Pasta for Our Saturday Sauce

We've got Roma tomatoes sitting on our counter.  About 3 pounds of fresh Romas, though from the farmer's market, not our garden.  Not yet.  Pretty, aren't they?

And when I see tomatoes on the counter, I think pasta and sauce (or macaroni and gravy, depending on your origins).  Fresh pasta is easy to make and definitely worth the effort if you have a little bit of extra time.

Basic Egg Pasta Dough - "Pasta al' Uovo"

To make about 1/2 pound (2 servings):
3/4 cup all-purpose flour
1 egg
1/4 teaspoon salt
1/2 tablespoon olive oil
1/4 tablespoon lukewarm water

To make about 3/4 pound (3 to 4 servings):
1-1/2 cups all-purpose flour
2 eggs
1/2 teaspoon salt
3/4 tablespoon olive oil
3/4 tablespoons lukewarm water

To make about 1 pound (5 to 6 servings):
2-1/4 cups all-purpose flour
3 eggs
3/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon lukewarm water

• Mix the ingredients together and continue mixing until the dough becomes sticky and difficult to work
• Knead the dough until it is smooth and elastic, about 10 minutes.
• Cover with a bowl or towel and let rest for 10 to 15 minutes.
• Proceed with rolling and cutting the pasta

I use my Kitchen Aid mixer with the dough hook attachment to make this dough.  Once mixed, I split the dough into small balls. MUCH easier to roll out a small piece. Especially if you like reasonably thin pasta. Which I do.

Roll it out flat. Roll and roll. Extra flour helps with this.  Then I (carefully) roll it up and slice it.

See? Thin.

After all of the dough is rolled and cut, you'll end up with a pile of noodles that looks something like this.

You'll want to boil in in a LARGE pot. Takes about 6 - 10 minutes. You can tell when it is done as it floats to the top. Drain and rinse.

Toss with a bit of butter or olive oil to prevent it from sticking together too much.  And then add your favorite sauce - I'll show you mine tomorrow!

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