I did it. I made my own homemade pasta. It wasn’t impossible and it tasted really good. We had friends over for a casual dinner so of course, since they are good friends, we decided to experiment on them. I had some dry pasta waiting in the pantry in case the homemade pasta was a disaster but we never needed it. The difference between homemade pasta and dry pasta was astounding. The homemade makaruni had it’s own taste and flavor. I also like it’s rustic look because you don’t need to obsess about making it look perfect, it’s supposed to be rustic and rich. And so very homemade.
If you are thinking of making homemade, fresh pasta but don’t have a pasta maker, this is a perfect starter recipe. It’s also fun to have others help with hand-rolling the makaruni. I recommend getting the makaruni as thin as possible, the smallest, thinniest ones tasted best.
Homemade Makaruni Pasta with Baby Bella Mushroom Sauce
Adapted from Cooking Light April 2008
- 2 cups of all-purpose flour
- Dash of salt
- 6 tablespoons of water
- 1 ½ tablespoons of extravirgin olive oil
- 5 large egg yolks
- To prepare pasta, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and dash of salt into a food processor. Combine 6 tablespoons of water, 1 ½ tablespoons of extra virgin olive oil, and egg yolks in a bowl, stirring well with a whisk.
- With food processor on, slowly pour water mixture through food chute, processing until dough forms a ball. Turn dough out onto ad lightly floured surface; knead lightly 5 times. Shape dough into a disk. Dust dough lightly with flour; wrap in plastic wrap. Let stand 30 minutes.
- Pat dough into a 3 X 8 inch rectangle 1 inch thick. Divide dough into 8 equal portions. Working with 1 portion at a time (cover dough to prevent drying), divide dough into 14 equal pieces. Roll each piece between your palms back and forth, into a strand about 2 inches long. Place strands on a well-floured jelly-roll pan. Repeat procedure with remaining dough portions to form 112 strands.
- Cook pasta in 6 quarts of boiling water for about 2 minutes or until pasta is done. Drain.
Baby Bella Mushroom Sauce
- 2 tablespoons of extra-virgin olive oil
- 2 cups of baby bella mushrooms, sliced
- 1 medium onion, chopped
- 1 shallot, chopped
- 2 large garlic cloves, minced
- 2 cups of chicken broth or stock
- 2 tablespoons of fresh-flat leaf parsley
- 2 tablespoons of chives
- ¼ cup of grated fresh Parmiggano-Reggiano cheese
- To prepare sauce, heat 2 tablespoons of extra virgin olive oil in a large nonstick skillet on med-high heat. Add onion to pan, sauté for 3 mins, stirring frequently. Clear a spot in the bottom of the pan, add the garlic and shallots and sauté for 30 seconds. Add salt and pepper, sauté for 30 seconds, stirring frequently. Add mushrooms, reduce heat, and cook for 3 minutes. Add 2 cups of chicken broth, increasing heat to medium-high, stirring occasionally, allowing the sauce to thicken for 8 minutes.
- Add pasta, parsley, and chives to the mushroom sauce. Toss well. Serve sprinkled with parmiggano-reggiano cheese.