The first time I made homemade ravioli I was shocked by the difference in texture from that which is sold in the grocery store.
After I made homemade gnocchi I swore I would never again buy it in the store. What came out of the recipe given to me passed down from a beautiful Italian grandmother produced the most delicious, light, fluffy dumplings that seemed to melt in your mouth while the store bought kind seems tough and chewy now by comparison.
So with all of this in mind, when my dear friend, Michael, and I were walking around the grocery getting the goods to make Creamy Cajun Pasta he suggested we make our own pasta....hell, we had done it before, we could do it again....
....except sometimes Michael and I have a tendency to make a huge mess in the kitchen AND food won't be on the table until about 2 hours past the time we had originally planned.
For this reason, mid-week meals aren't necessarily our forte but it was a Friday night so we tossed precaution to the wind and went all in (ok, I did, Michael rarely worries as much as I do)!
Forgive the repetition in the beginning of this recipe as it is the same that I used for the ravioli, but why reinvent the wheel, right? Besides, I am still in a food coma from this incredible meal!
3 cups unbleached white flour
1/2 teaspoon salt
1/2 cup water
Sift flour and salt together.
Place flour mixture on a board, making a well in the center of the flour.
Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough. Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
At this point you can use a pasta guitar like we had or just cut it into very thin strips the size of linguine.
AS I so often times hear, pasta can only be seasoned while it is boiling so make sure to bring you water to a boil and then add a generous sprinkle of salt to the water. This will give the pasta a delicious flavor.
Cook between 2-4 minutes or until al dente.
Drain and serve with your favorite marinara sauce or just with a small pat of butter and salt and pepper. Either way you will never want to go back to store bought pasta!