MadTripper.com

Over the weekend, I decided to make some pasta. It started after work on Friday with Varenyky. These are basically pierogies Ukraine style. I have the recipe in the archives if you are intrigued. I spent about 3 hours mostly because l'm not very well versed with our pasta machine. Of course hand stuffing 4 dozen ravioli sized pastas with cheddar mashed potatoes can take some time. I placed all of the stuffed pasta onto a cookie sheet with wax paper and froze it for packaging. We haven't tried it yet but should be a good meal as opposed to Mrs. T's.

Saturday morning I woke before the rest of the family and was still in the mood to use the pasta machine. So I used a recipe I had stuffed in the pasta maker box and started. I tried fetuccini at first however decided on angel hair instead. I kneaded the mixture accordingly and let it sit for 5 or so minutes covered. Once I clamped the roller onto the counter. I proceeded to roll the pasta out to level 6 on my machine, 7 being the thinnest setting. After I rolled it all out into long scarves, it dried slightly and I was able to cut it into angel hair. I placed the pasta on a spare shower rod hanging in the kitchen to let it dry.

That evening, we cooked it up with some chicken, basil, and parmesan. The flavor of the pasta was tremendous. You could easily eat it without any additional flavoring. Much better than any store bought version could think about becoming.

I now wonder a few things. I'd like to make pasta once every couple months and store it. With the raw eggs in the recipe, the initial thought is that it must be used or frozen. I believe that drying it out would prevent most bacteria from growing as long as it was dried well. Additionally, moving the pasta, especially angel hair, can pretty much break it with ease. One suggestion is to make "nests" but then I question whether or not it will dry completely enough to prevent bacteria. Perhaps a short run in the oven on low would get it to the appropriate storage condition.

I may pick up some semolina and try just olive oil. Perhaps I'll post results.

If you haven't made pasta at home, I suggest giving it a shot. The quality and flavor is a whole other food and quite honestly, store bought attempts fall very short.