Have you ever made your own noodles? Several years ago our youngest son went to visit his oldest sister. While there the two of them took a pasta making class. My son came home inspired and it wasn’t long before we had our own pasta maker. I’ve made noodles a couple of times but my son is the one who is the best pasta maker! He can make a batch of noodles in no time, I wish he was around more often to make fresh pasta for us! There is nothing like a fresh batch of noodles with some homemade sauce.
First the noodles:
Making noodles you basically need two ingredients, 200 grams of tipo “00” flour and 2 eggs. Place the flour on your counter, make a well in the center and crack the eggs into the flour. Using your fingers work the eggs into the flour, a little at a time until everything is combined.
Knead the dough until it is a smooth lump of dough. Wrap in plastic wrap and let sit in the refrigerator for ½ hour to chill.
There are many ways to use your fresh pasta. We have made fancy lasagna noodles.
One of our favorite ways to enjoy fresh pasta is in this recipe for Homemade Noodles with Peas, Asparagus and Pancetta.
While the dough is chilling make your sauce.
3 oz pancetta or bacon, chopped (Op)
1 ¼ pounds asparagus, trimmed, cut on diagonal into 1 inch pieces
2 cups of frozen peas (do not thaw)
1 bunch of scallions, thinly sliced
2 garlic cloves, pressed
½ cup finely grated Parmesan cheese
1/3 cup whipping cream
3 Tbsp extra virgin olive oil
3 Tbsp fresh lemon juice
1 Tbsp finely grated lemon peel
¼ cup chopped fresh Italian parsley, divided
¼ cup thinly sliced fresh Basil, divided
Cook pancetta in a large skillet until crisp. Transfer to paper towels to drain.
Pour off all but 1 tsp drippings. Add asparagus to drippings and sauté for 3 minutes. Add peas, scallions and garlic and sauté until vegetables are just tender, about 2 minutes. Remove from heat.
Following the directions from your pasta maker form your noodles.
Add to boiling water and cook just for about two minutes and drain, reserving the cooking liquid. Add the vegetable mixture, ¼ cup pasta cooking liquid, ½ cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of the parsley and half of the basil. Toss, adding more cooking liquid if needed. Season with salt and pepper. Transfer to a large bowl. Sprinkle pancetta, remaining parsley and basil over the top. Serve, passing additional Parmesan if desired. Bon Appetite!