There is nothing more delicious than homemade pasta. Anytime we go to an Italian restaurant with homemade pasta on the menu, I get more excited than a child in a candy store! Since my husband shares my love for carbs, he bought me a Kitchenaid Mixer Pasta Attachment for Christmas. What a smart man, buying his food-loving-wife a tool to cook. Although you may think he was buying a gift for himself, I had been saying I’ve always wanted to make homemade pasta at home plus he did his fair share kneading the dough to the perfect consistency (which is the most difficult part) and taking all the photos to document our first time making pasta from scratch. I love recipes like this because it is a great way to bond and do something together as a team that doesn’t involve the TV.
Since it was our first time making pasta we decided to go for an easy homemade pasta dough but go all out on the sauce to make one of my husbands favorite recipes, Spaghetti Carbonara. To mix things up we went with thick noodles to make our own creation: Bucatini Carbonara!
Note: For equipment, you will need a mixer, a pasta attachment, and a little muscle.
Easy Homemade Pasta
3 1/2 cups All-Purpose Unbleached Flour
4 Large Eggs
4-6 Tablespoons Water
1/2 tsp Salt
8oz chopped pancetta
1/4 cup + 1 TBL spoon extra virgin olive oil
3 large eggs
4 cloves garlic chopped
1/4 cup parsley finely chopped
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 cup dry white wine (I used a Sauvignon Blanc I had in the fridge)
1. Sift flour into a mixer bowl.
2. Add in salt.
3. In a separate bowl whisk eggs together with one tablespoon water.
4. Using the hook attachment, slowly mix in the egg mixture into the flour at a slow speed.
5. Add in one tablespoon of water at a time until the pasta mixture begins to hold together but is still crumbly, about 1 minute.
6. Move pasta dough to a clean flat surface to hand knead the dough until smooth, 5 to 10 minutes. Do not add to much water, add minimally 1 tablespoon at a time until the dough is smooth but not sticky. If the dough is too sticky to go through the pasta attachment, add a little flour.
7. Shape dough into walnut sized balls and slowly feed through the pasta attachment. I put my mixer on speed 10. (Note: the pasta takes a lot out of the mixer so don’t do more than one batch at a time so your machine can rest.)
You can’t have pasta without wine! This is my favorite wines I brought home from one of our favorite wineries in Napa, Castello di Amorosa. I have been waiting to bust this baby open and the night felt right to enjoy it at last. By the way, if you like food and wine and you haven’t been to Napa yet, it is a must! I opted for this delicious Dolcino while my husband enjoyed a rich red Cabernet.
Bucatini Carbonara Directions
1. Heat olive oil in large pan until hot but not smoking.
2. Add chopped pancetta and cook until crisp.
3. Add in wine and simmer until reduced by half.
4. While reducing the pancetta, boil water in a 4 quart pot with a tablespoon of olive oil and a pinch of salt.
5. Cook pasta 6-9 minutes until desired softness.
6. Reserve half cup of cooking water and drain pasta.
7. In a separate bowl, mix together eggs, cheeses, garlic, and parsley.
8. Add pasta to bowl and coat with egg mixture.
9. Poor pancetta and oil into the pasta bowl along with the reserved cooking water as needed to make a creamy consistency. Stir together until pasta is completely coated and the cheese has melted.
The finished product is so worth it. As they say, the way to a man’s heart is through his stomach! I’d love to know your favorite pasta recipes if you have any of your own. Next up on my list is creating pasta from alternative flours and really pushing the limits of my new found pasta making skills. As the Italians say, “buon appetito”!