I have always wanted to make pasta from scratch and finally decided to give it a go. After all, if Food Network's 'Worst Cooks in America' can do it, so can I.
Inspired by the pasta at
Flour + Water, MH and I added pureed pea shoots and arugula to the egg mixture that combines with the flour to make our own rendition of pasta verde. In the picture it looks like we are mixing this on top of the counter, but don't worry, we put a clear cutting board down first.
The puree made the pasta dough a vibrant green and gave it a fresh vegetable aroma. However, the puree also gave the pasta dough an extra sticky texture and we had difficulty finding the right combination of flour and water to get the right consistency. We struggled with the pasta maker shooting out little chunks of pasta instead of rolling out long sheets of dough but eventually got the hang of it. Hours later, we had our pasta sheets but couldn't figure out how to easily switch the pasta maker attachments from the sheeter to the cutter. Nevertheless, MH held the cutter attachment while I fed the sheets through and voila!
The cutter attachment can cut the pasta into fettuccine and linguine so we made both kinds just for fun. We paired the linguine pasta with Italian sausage, pea shoots, a beurre blanc sauce prepared by MH, and a sprinkling of Parmesan cheese and it was delish!
Shout out to Kumquat and P for lending us their pasta maker!
