Homemade Pasta

Homemade Linguine

After hearing about my attempt to make pumpkin ravioli — involving rolling dough with a wine bottle — Laura’s mom loaned her this for-real pasta roller. It’s so authentic, none of the instructions are in English. But it’s so basic no instructions are really needed (except DO NOT WASH which was very clearly marked on the box).

Homemade Linguine

Now, the ravioli worked fine, but this machine made my job much, much easier this time. I’ve watched enough Mario Batali to know to use the well method; I’m using 2/3rd cup flour per egg, the leftover is good as bench flour for the rolling and cutting. The roller has cutters for wide and thin noodles, so we just kept it simple this time and did a linguine. I’m pretty psyched to start stuffing whatever I want into filled pasta though: cheese, potatoes, egg yolks, sardines, green plastic army men.

Homemade Linguine

After making fresh pasta, it seems criminal to call the stuff in a box the same thing. It should be “dried wheat product” or something. There’s absolutely no comparison. I can’t deny the convenience of the store bought stuff, but really, if you have a few spare minutes to prep a meal, look up some pasta recipes. The aforementioned wine bottle works fine to roll it out, but machines like the above are in the $30 range. It will change your entire worldview — about pasta, at least. I know the foodie (hate that word) movement seems to be telling people that they can make tamales and beef Wellington as a quick dinner after work, but that’s not what this is. You really can make your own pasta, and it’s the kind of simple pleasure that cooking at home is all about.

Why put up with bad food when you can make the good stuff? I’m looking forward to a winter full of this:

Homemade Linguine

Related Posts:
How to Cut a Pie Pumpkin
Roasted Pumpkin Soup

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7 thoughts on “Homemade Pasta

  1. B

    Yep, I always make my own sauce, just very simple saute of diced onion and garlic, then a can of crushed tomato and herbs to taste. Once in a while I’ll do a vodka sauce. The pasta dough has to rest for a half hour to an hour anyway so that gives sauce making time. If I were buying premade sauce in Albany I would probably head to Cardona’s but that’s mainly because they’re right around the corner…

  2. Jacqui

    Loved seeing the pasta making story.. nice job. I found the ravioli maker in the cupboard after Laura left. I can put it in the mail. — Then we can plan a visit to Albany. I especially like lobster ravioli.

  3. Jacqui

    Oh , also I wondered, did you use special semilina or a particular kind of flour?
    Im gearing up for ‘things I can make with eggs’ so that when the chickens start laying we can use them in more ways. I especially used to like making egg noodles.
    Just recently learned to make Springerle. – I will make another batch this weekend, and send you guys some.
    Laura’s mom.

  4. B

    We did okay making the ravioli by hand before, but we’ll give the maker a shot. I think we can swing some lobster ravioli next time you visit.

    This was just with regular white flour. At some point I’ll try other kinds — apparently you’re supposed to use ’00’ flour — but this works just fine.

    Thanks again!

  5. Paul

    I never looked into making a quick pasta sauce… The only times I’ve seen it made, it was an all-day affair that I’ll never attempt. Your recipie sounds totally doable. I have to try it, the major brands are not cutting it. Although using a decent one as a base and adding stuff is not a bad option if you’re lazy like me ;)

  6. B

    Oh yeah, of course it’s not the same as a real, from-scratch, simmered for hours sauce, but I can’t remember the last time I’ve bought one in a jar. It’s really one of those things that I feel you can just throw together however you want… if I have shallots or leeks lying around, I might use those, and toss in some red pepper flakes or grated parm at the end… I don’t think there should be any rules for red sauce.

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