I got Conor an Italian pasta press for Christmas and tonight we tried it out for the first time. The basic dough is semolina flour, eggs, and olive oil, but you can get as fancy as you like. I’m going to try to make gluten-free noodles and vegetable noodles like spinach pasta, etc.

Tonight we made linguine. It was really fun and it only took a few trials to get the hang of passing dough through the machine. We made the mistake of setting all the finished pasta on a plate to rest while we cooked the sauce and they got all stuck together so we had to pull them apart like cheese string afterwards which made them a bit stretched out*. But once we cooked them (you only put them in boiling water for about 30 seconds, till they change from yellow to off-white), it was obvious that THEY WERE INCREDIBLY WORTH THE WORK.

They come out so chewy and tasty. There is an actual flavour to the noodles—a bit eggy and sweet—rather than just bland starch. I ate a million of them and I feel full now, but not stuffed or dehydrated at all like pasta usually makes me.

We made a really simple sauce to go with them using garlic, rapini, cherry tomatoes, and basil pesto. They’d taste good with just olive oil and garlic or a tomato sauce. You can also make a bunch and save the extra dough or noodles. 

*Some people use a pasta rack to set them on before cooking. If you don’t have one, Nikko Myers recommends putting a bit of corn meal on the noodles to keep them from sticking together. Here’s a video of him making pasta using the same machine we have.

1. anjalouise liked this
2. inbetweenhereandnow said: Lemme now how the gluten-free goes. I want to get Dafydd one, but wanted to be sure there could be success…..
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