Ok so if you think making fresh pasta is hard, think again. I won’t lie to you, it is sometimes a bit time consuming, (mainly the cutting and shaping part, like for bow tie pasta) but it is really NOT hard! And it’s so worth it!!!
I always try to make everything from scratch (when it’s worth it) because that way you can avoid the preservatives and all the man made and unpronounceable ingredients that big food companies put in store bought products.
If you don’t have a pasta roller, get one ASAP!!! This tool WILL be your Best friend forever! You can buy some online for 20 to 40$. This will make your pasta making experience more enjoyable and faster/easier.
If you have a pasta roller, follow the rolling steps from my How to make Fresh Pasta Post.http://www.foodnetwork.ca/recipes/Main/Pasta/recipe.html?dishid=10447
Course: Dinner Yield: 6 servings Prep Time: 90 mins Cook Time: 20 mins
- 1 red pepper
- 9 large eggs
- 6 Cup of all purpose flour
- 2 Tablespoon of olive oil
- a pinch of salt and pepper
- a rolling pin OR a pasta roller
- a cookie cutter
- food processor
- To make the pasta dough with roasted red peppers, you will have to start by roasting your pepper. Put your oven rack as close as you can to the top and put your oven on broil. Cut your pepper in half, oil both pieces with a bit of olive oil and put them skin facing up on a cookie sheet. Broil them for about 10 to 15 minutes, until the skin has bruned in a few spots. When you take the peppers out, place them on a plate and cover the plate with plastic wrap immediately. This will help the skin peel off easily. Let it cool for 10 to 15 minutes. Peel off the skin and clean the inside of the pepper.
- In a food processor, make a puree out of the roasted peppers. Add in the eggs and continue processing it until well mixed. To mix the egg mixture into the flour, on a clean surface, put your flour in a tight pile and make a big well in the center. Pour your egg misture in the middle and slowly, start incorporating the flour with the egg mixture. For more details, check out my other post on how to make fresh pasta (the link is higher up in this post).
- Once your dough is ready, take a quarter of it and roll it on a floured surface. Make sure the rest of your dough is in an airtight container or in a plastic bag so it does not dry. The rolled dough should be about 2-3 millimeters thick. Make sure the rest of your dough is in an airtight container or in a plastic bag so it does not dry. This is why you should get a pasta roller :). Hey, it's a great arm workout!
- Once your dough is thin enough, cut circles with your cookie cutter. With each circle, follow the steps shown on the pictures above.
- To cook the pasta, Bring a big pot of salted water to a boil and cook until pasta floats. I personally would test them before taking them out since they might float before the whole pasta is actually ready.