Can we talk about carbs for a sec? They’re best homemade. I can pass by pretty much anything that comes from a grocery store, but if you bring me your freshly baked cookies, pie or bread? Done. I can gain 5 pounds on that stuff.
Homemade pasta is no exception. It’s a simple combination of flour, eggs and water, but once kneaded and thrown into a bath of boiling water, it’s carb-a-licous! Homemade pasta sings on it’s own, so a simple sauce is all it needs. In this case it’s tomatoes, basil and garlic. Scroll all the way down to see the recipe.
Pasta: (Makes 6 servings)
2 cups flour
You can click here to see photos of making pasta. It involves a big heap of flour with a well in the middle. Put your eggs and a few tablespoons of water in the well. Use a fork to toss and toss until the dough gets to the point that you can knead it. It will be a dry dough, so use your muscles!
If you have a pasta roller, push the dough into flat ovals that you can push through the roller. You’ll want to run the machine at thinner settings until you get the consistency you like. I ran it through a level 5 then once again through the cutter to make the spaghetti.
*On a side note, I LOVE my kitchen aid attachment. It’s so easy to use and pretty much fool proof!
4-5 ripe tomatoes
3-4 basil leaves
3 cloves garlic, crushed
1/4 cup olive oil
This is a rough estimate for the sauce. Make adjustments according to your tastes. The key is to let it sit for at least an hour for the flavors to meld and add salt and pepper to taste.