Thursday, June 24, 2010
Easy Steps of Making Fresh Pasta using ImperiaPro Pasta Machine
I have a new addiction! I am coming clean and opening up to my supportive viewers.
I am completely addicted to my new CucinaPro Imperia Pasta Machine. In the last two weeks I have made Fettuccine, Angle Hair, Spaghetti, Orchetti, and Ravioli!!! IN TWO WEEKS!!!
I know...I know...Like I said before I am addicted and the first step is to admit you have a problem. (Problem!?!?....)
I can't help but to love this machine. It is so easy to work and you can a attach it to your table and it does not move!!! It is easy to clean. It is small and PERFECT!
Not to mention it makes incredibly YUMMY pasta!
Another positive note: MY Girls LOVE TO MAKE IT WITH ME!!!! It is so much fun for my girls. The pasta machine is easy enough for them too!!!! In my opinion, there is nothing better then to get your kiddos in the kitchen and learn the appreciation of food. (Plus, the kids tend to eat the pasta dinner up and fill their bellies beaming with pride!)
Let me start by the simple steps of making homemade pasta and a fabulous simple recipe.
Homemade Pasta Dough Recipe
2 Cps Unbleached All-purpose Flour (I recommend King Arthur)
1 tsp. Sea Salt
2 Large Eggs
1 TB Warm Water
1. Add all ingredients into a food processor. Add water by the Tablespoon as needed.
2. Let rest for 20 minutes.
My Alexandra is my helper in these photos.
The first step in making homemade pasta you need to send it through the very last setting. (Mine is 6) It will smooth it out. Fold it in half. Add flour. Send it back through. Repeat this step at least 6 to 7 times.
Move the setting down one and repeat the steps above a few times. Continue to work your way down the settings. Run the dough through the pasta machine a few times adding flour as you go until the desired settings.
For the Spaghetti I used setting 3.
For the Angel Hair I used setting 2.
For Ravioli I used setting 4.
For Fettuccine I used setting 5.
The next step is choosing the pasta size. For the Fettuccine you use the thicker cutting of pasta and for angel hair or spaghetti you use the smaller cutting. If you are making ravioli you do not need to cut the pasta.
We used the smaller cutting which made perfect spaghetti noodles!
When boiling fresh pasta it only takes a few minutes. Stay close by so not to overcook.
This is the finished product. It was wonderful!!! I am not sure how to put it into words the difference of fresh pasta to boxed, but YUM! It is a must try.
This is the finishing product of my fettuccine pasta! Isn't beautiful? I LOVE MY CUCINA IMPERIA! The fettuccine is made with a Creamy Homemade Pesto Sauce and Shrimp. It was FANTASTIC!!!
This is the homemade Ravioli. Sorry, I do not have a picture with it plated with my Marinara-Pesto Sauce that I call Giovanni Sauce. It was gone before I knew it.
My filling was:
8 oz. Ricotta
2 cps. Parm. Cheese
1/2 cp. Italian Shredded Cheese
Sea Salt and Pepper
1/2 cp. Chopped Parsley
1. Mixed it all together until well combined. I sat in the fridge until the Ravioli noodles were ready to fill. Each Ravioli was about 2 in. thickness. I cut the 2 in. thickness. Add a heaping teaspoon of the filling and then folded the top over and then sealed the edges! It was perfect!
You can find the CucinaPro Imperia almost EVERYWHERE! For around 60 dollars. It is well worth it! The kids and I are having so much fun with it and eating lots of wonderful fresh pasta!!!