Wednesday, September 8, 2010
2 tsp water
1 tsp salt
1. Put all ingredients into the food processor and pulse until it comes together (if it looks a little meally and doesn't come together into a ball, pull it out and if it comes together like dough in your hand it is fine. Or if it isn't coming together vary small amounts of more oil and water until you get the consistency you want/need) On a floured surface kneed it a bit until it comes together.
2. Divide the dough into 4 equal sizes, work one at a time and keep the rest under wrap until you are ready for them.
3. Bust out the pasta maker and on the lowest setting (#1) roll the pasta through and fold it in on itself a couple of times to get the right rectangular shape and to kneed the dough just a bit more. Then working through the settings until you get to about the #7 (thin but not too thin) then I used my pizza cutter and very "rustically" cut out about 1 inch strips. Then say out loud, "Ta-Da!" because we don't say that enough and it makes you feel special, you are done (just repeat this last step three more time to get through the rest of the dough and you are golden to move on to cooking!
4. In a pot of salted boiling water, drop the fresh noodles in carefully so they don't stick (since they aren't dry they don't cook as long, think 4 minutes instead of 8-10) Then toss with your sauce and you have fresh, easy, and very "Trendy" right now pappardelle noodles!