Home made spaghetti by GeneMunsonBarry
Home made spaghetti
Rate my home made Spaghetti
What you will need to make pasta
1.) Counter top mixer, a mixing bowl
2.) Measuring cup
3.) Measuring spoons
4) 3 Large Eggs
5.) Sea salt
6.) Extra virgin olive oil
7.) Dried Basil
8.) String to hang pasta to dry
9.) Powered or hand operated Pasta maker
- 2 to 2 1/4 cups flour, all-purpose
- 1 tbsp flour, dust counter
- 1/2 tsp salt, fine sea
- 2 tbsp basil, dried ground fine
- 1 to 2 tbsp olive oil, extra virgin
- 3 eggs, extra large
Mixing and Rolling Out the Home Made Pasta
- Measure out the flour into the mixer bowl. Turn on the mixer at a low setting to prevent the flour from flying out.
- Add the sea salt, dried fine ground basil, crack the 3 large eggs into the mixing bowl add olive oil.
- As the dough blends monitor its consitency to prevent it from being too dry or to moist and sticky. If the dough seems too dry add another teaspoon of extra virgin olive oil.
- If the mixture seems too moist using a measuring spoon slowly add additional flour 1 Tablespoon at a time. Continue blending until all ingredients are well blended.
- Once you have the proper consistency form into a ball and move it to a clean lightly floured counter to make into cylindrical shape, that you can feed through the pasta machine. I usually make several of these to make it easier to feed through the machine.
- It now helps if you can recruit some assistance to catch and hold the thinning down pasta as it rolls through the machine.
- My pasta machine has several settings. I begin on the first setting then passing the pasta through the various settings. I go from setting 1 to setting 6, we continue rolling the pasta thinner and thinner.
What you do continued
8.) After I have reached the thickness that I desire in my dough, my assistant and I move to the pasta cutting portion of the machine. By slowly feeding the thin pasta through the pasta machine, cutting the large piece of pasta into thin spaghetti strands.
9.) As we form the pasta strands, I use string strung between our kitchen cabinet door handles and drape the pasta over this string to allow it to dry. The dry pasta can be frozen and used at a later date if you like. If you are going to cook your pasta right away just gently lower the amount that you desire into a pot of boiling water right off. I usually make the pasta early in the day so I dry mine to keep it until dinner time.
Making the Pasta
Drying the pasta
What you do continued
10.) FYI you are going to use the pasta right away the next step would be to prepare a large pot of water, placing it on your stove covered and on high heat to bring the to a boil.
11.) Once the water is boiling carefully remove the cover (I cover the pot to prevent evaporation, which draws heat away faster on an uncovered pot).
12.) Remember to remove the cover slowly as there will be steam built up and you could get burned.
13.) Add the pasta to this boiling water. Have your colander in the sink ready to pour off the water from the pasta as the pasta only takes about 4 minutes to cook through. [home made fresh pasta cooks much faster than store bought dried pasta]
Colander in sink ready
Remove from the heat
14. Carefully remove the cooked pasta from the heat and be careful as pour the pasta in the colander Remember to be careful, as steam will rise and you don't want to get burned.
15.) After the pasta has drainedd sufficiently place in you serving bowl, and add a few tablespoons of sauce to prevent sticking.
My Home Made Sauce
16.) Because I don't care for most brands of manufactured sauces I prefer to make my own using three kinds of tomatoes. I use Hothouse, plum tomatoes, and beefsteak tomatoes. which I then usually cook down and run through my Foley food mill. You can get different types of food mills which remove seeds and skin at most kitchen appliance stores.
Foley Food Mill
Tomato Sauce and Meatballs
17.) When I made my sauce, I added my own home grown spices like oregano, basil, Itallian basil.
18.) Using your favorite tongs, mix in the sauce to prevent the noodles from sticking together. Below is the assortment of tongs.
Ready to serve
19.) When the pasta is ready to serve then, I use a bowl to serve the Pasta and another to serve the sauce. I feel that each person has the right to add the amount of sauce that they prefer. The same goes for salt, and pepper. Everyone should have a choice. Of course, this way each person can also chose the number of meatballs they think they can eat.
After everyone has had their share of spaghetti I sometines serve a desert. During this meal I made for company, I ran out of time and bought a store made apple pie.
For this meal
For this particular meal I didn't have any good lettuce to serve so this was omitted. I usually have a lettuce salad to serve along with my Home made spaghetti. However, I did have baguette sliced, heated with a little olive oil and Parmesan
Amounts Per Selected Serving %DV
From Carbohydrate 7.8
From Fat 217
From Protein 122
Amounts Per Selected Serving
From Fat 10.3
From Protein 52.3