Have you ever wanted to make your perfect pasta from scratch? Well, I got inspired this last week and gave it a good old college try. Saying It didn’t go well would be an understatement. I ended up with soggy broken noodles that were either too thick or too thin. The whole process did teach me a lot, though, and I attempted to try it again, and I think it was a much more successful attempt. In the end, the only way that we can gain skills is to practice practice practice, and that’s what I plan to do with pasta for the next few months. I’m going to have to make small batches because I don’t want to eat that much pasta, though.
The first real issue that I had was that the dough was tough, and I don’t think it was the right consistency. This could be based on my location. I live in Nevada, which is a very dry climate, and it could just be that my flour was drier, or it could be that my eggs were smaller. Now, this both could’ve been slightly alleviated if I had used weight measurements instead of volume. I think weight measurements are way more accurate, especially when it comes to eggs considering eggs can be pretty diversely sized. The second time I attempted the recipe, I found a different recipe that used weight measurements and dusted off my handy-dandy kitchen scale. The next thing was I was pretty inconsistent in the rolling. I had some very thick spots and some that were thinner. I miss judged how much the pasta would swell when put in the boiling water, which made some of my pasta pieces way too thick to be good fettuccine. This could be made more accessible by using a pasta roller which I did not have and don’t want to invest in. On my second attempt, I was just more careful and thorough about making sure that it was rolled out to an even depth. Then I cooked off a test strip to make sure it was just right. This made me more confident in finishing off the rest of the dough, and it ended up with a much neater consistent result.
Overall, making pasta was a kind of relaxing and fun activity, and I hope to continue to do it in the future to gain better skills. I also want to try making pasta with additional ingredients added to them, such as spinach or tomato, to add a little variety to the flavor. Eventually, I’m going to invest in one of those pasta rollers because can I just say it’s an exhausting time ruling it out by hand. I recommend this article; it has photos, which helps the pasta process go a lot smoother. Hopefully, all of you are inspired to grab some eggs, flour, and salt and start making your fresh pasta.