Homemade Pasta

12896402_10204628197538796_1881017870_oAs I mentioned in my Paella post, I was in Barcelona this past weekend. I had a really early flight home so I got back to Copenhagen and had the entire day left, needless to say my roommate and I decided to cook something ambitious (extra ambitious because we don’t have a pasta machine or a rolling pin) and got a few other floor mates on board. Even though we’ve been trying to do less pasta, I’ve decided¬†homemade pasta doesn’t count. This was quite the undertaking, we started around 4:30 and didn’t eat until 8 or 8:30. First we made the dough, it was flour, whole eggs and egg yolks, olive oil, salt, and just a bit of water. We also don’t have a blender or food processor so I mixed this dough by hand. Once it was finally cohesive and smooth we wrapped it in plastic wrap and let it rest for an hour. To occupy ourselves while waiting we made Bobby Flay’s chocolate mousse recipe and caught each other up on our Easter break trips.

12921921_10204628192498670_1914054905_oOnce the dough had rested, we cut it into six sections and spent hours rolling those flat with a water bottle wrapped in foil. From there we folded the sheets and then cut thin strips, unfolding them into beautiful, long pieces of fettuccine. Finally we got to actually cook the pasta!

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I know I’ve already done a post about carbonara, so forgive me for the repeat but this was homemade! We cooked the bacon in water while we were finishing up forming the pasta dough. We mixed some extra bacon fat, pasta cooking liquid, whole eggs and egg yolks, garlic, parmesan, salt and pepper in a bowl while cooking the pasta. That only took about 2-3 minutes being homemade pasta. Then we drained the pasta and quickly mixed it with the egg mixture, making sure not to let the eggs scramble. Next we sprinkled it with more pepper and were ready to eat! It was absolutely incredible, and then we had the aforementioned chocolate mousse waiting after dinner.

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