If you are like me, there is a piece of equipment that you have bought five years ago that has never seen the light of day. To me these are my pasta attachments for my Kitchen Aid mixer. My hubby’s passion is pasta, so this is really about him making fresh pasta for the first time. There are tons of pasta recipes, some as simple as flour, egg and salt. But we decided again to go with Patrick O’ Connell and his pasta recipe. So yesterday, with much excitement we brought out our pasta set and attached it to our Kitchen Aid. And a whole new world of possibilities begins.
This is my hubby’s pasta testing so I need to interview him for this. In the meantime all I remember going on in the kitchen is passing the pasta through the rollers several times until it is so thin. Then run it through your pasta slicer and voila … fettuccine from scratch.
NOTE: Patrick O’ Connell is chef/owner of the The Inn at Little Washington. We were fortunate to attend a dinner in his honor and our eyes were opened to a whole new adventure in gastronomy.
update : 9/12/06
Here is the recipe straight from the book "Refined American Cuisine" by Patrick O’ Connell . Makes about 1 pound . Needs a pasta machine.
2 egg yolks
1 1/2 teaspoons salt
2 tablespoons olive oil
2 1/2 cups all-purpose flour
1. In a small bowl, whisk the eggs, egg yolks, salt , and olive oil together.
2. Place the flour in the bowl of an electric mixer fitted with a dough hook. With the mixer on low speed, slowly add the egg mixture in a steady stream. Mix until the dough pulls away from the sides of the bowl and forms a ball. The dough should be slightly wet and elastic. Dust the ball dough with flour, wrap it in plastic wrap, and refrigerate until ready to use. (The dough can be made in advance and frozen.)
3. Using a pasta machine, roll out the dough and cut it in the desired shape.
* We had some extra rosemary at hand , so Sina chopped it up and tossed it in while the dough was mixing. As I said earlier, the possibilities are endless.