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October 1, 2018

Fresh pasta, a treat and so simple to make

Easy to make Fresh Fettuccine

What you need

  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt

What to do with it

Blend eggs briefly.
Mix all ingredients in stand mixer bowl by hand until they become “combined and ragged” looking.
Continue kneading with mixer and dough hook until smooth and elastic to the feel, about 10 to 12 minutes.
Remove dough from bowl and wrap in plastic wrap then let rest on counter for half an hour or so.
At this point your dough is ready to cut into workable pieces, roll out and cut to the size and shapes desired.
Dough will also keep in the fridge for a day or two with no issue, just bring back to room temp before trying to roll.

It’s really that easy. Although a stand mixer like the KitchenAid Pro with attachments I use at home gets the task done without the forearm workout I have to admit that a big mixing bowl, wooden spoon and a pizza cutter has never let me down. There is also a nice satisfaction of getting your hands dirty and kneading your own dough so don’t let a lack of fancy equipment keep you from jumping in.

If you are used to using store bought dried pasta be sure to not overcook your fresh made one. It takes considerably less time to cook as it’s fresh and hasn’t been dehydrated for storage. You will notice the difference in smoothness and texture from the first bite. If you find as I have that making your own pasta is something you really enjoy I’m sure you will start experimenting with drying for storage, adding flavors and colors from ingredients such as roasted carrots, curry sauces and almost anything else you think may enhance your recipe.

Not up for making your own just yet? Maybe try dinner at Bananakeet Restaurant , Tortola BVI or let the amazing Chef at Sunset House overlooking Long Bay, Tortola prepare your meal during your vacation. I’m happy to help arrange either of the two or even hear from you about your own pasta making. You can contact me via the info at the bottom of this and every page on my website or directly from my FaceBook page.


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