I found this shiny contraption in my Mother In Law's cupboard. It looked like it had never been used. I couldn't believe my luck! I LOVE a good kitchen gadget!! I've made fresh pasta several times using this little machine and it's such a treat to prepare and so worth the effort when it comes time for eating.
Let's get down to business...
For starters make sure your counter is super clean. You'll need more space than you think!
The Gear
- pasta machine
- pasta drying rack (or paper towel laid out)
- bowl & fork
- serrated knife
- 2 cups white flour
- 3 eggs
- 1/2 tsp salt
- 1 tsp olive oil
- grape tomatoes
- black olives, sliced
- fresh oregano (or dried if you can't find fresh, just half as much)
- marjoram
- garlic
- olive oil
And away we go! Okay. Pour your 2 cups of flour out onto the counter, making a small hill. Using your fork, create a well in the center of the flour. Crack your eggs one by one into the well and beat by drawing in small amounts of flour. Add the oil. Ditch the fork and use your fingers to incorporate the flour into the eggs. The dough should be smooth & elastic, not crumbly. If your dough is too stiff or dry, add tiny quantities of water...conversely, if it's too wet, add a little flour until the right consistency is reached.
If you find that your dough has stuck to the counter, use a dough scraper to get the stray bits loose. Knead the dough until fairly smooth (about 10 mins). Divide the dough into four equal parts. Allow the dough to rest 20-60 minutes, depending on how late you waited to make dinner! Cover the dough while resting with an inverted bowl.
Follow the manufacturer's instructions for using your pasta machine. For this recipe, I made spaghetti (I'm usually in a hurry and make fettuccini) and allowed the noodles to dry about 30 minutes.
While you wait for the noodles to dry, cut up 3-4 chicken breast halves and cook on medium-high in a little olive oil until no pink remains. I seasoned my meat with only salt & pepper but use whatever makes your tastebuds happy.
Okay, while that chicken cooks, let's deal with the "sauce". I say "sauce" because it's actually just a bunch of fresh vegetables in chunks and it's not cooked. Grab your grape tomatoes (cherry are okay too). Cut them in half and toss them into a medium sized bowl. Stick your hands in the bowl and give the tomatoes a good squeeze to let out some of the tomatoey goodness. Add about a cup of sliced black olives. Toss in a few cloves of minced garlic (I like LOTSA garlic in mine!) If you were lucky enough to find fresh oregano, chop it up roughly and throw in about a handful. Add a little marjoram (fresh if you got it!) Get that olive oil and put about 3-4 good "glugs" in with the rest of the ingredients. Toss and set aside.
Once your chicken is no longer pink, remove from heat. Put water on to boil. Add a pinch of salt and once boiling, gently place fresh noodles into the water. Cook only a few minutes (don't abandon your post!!) Keep a close eye on your noodles and check them often. Whatever you do, DO NOT RINSE YOUR NOODLES OFF!!! You want to keep the starch so the "sauce" will stick to the noodles rather than slip off.
Carefully remove the noodles from the water with a noodle server (y'know, that scooper with the claw edges and the hole in the middle) and place them into the mixing bowl with the "sauce". Toss lightly, to coat and serve in four bowls. Top with the chicken pieces and if you're feeling super adventurous finish it off with a little fresh grated parmesan and fresh black pepper.
Oh yeah, one more thing, try not to eat it too fast. Trust me, this is an important word of caution...because after it's gone, you will want more. Go on, run out to the grocery store and get the ingredients you need because this will be perfect for dinner tonight!
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