Fresh Pasta

A few weeks ago, I took a week of vacation so that I could work on this blog and develop some recipes for it. I had a ton of ideas but I wasn't sure where I wanted to go until I was in a grocery store and walked passed duck that was on sale. I immediately knew what I was going to do with my week. It was officially going to go down in history as the week of duck.

Growing up my parents cooked pasta for my sisters and I. Although we weren't Italian sometimes it felt like we were! The lasting effect? I love pasta and italian food. Going to school and learning how to make fresh pasta dough only heightened my love and appreciation for it.

This will be a series of blog posts because what I eventually made with my fresh pasta was duck confit ravioli. This is a pretty involved recipe and thought it would be better to break it down in separate blog posts simply because I didn't want you to have to read a book. Plus you can now make fresh pasta for all sorts of pasta dishes.

Fresh Pasta

Fresh Pasta

4 large eggs
4 Cups All-Purpose Flour
1/2 Cup brewing grains (Optional) 
1 teaspoon salt
1 Tablespoon Extra Virgin Olive Oil

In a Large mixing bowl mix all dry ingredients together. Mound the flour so that it looks like a mountain. Now make it look like a Volcano by making a well in the centre of it and add eggs, oil, and brewing grains. With a fork beat the eggs and slowly begin to incorporate the flour. When it begins to become more like a dough, begin to knead. Knead for 3 minutes and add more flour as needed. Keep kneading for another 3 minutes. The dough should be elastic and a bit sticky. 

When you are done kneading wrap in plastic wrap and let rest for 20 min at room temperature. Do no skip this step. 

Roll out to preferred pasta shape.