Making fresh pasta is a commitment. There is the gathering of flours and eggs. There is the following of a basic three parts flour to two parts egg ratio to remember. There is kneading, resting, rolling and cutting or shaping involved. There is patience and practice involved.
Recently, I made homemade pasta with equal parts all- purpose and semolina flours along with many eggs and a bit sea salt. I used my heavy duty mixer and a dough hook to coerce the mix into a state of supple submission since my arthritic shoulders, wrists and hands do not enjoy 10-15 minutes of nonstop kneading. I let the equipment help me... guess what, Dear Readers? My pasta was scrumptious! I allowed the dough to rest an hour (my attitude liked this bit). I divided it into workable portions and allowed more resting time before I rolled and cut the portions into fettuccine. I enlisted the help of our daughter Mia to lay the fettuccine out to dry between layers of clean towels. After a few minutes of cooking, I tossed the pasta with a little brown butter and served it alongside tender steak and crunchy broccoli. Total yum! My pasta project was a success!
Avid home cook and passionate instructor