Yesterday, I discovered that I have been brainwashed by the pasta powers that be; pasta must come in certain sizes, shapes, and … well. that’s it! Sure, you can make your own pasta, but you’d better make sure you slice it to look like linguini, or stuff it to make ravioli.
Now, I have gone to the fresh pasta shop down the road, branched out and gone all crazy with a star shaped stuffed pasta, but folks, it was stuffed, so I was okay. I did not offend the pasta gods.
Then I had a kid.
And now she is nine.
She knows not of these pasta gods and thinks everything should be fun with an exclamation mark with italics. Oh yeah. and all uppercase.
If her birth had not been witnessed by a room full of people wondering why I wasn’t in the hospital, it would be hard to believe she was mine.
9 y/o Inspired Not Stuffed Shaped Fresh Pasta
- approximately 1 3/4 cups flour (I mixed all purpose and semolina)
- 2 eggs
- 1 tbsp oil
- water – on the side to add if dough is a little dry
Pile the flour, creating a divot in the centre. Add eggs and oil and start mixing with your hands, slowly pushing the flour into the eggs.
Add water (by drop full) if necessary. Kneed until a nice smooth ball. Cover the dough with plastic and set aside for approximately an hour.
During the waiting period, I made a basic ground beef/tomato sauce.
After the dough has rested, grab small batches and roll out onto a floured surface. Try to get the dough as thin as possible.
Cut into shapes! FUN! We used our tiny cheese cutters, which included stars, hearts, peppers, and flowers.
I did take a picture of the shapes laying out on a cookie sheet, but it (along with the final “look what we get to eat!” picture) seems to have disappeared off of my phone.
Bring a large pot of water to boil, add salt and a wee bit of olive oil. Add the pasta and cook for approximately 3-5 minutes, depending on how thick your shapes are. They are pretty much done when all is floating.
I feel liberated now. I’m not sure I will be able to make spaghetti, or linguini shaped pasta anymore. I’ll give it the ol’ college try, but I’m guessing that most of our pasta will look like this.