Taste Test Tuesday: Homemade Pasta

My parents got me a pasta maker attachment for my Kitchenaid mixer and I figured today was as good a day as any to try it out! I made simple egg pasta and it was anything but easy. Here goes:

Egg Pasta with Sauteed Chicken and Roasted Asparagus

Ingredients:

4 large eggs

1 Tbs water

1/2 tsp salt

3 1/2 cups sifted all-purpose flour

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1/2 lb  cut up boneless skinless chicken

2 T butter

1 bunch asparagus

2-4 T olive oil

Sea salt

 

Combine the top 4 ingredients in the mixer with a flat paddle on low for 30 seconds. Then switch over to your dough hook and knead for about 2 minutes.

Dump the whole mess out onto your counter and begin kneading it together. I ended up having to add another tablespoon of water to get it to hold together better.

Knead by hand for about 2 minutes- my dough was very tough but it smoothed out and I knew it was done. Let it rest for about 20 minutes.

In the meantime I began to sautée 1/2 lb chicken with about 2 T butter.

As your chicken is finishing up turn on your broiler to high to heat it up for the asparagus. Also get a large pot, fill it with water, and put it the stove to begin heating up as well.

Cut your dough ball in 4 pieces and squish the first one into a narrow flat piece. Put it through the pasta roller on setting 1. Fold it in half and put it back through again. You want to keep folding it and putting it through until until the sheet is as wide as the roller. 

Once you're satisfied with the consistency and uniformity of your piece, roll it through on 2, 3, 4, and depending on the type of pasta you want you can go all the way to 8. I stopped at 5 for the perfect fettucini. Repeat for the remaining 3 pieces of dough.

Once your water is boiling add some salt. Cut your lengths of pasta into 3rds (or manageable lengths) before rolling it through the pasta cutter.

Be careful that you lay the pasta flat after you cut it or it'll end up like this:

Once it's all cut, it's time to cook! It cooks really fast so if you want the asparagus to be done at the same time I would start on that now. Lay it out on a tinfoil lined tray, drizzle with some olive oil and sprinkle with sea salt. Put it under the broiler for 5-8 minutes flipping once halfway through. You want it to be hot all the way through and just starting to brown- careful not to burn it!

Fresh pasta cooks REALLY fast so be sure you can be attentive or it'll pass al dente and turn to mush. Drop your pasta into the boiling water and cook for 2-5 minutes.

Taste it to make sure it's the right tenderness and then drain it in the sink when it's to your liking.

I poured it back into the pot with some butter and the chicken to just coat it. Once it's coated, plate it along with your asparagus and bon appetit!

I tried to make a white sauce to go on top but everything went wrong with it so I just settled for the butter- you can use whatever sauce you want but I recommend you keep it mild so you don't overpower all that work you just put into your handmade pasta!