Fresh, homemade pasta is easy to make and it's so delicious that you'll never buy boxed or bagged pasta from the store ever again! Here's my recipe for basil garlic fettuccine and I will post Mike's meat sauce recipe later. Sorry, you won't find any recipes for creamy sauce here since our household is lactose intolerant.
Basil Garlic Pasta
INGREDIENTS
3 garlic cloves, crushed and minced
1 tablespoon olive oil
3 cups semolina flour (can use all-purpose if you don't have semolina though it will taste different)
1/2 teaspoon salt
3 large eggs
1/4 cup finely chopped basil
1 to 2 tablespoons water, if needed
STEPS
- In a small skillet, cook garlic in oil over low heat, stirring constantly for one minute.
- If using an electric mixer, put remaining ingredients into the mixer bowl, add the garlic and mix using the flat paddle for about a minute or two until the ingredients are combined. It should form a dry dough when you squeeze it together with your hands. If it doesn't, add some water a teaspoon at a time, mixing and checking for the right consistency.
- If making by hand, pile the flour up on a counter or table and make a well in the top. Put the eggs, salt, garlic and basil into the well and stir to combine. When it comes together, begin kneading, again adding water only if needed to hold the dough together. The dough should be very dry.
- Allow the dough to rest for 15 minutes.
- Use pasta roller or pasta roller attachment to roll the pasta to the desired thickness and cut into whatever type of noodles you like. For this recipe, use the fettuccine cutter. I use a pie cutter and cut the noodles into 3-inch wide pieces for lasagna. You can make this into spaghetti or angel hair pasta if you like, or if you have a pasta extruder, you can make macaroni.
- Leftovers can be dried or put into the freezer.
- To cook fresh noodles, bring a pot of water to a boil and cook the noodles in the water for 2 minutes. If frozen, add 1 minute to cooking time.
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