We got our hands sticky, we did something different, we made pasta dough. Not just any pasta dough but dough that has sun dried tomatoes and spinach blended into it.
Working with dough is pretty straight forward, nothing about it should be intimating. First thing I do after setting up my Kitchen Aid mixer and attaching the pasta roller attachment is to get my floured work surface set up.
I then split the single batch of dough into thirds.
Set the roller to 0, the largest opening and the mixer to slow, start running your ball of dough through it. Leave the roller at 0 until you have a consistent and smooth ribbon of dough.
You may have to add a little more flour if the dough is sticky or spray a mist of water onto the dough if it is to dry and crumbly. This just takes practice to get the hang of it.
Now start feeding the dough through the roller and close the gap as well. I usually skip a number each time. 0, 2, 4, 6 the 7. You would stop before seven for lasagna dough, etc. I like my spaghetti like angel hair.
This is harder to do with a dough that has had anything like tomato or spinach added to it. The additional vegetable infusion makes the dough less elastic than plain pasta dough would be.
When you have your desired thickness attach the pasta cutter of choice, here I have the spaghetti cutter attached. On slow speed feed the pasta ribbons you made through the cutter and then hang to dry. Here I use a pasta drying rack, very expensive and folds up flat for storage.
Store your fresh pasta in the refrigerator, It’s hasn’t dried to the commercial pasta level and will mold if sealed in an airtight container and left or stored at room temperatures.
Fresh pasta will cook in just 2 to 3 minutes, not the 20 for dried pasta.