Check out the video for the process.
NOTE: This is the first video my husband and I have filmed like this so be gentle! Also - if you grew up with homemade pasta - my methods may be a smidge different. I went for quick and easy.
I decided just to wing it. I had heard on a cooking show that you just take 100g of flour to one egg mix it, let it rest, and roll it out. That's exactly what I tried to do. I measured the flour into a bowl. It seems that everyone digs a hole in the middle for the egg and then stirs it around until the flour and egg combine. After I did that, I noticed that my dough seemed a little dry so I added olive oil until it came together. I kneaded it four or five times on the cutting board. Then I let it put it back in the bowl with a towel on top while I assembled the ingredients for the pasta dish I was making:
Linguine with Chickpeas and arugula from Everyday with Rachel Ray Magazine.
I didn't have arugula or lemons so I changed the recipe just a bit.
2 TBSP butter
1 red bell pepper - diced
1 can of chickpeas rinsed and drained
3 cloves of garlic - minced
1 tsp of dried pepper flakes (or to taste)
3 tsp of salt (2 tsp for the pasta water and 1 tsp for the dish)
Greens - anything Swiss chard, spinach, arugula. I like the super greens packages that supermarkets are carrying these days.
It took me about 10 minutes to pull that together. Then I put a pot on medium high heat so that it would be close to boiling when I was ready for it. Also - set out your bowls. At the bottom of each bowl, place a handful of greens.
Then I took out the dough and began rolling it with a rolling pin. I rolled it until it was as thin as I could get it. I cut it into strips that were narrow enough to fit through the KitchenAid Pasta Attachment about about the length I wanted my noodles to end up. Then I just fed it through - starting on setting one, then two, then three. At this point, I switched to the cutting attachment and cut the pasta into noodles. I carefully laid the noodles side by side on the edge of a bowl so they wouldn't clump together.
Now, if you don't have a Kitchenaid don't worry. Just roll out the dough as thin as you can and use a knife or cookie cutter to make the noodles. Call them "rustic" and everyone will think you are a super chef!
While the pasta was drying out, I turned up the heat on my water and added 2 tsp of salt. I sauteed the chickpeas and red peppers in the butter for about 5 - 7 minutes - until the peppers softened. I added the garlic. Now the water was boiling, I added the noodles. The noodles only take 2 - 3 minutes to cook. Seriously. You'll notice a slight change in the noodle's color. Use tongs or a strainer to take the noodles out of the boiling water and put it into the pan with the chickpeas. It's okay if some of the pasta water drips in - this will help make a little sauce. Add the pepper flakes and 1 tsp of salt. Stir everything together for a couple minutes. Take the pan off the heat. Spoon the mixture into your bowls and then add Parmesan to the top. Let it rest for 2-3 minutes before serving. This will allow the greens to wilt a little bit.
This dish is great. The dried peppers spice up the meaty chickpeas and the greens and peppers help balance both. The homemade noodles make a huge difference.
Storing the extra uncooked noodles: First you'll need to dry them out. I laid out each noodle on parchment paper or wax paper on my dining room for just over an hour. They will feel dry like the ones you get from the store. Place into a Ziploc bag and refrigerate or freeze.
Verdict: THIS WAS SO EASY! I feel silly having been intimidated for so long. I'll definitely be making more!