Had a hanging in Big Red Kitchen last week. I was in the mood for homemade pasta and was having a friend over for lunch so I thought it would be nice to treat us to some fresh pasta. While growing up, Easter week was a busy time in Ma’s kitchen. Easter was a time for all the Italian foods to be made. She usually made homemade ravioli, bacciol, meatballs, sauce, pizzelles, and ricotta pie. So it is natural for me to want to have some type of homemade pasta around this time of year. The pasta was simple to make and dry on hangers with the whole process taking about 45 minutes. I served a simple salad, the fresh fettuccine with marinara sauce, and bread with seasoned olive oil for dipping. My pasta turned out tender and delicious.
2 1/2 cups un-bleached AP flour
1 cup white whole wheat flour
In a liquid measuring cup break eggs and whisk lightly. Add enough water to equal one cup liquid. In a stand up mixer, mix the egg mixture with the flours until it pulls together into a dough. Turn onto a flour surface, knead lightly and cover with plastic wrap and let rest at least ten minutes. Then cut into pasta using whatever machine you like- electric, hand crack, or the old-fashioned way of rolling out and hand cutting. Use noodles immediately or dry slightly and then place in boiling water and cook 3-5 minutes or until al dente. Pasta not cooked immediately can be stored in an air-tight container in the refrigerator for one week or frozen I guess up to 6 months- I never keep it that long as we usually eat it right up!