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Homemade Garlic Fettucine Pasta

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Homemade Garlic Fettucine Pasta

The Must-Have Kitchen Gadgets You’ll Love

Fresh pasta has a sublime taste and texture that store-bought pasta just can’t replicate. Making your own pasta from scratch can be an intimidating process, but, once you get started learning how to make homemade pasta with a pasta machine, it’s a process that’s well worth your time. You can even experiment with different flavors to get a pasta that is all your own!

Pasta making is not something that should be rushed, so grab your hand crank pasta machine and garlic chopper, take a weekend afternoon to yourself, and you will love the eating the results.

Some Handy Tips and Tricks

If a recipe calls for just all-purpose flour, I like to substitute half the flour for semolina flour.

Semolina flour produces less gluten and creates pasta that works well with heartier and saucy recipes, but don’t use just this flour in your recipe. It’s coarser and tougher and creates a sturdier dough that is harder on your must-have kitchen gadgets, especially your hand crank pasta machine.

If you don’t have semolina flour, it’s fine to just use all-purpose flour in your pasta dough.

How to Make Homemade Pasta with a Pasta Machine

Roll it Out: When working the dough through the pasta maker, crank your dough on the thickest setting (usually #9) two to three times. Go down to the next level (#8) and roll it through a couple times as well. This makes the dough stronger and less likely to produce holes in your pasta sheet.

Once you’ve worked the dough sheet down to 1/8” thickness, it’s ready to run through the cutting rollers.

Store and Dry: If you are making long pasta, like fettuccine or spaghetti, a drying rack is very helpful. Be careful with how you store your fresh pasta, because you don’t want the dough to clump together or break apart after all your hard work.

I give the pasta dough time to rest. You don’t need long -- 30 minutes after making the dough and then 5 or so minutes between rolling out the sheets and cutting them into noodles. I let the cut noodles rest on my drying rack, one of the many must-have kitchen gadgets in my own arsenal, anywhere from 30 minutes to an hour before cooking them.

Cook and Enjoy: Fresh noodles cook very differently than dried, store-bought ones. Once you gently deposit the noodles into boiling water, it should only take 2-4 minutes to cook through. Don’t overcook! It is best al dente.

This recipe is for intermediate cooks and feeds a family of four. It is for a hand crank pasta machine, so, if you want to use an electric pasta machine, you will need a recipe designed for one.

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup semolina flour
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 tablespoons olive oil
  • 4 garlic cloves, minced

Steps:

One: In your mixer bowl, combine the all-purpose and semolina flour and salt.

Two: Break the eggs into a medium bowl and add the minced garlic. Use your blender, immersion whisk, or other must-have kitchen gadgets that can do the trick in this mixture to pulverize the garlic and beat the eggs.

Three: While your mixer is on medium-low speed, pour your egg/garlic mixture into the flour mixture gradually until it is well incorporated.

Four: Add the olive oil and continue to mix until the dough is smooth and pulls away from the sides of the bowl. If the mixture seems too sticky, add all-purpose flour one tablespoon at a time until the dough is smooth.

Five: Wrap with plastic wrap, being sure to press out all air. Seal and let it rest for 30 minutes. I’m trying to reduce my use of plastic in my cooking, so I wrapped the dough in my Bee’s wrap. Since the dough isn’t particularly sticky, this worked really well for me.

Six: Cut off small portions of the dough (about 1/3 cup) and run them through your pasta machine until the sheets are very thin; no more than 1/8″ thick. I start at the widest setting, and then I keep rolling the dough through to the lower, thinner settings. If the dough starts to get holes, refold and run through the last highest setting.

Seven: Let the sheets dry on a lightly floured surface for about 10 minutes. If you’re using a pasta machine, you can now run your sheets of pasta through the cutting rollers. I love using the fettuccine cutters. Let rest on a drying rack.

Eight: Cook your pasta in water brought to a rolling boil for about 3 minutes. Careful, they are very easy to overcook. Once the noodles are removed from the pot, toss them with a small amount of olive oil to prevent sticking.

Did you try this recipe? Let us know in the comments! Need your own must-have kitchen gadgets, including a hand crank pasta maker, shop at Tongs n’ Things!

Recipe adapted from FoodandFam

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  • Jackie Miller
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