Mom has been a little stressed lately, so I had a little dinner party for my parents and a few of their close friends so that she could enjoy some time at home with no effort on her part. I served Melitzanosalata and Crusty Herb Bread as an appetizer along with some crackers and goat cheese, scratch-made Mushroom Linguine and Chicken Marsala for a main course, and Raspberry Vanilla Creme Brulee for dessert. I think it’s safe to say that it was a hit!
I’ve been wanting to make my own noodles for a while and was inspired by my fabulous friend, Malory, who’s a pro at it. Wasn’t nearly as hard as I thought it was going to be, and I can’t wait to see if I can dry them, etc. I do have the pasta attachment for the Kitchen Aid mixer – I’m pretty sure I couldn’t have done it with out that!
- 1/2 oz. dried porcini mushrooms, finely chopped
- 3 c. all purpose flour, sifted
- 3-4 eggs
- 2 egg yolks
- 3 T. olive oil
- 2 T. parsley, finely chopped
- 3/4 tsp. sea salt
I threw everything into the mixer bowl and let my dough hook do the work here – it worked just fine. Not going to lie – I HATE getting crusty flour all over my hands when working with wet dough. It’s hard to get off and it dries into the kitchen towels. The dough hook worked great, and it was way, WAY easier to clean up.
Once it pulls away from the sides of the bowl, remove it and place on a floured cookie sheet to rest for 30 minutes to an hour. Cover with plastic wrap or a damp towel to keep dough from drying out.
I’m not pasta pro, but I divided the dough into 8 sections and ran it through the sheeter, decreasing the space between the rollers each time. Once I got it to the 5th one I switched attachment and ran it through the linguine one to make noodles. Again – I’m not pro. I would look at some pasta pro websites when you try this yourself. 🙂
Fresh pasta only need to boil for 3 or 4 minutes – it’s done when it floats. Here are some pics of the work in progress. Special points to my little brother, Mikey, for helping me out!