Friday, April 16, 2010
This week I decided to try my hand at making homemade pasta. I've always wanted to try this, and I finally gave it a whirl. The whole experience reminded me of a quote one of my college professors would say often, "Make your mistakes with enthusiasm!"
The end result was just shy of inedible, but I learned a lot along the way. And I think there will be a "next time." Just a time in the unforseen future.
The pasta making event started off great. I brought the happiest little sous chef into the kitchen with me. Looking at that face even now makes me break out into a huge smile.
Next, I gathered my ingredients: flour, eggs, salt. Simple. Mix the flour and salt together, then make a volcano shaped well on your kitchen counter (or as I will do next time, in a large mixing bowl).
Then I started the kneading process. I looked at several different recipes before I started and the kneading time varied quite a bit. Most recipes suggested 5 to 10 minutes of kneading, but a few said 15 minutes and one even said 20. I ended up kneading for 5 minutes when I decided that the dough was elastic enough. This is where I think I went wrong. Overkneading pasta dough can make it quite rubbery. Next time I will pay closer attention to this stage of the game. After kneading for awhile, I let the dough rest for an hour.
After an hour, I started to roll out the dough. I noticed right away that it was super elastic and quite hard to roll out. I am not a patient dough-roller-outer, so I gave up as soon as I had a fairly thin circle. It probably could have been thinner and definitely more even.