough from fridge, roll out a bit and the cut product in 1/2 or 1/4. This helps to cut down on the amount of dough you're working on at one time...and in a small kitchen like mine, it is a must.
Roll dough out til thin. Really put your back to it and use long, fluid rolls with the pin.
Trim off rough edges and then cut pieces to your preference but try to stay consistent with size if you're cooking all in one style. I chose a bit wider and longer pasta, but you can cut it thinner or even wider...the latter is great for lasagne!
Drape individually over rack. Allow to dry. This took about 4 hours for me but the humidity is fairly low in Athens right now.
Eat immediately or freeze in an air tight container. We ate most of ours immediately. Duh.
This pasta is very rich and heavy so you don't have to use as much as you normally would. It really swells during boiling too, so make sure you keep that in mind or you'll have boocoodles of leftovers. I cooked a small handful for about 10-12 minutes and it was perfect! Top it with a bit of red sauce or just olive oil, roasted garlic and fresh parmesan.
You could also add chopped/ground herbs to the mix at the beginning. I added some fresh ground pepper to mine...and next batch will have fresh rosemary.
All credit for this recipe goes to my Nana Farmer. Love and miss you Nana!
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