Fresh Hand Cut Pasta

If I  had a son,   I would say “Son, if you are going to get the hot girls, you need to know how to make fresh pasta”.  I do not have a son, I have two daughters that LOVE PASTA.  They are spread out in age, but both of them can put a couple of pounds of it down in a week.  This is a Thomas Keller’s recipe from The French Laundry in Napa.  This is not as hard as you think it is to make.  Just takes a little practice and a little feel of how much flour to use.  You want the dough to be dry, but not so dry that the dough has cracks.  The noodles will be yellow and silky smooth. I must forewarn you, once you make them, you will never eat the dried noodles from the grocery store.

• 6 egg yolks (farm raised eggs are the best)
• 1/2 cup of whole milk
• 1 1/2 teaspoon of salt
• 1 1/2 teaspoon of olive oil
• 1 teaspoon of white vinegar
• 2 cups of all-purpose flour, plus 1 cup of flour

In a blender, blend all ingredients, except the flour.  Do this for about 10 seconds, until combined

Pour the this into a mixer with a dough hook attachment and add flour 1/2 cup at a time.  Mix for 5-8 minutes, and scape the dough down off the sides of the bowl every so often.  You want the dough to be pretty tight and not all that sticky. Add a little flour if it is sticky and wet.  Tightly wrap the dough and let it rest in the refrigerator for 30 minutes to an hour.  You can leave the dough up to two days in the refrigerator or freeze it for up to a month well wrapped.

Roll the rested dough out to the width that will fit in whatever pasta roller you are using. I am using my grandmothers hand me down Kitchenaid and the pasta attachment.  The dough should be dry and dense and take 5 to 10 minutes to roll out.  Flour your dough and machine whenever necessary so it doesn’t stick while you are passing the folded pasta through the machine.

I start out at the widest roller adjustment and each time lower it and eventually you will be at the #4 setting, or even #3.

Then I make the switch to the actual pasta cutter, some people use the old fashion knife method, but I save a lot of time with my pasta maker.

I fold the pasta in my hand, then lay it on a sheet and sprinkle a little flour on top.

Once you have the pasta on a plate, make sure to pull apart so it does not clump together when you are boiling it.

Then his wife Karen wants to share the blog spot light.

Boil the pasta in a large pout of sea-salty water (1/4 cup of salt to 1 gallon of water) for about 2 minutes.  Fresh pasta cooks fast! Strain and serve.

I added some Silver Fox red meat sauce (check the blog for that meat sauce,https://huntingchef.com/tag/silver-fox/)  add a little fresh parmesan and stand back and watch people’s faces.

You can do anything with fresh pasta, one of my favorites is just pure and simple from Southern Italy.

Add 1 tablespoon of butter, 1 cup of good parmesan (I like Manchego better) add a little bit of the water you cooked your noodles in.  Simple and Great!  I make fresh pasta with Lasagna as well.

I will tell you, that making fresh pasta brings up your game in the kitchen.

Give it a try.

The Hunting Chef

4 Comments on “Fresh Hand Cut Pasta”

1. I can’t leave a comment. Why?

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2. You just did

3. Thanks for the credit the Silver Fix

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4. You mean….The Silver Fox

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