Years ago, my mother bought me my very first pasta maker which I still have today. Back then, and in my early 30’s, the idea of making homemade pasta seemed daunting and so the machine sat idle in my pantry for the longest time. A couple of years ago I pulled out the box, dusted it off and tried my hand at it. I have so many fond memories of watching my mom make homemade linguini completely from scratch—kneading, rolling, cutting and then hanging the pasta strips on poles between kitchen chairs for drying purposes. It’s funny how when you are young you take special moments in time for granted. Then when you are older and wiser these memories become priceless.
The other day I found the original, hand written gift card from when my mom first bought me the pasta maker. It was tucked inside the bottom of the cardboard box where it had successfully hidden for years. Her words were wishes of love and happiness for me, for my family and my future; written words I thought I would never see again after she passed away…..
🍐 PREP TIME: 1–1.5 hrs.
- 3 cups of unbleached, all purpose flour
- 2 medium eggs, lightly beaten
- 3 medium egg yolks, lightly beaten
- 1/2 cup warm water, give or take
- Measure out flour and reserve 1/2 cup for use later (primarily for handling of dough so it does not stick to surfaces). Place remaining flour in mixing bowl.
- Make well in middle of flour and add all the eggs. Gradually mix the eggs into the flour using your hands.
- Place scraggly looking dough onto lightly floured counter top and slowly add water, turning dough with your hands until it starts to come together. Knead for several minutes.
- You know the dough has come together when it forms into a soft ball. If you press the top of the dough ball with your finger, it should indent but slowly bounce back.
- Cover the dough with a towel and place aside for 15 minutes.
- With a knife cut the dough into 1/2 inch sections, one piece at a time. Keep rest of dough covered.
- Lightly dust the dough piece and then place it through pasta machine at its largest setting. On mine it’s setting #1. Roll out dough, then fold piece in half, roll out again and then do this couple of times. Next, roll dough through setting #3 and then a couple times through setting #5. By then your dough should be like a sheet of pasta, but not too thin that it breaks.
- Repeat this process with all the dough pieces and make sure to place the dough sheets on a floured surface when the are done so they can dry out flat and not stick.
- Once dry, you can use your pasta sheets for whatever you want….. lasagna, spaghetti, ravioli or linguini. You can buy all sorts of attachments for a pasta maker or try making your favorite pasta by hand like my mom did💕