If the kids can do it, so can you.
Today was our final day of our Future Chef’s Summer Camp, and we had a delicious meal to celebrate– made by the kids! The menu: Fresh Homemade Pasta, Tomato and Basil Sauce, and Garden salad with Italian Dressing– all made from scratch in the kitchen. Our future chefs are pretty impressive, huh?
This got me thinking, how long have I been wanting to make homemade pasta and shied away from the task because it seems too complicated, too time consuming, labor intensive, etc.? Well, I’m here to tell you, the time is totally worth it! And, it’s really fun!
Today, I’m challenging you to tackle that recipe that you’ve been dying to try, but for whatever reason, haven’t gotten around to it. Why? Because it’s so satisfying to create that show-stopping dish all by yourself. Personally, I find cooking relaxing and a chance to use my hands and create something I can eat and enjoy with friends and family. I hope that you’ll be able to say the same after you prepare your “been dreaming of making this” dish!
Also, a piece of advice: If you’re making a dish for the first time, especially if it’s complicated and more time-consuming than you’d typically allow, keep the rest of your meal SIMPLE. For example: making homemade pasta, use a store-bought sauce you really love (or better, one you’ve made and frozen for later– perfect chance to use it here!). You get my drift, make it easy to enjoy your masterpiece! Try one complicated recipe at a time. Family members sharing your kitchen will thank you! 🙂
Below, I’m sharing the recipe we followed for homemade pasta. If our Future Chefs can do it, we think you can too!
PS. We made this recipe as is, white flour and all. Whole wheat flour makes for a slightly more complicated process (and, if we’re being honest, we really love homemade pasta this way!).
- 2 cups all-purpose flour
- 2 cups semolina flour
- 1 pinch salt
- 6 large eggs
- 2 tablespoons olive oil
- Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
- Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
- Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.