Recipe: Homemade pasta and thoughts on eggs

For those of you who’ve followed this blog for a while know that I spent one month in Rome this June, and it was such a food mecca!

With specialty shops and wonderful food markets all close by I did my grocery shopping from local farmers who were offering their fresh produce right next door.

Having grown up with fresh eggs from our own chickens I was thrilled to always have fresh eggs from local farmers with happy chickens that wandered in the sun on green grass.

So one day when it was too hot outside I headed home after an great little shopping spree at the local market and began making pasta.

Of course being in Rome I could have bought the most delicious pasta, but there simply is something so satisfying by making it yourself by hand.

And let’s face it, even if there is definitely a certain skill to making delicious and “perfect” Italian pasta, there is not much difficulty in making a pasta that will taste great without knowing much about baking or even cooking.

Pasta is the type of food that I so often crave. There are luckily so many variations that it never gets old.

But no matter how many delicious dishes one can make of pasta, when it rains outside and I’m in need of some warm comfort food, I simply make some tagliatelle with pesto Genovese, the simplest and best there is;)

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What you need

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Serves 3-4 people

4eggs (preferably farm fresh)

400g White flour, type oo or in italy I use Farina di grano duro

 

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How to make it

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Toss flour and crack the eggs in a food processor, or just make a volcano of the flour on the table creating a crater in the middle where you crack the eggs into.

In food processor mix till the pasts resembles bread crumbs then empty unto a clean surface on the table and knead into a proper dough.

By hands use your finger/spatula to carefully mix the flour and the eggs until it become a dough and then knead it to a ball.

Now, if you have a pasta machine that will at this poit really make it a whole lot easier for you and within minutes from this point you can have a finished pasta product.

If not, flour a surface and use a floured rolling-pin to roll out a really think and even surface.

If you want lasagna plates just cut squares, or fold the big “blanket” of pasta you have now rolled out with a bit of flour between the folds and cut tagliatelle with a knife.

Easy, non?

Boiling time for your tagliatelle should be about 3 min.

Fresh pasta cooks quickly so make sure you pay attention and get the perfect al dente, pasta with a little resistance and don’t overcook it.

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How to use it

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For a really simple dish from your freshly made and cooked tagliatelle, dish up sprinkle some olive oil over and a dash of ocean salt and you have a meal!

Buon Appetito!

A little rambling on eggs…

Like I mentioned above I grew up with chickens in our back yard and loved going out barefoot each mroning to “hunt” for eggs.

I used to love the ones that had a feather or two stuck on them.

I loved the shape, the way they felt in my hand when they were warm and right out of the chicken. I loved the different shapes and colors and I loved when I found a really small one with spots!

I still love eggs and eat one almost every day…

(favorite egg dish…scrambled eggs with smoked salmon)

There is a bit of a difference between farm fresh eggs and the ones we buy in the store, even if they state organic and or free range chicken.

I recently gave some of our eggs to a neighbor and next time I visited they could not stop talking about how fluffy and beautiful colored their omelet was and how delicious it tasted.

I’ll admit that I have never really though about it since I grew up with chickens and have eaten farm fresh eggs most my life.

In adition to not only tasking better, when you buy from local farmers you support the continuous life of happy chickens that roam free on grass outside in the sun;)

You also eat better and more healthy…can I go on?

Farm fresh eggs contain much more Omega 3,  beta carotene, much less cholesterol and saturated fat than your normal egg from a big chicken cage farm.

Sometimes I guess we don’t even think about it, and egg is and egg you know, but the things is…it isn’t.

Now, having said all that, by all means, sometimes we live in areas that it’s hard to get fresh produce and eggs, and the above recipe works fine with store bought eggs as well;)

This entry was posted in Food, Homemade, Pasta and tagged , , , . Bookmark the permalink.

8 Responses to Recipe: Homemade pasta and thoughts on eggs

  1. Chris says:

    I love that you made this on your gorgeous marble floor.

  2. Zosia says:

    This post reminds me of my Mom, who used to make pasta by hand. There were no pasta machines in the 1960s and 1970s in Poland, when the country was still under the communist rule. My mom had a wooden pastry board and she used to make pasta by hand like you illustrate in your photos. She passed away when I was 14 and the memory of her making pasta is one of my fondest ones. Thank you.

  3. Camila Faria says:

    I was always afraid to make my own pasta. But after reading this post I’m starting to consider it. I’m also an egg lover. Too bad I can’t find fresh ones, straight from a local farm.

  4. Christine says:

    Delicious! For en nydelig post, Marte! Kom til hagen en dag, så kan du sitte på den nye skiferplassen bak huset, tror du vil elske det!

    Christine

  5. Marte Marie says:

    @Zosia Thank you for sharing this beautiful memory! Some of my fondest memories with my beloved mother does very much include food as well. It’s the gateway to our hearts, non? I hope as you make pasta for yourself, for friends or your kids that you can pas that tradition of homemade on while sharing the memory of your wonderful mom and keeping her love alive in your heart;) Thank you again for sharing your beautiful pasta memory;)

  6. Marte Marie says:

    @Camila Oh, I hope you dive right in! Even if your first batch does not look like the pasta the Italian nonnas whip together, no worries, it will taste delicious simply because you make it and because it’s really hard to go all that wrong with two ingredients;)

    @Christine Oh, let’s;)

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