To begin this lovely tale, I will admit that the embarrassment over what I am about to describe was so overwhelming at first that it has taken me months to confess. Flashback to Sunday, November 1. I left a lovely brunch & Eagles game day because I was excited to make fresh pasta for the first time with a Bolognese sauce that apparently takes hours to complete. The nerves were creeping up on me.
It turns out, it was actually crazy easy! You can do even do it in a food processor. Two eggs & flour later, and I had dough. (I made three batches with different temperature eggs and different types of flour..just in case.) The bolognese took lots of throwing things into a pot & waiting, but nothing makes a house smell homier than a long-simmered Italian sauce. Next: my boyfriend and I cut the dough. This was also surprisingly easy! Thank you Home Goods, for my Imperia Pasta Maker Machine.
It created gorgeous noodles, just like the pictures & I felt like I really accomplished something challenging! The America’s Test Kitchen lesson stopped there, “Mix the bolognese with the fresh pasta.” The question loomed..Do I cook it? A quick google could have answered this, but alas, 4 hours of cooking and 75 dishes later–this chick was hungry! In the sauce our fresh, doughy, noodles went.
As the noodles formed a massive ball of dough, my boyfriend and I looked at each other: “Maybe we should have cooked them?” Hungry bellies yelled louder than our learned brains. Disappointed that my noodles looked so… unattractive, I added tons of sauce and parmesan cheese. We ate it.
Something felt so off. I felt so sad that I didn’t like the taste of fresh pasta. The sauce was so delicious, but I had to research. A quick “do you cook fresh pasta” search later, and I realized one minute in boiling water would have solved all of our problems.
As I digested my raw dough and entire-day-long bolognese, I could do nothing but laugh. These are LESSONS after all, and we all have to learn somehow! A week later, we tried again with a “quick sauce.” 30 minutes (+ ONE to boil our noodles), and I did it. I made fresh pasta. So now that I have taught you the age old question of “Do you cook RAW DOUGH before you eat it?” Get ready to make some fresh pasta on your own tonight!
Prep time: 15minutes . Dough rest: 15minutes - 2hours . Cook time: 1-2 minutes.
Total time: 2.5 hours
2 cups all purpose flour
3 large eggs
Pulse flour in food processor. Add eggs and process until dough forms a rough ball. If after 30 seconds, dough is still pebble-y, add 1/2 teaspoon of water & process until ball forms.
Turn dough onto counter and knead small pieces left behind until ball is smooth. Cover tightly with plastic wrap and let relax for 2 hours.
Cut dough into 5 pieces and roll through pasta machine. By following this pasta machine directions:
Roll dough through thickest setting once. Fold dough in half, roll through thickest setting again. Roll dough through succeeding thinner settings until you get to the thinnest! Cut dough. I like to cut it in fettuccini strips.
I learned I prefer to let the strips dry out for 5-10 minutes. JUST a little bit. Then boil water, drop strands in for 1-2 minutes and voila!