Main Office Fresh Pasta

 Ingredients:

  • 1 & 3/4 cups all-purpose flour
  • 4 eggs
  • 1 tbsp olive oil
  • 1 tsp salt
Instructions:
  1. Put 1 & 3/4 cups all-purpose flour on clean surface and make a well/volcano
  2. Add 3 eggs, 1 egg yolk, 1 tbsp olive oil, & 1 tsp salt to centre of well
  3. With hands, mix eggs, slowly adding flour from the well bit by bit
  4. Once all flour is mixed in, knead dough or 5 min
  5. Form a ball, cover in saran wrap, and let rest in fridge for 30 min
  6. With a rolling pin, flatten into long sheets on floured surface
  7. Fold dough a few times
  8. Cut to desired length. I did rectangles and pinched them in the centre to make bowties
  9. Bring saucepan of salted water to a boil
  10. Boil for 3-4 min
Yield: About 4 bowls worth of pasta

Source: Coworker from main office

Description:

At work, we had a day where people from the main office came down and ran stations where they showcased their unique skills. Our members were able to sign up for up to four sessions. One was a pasta making workshop, which I got to help out at. Prior to this, it was my impression that to make fresh pasta, you needed a special machine. Apparently that isn't the case

I was doing backgrond support so I couldn't really make my own pasta at the time, but I made sure to get the recipe. We learned how to make fettucine and bowtie. At home, I wound up making bowtie and used it for chicken alfredo. Recipe from this blog here: https://gryphood.blogspot.com/2023/05/chicken-alfredo.html

In the session, we learned two types of noodles: fettuccine and bowtie. Despite being the traditional pasta for chicken alfredo, Lee-Anne doesn't like the wide, flat strands of fettuccine. She loves Oodon noodles, so it's not the thickness but the flatness. Somehow she doesn't mind it in bowties. The pinched centre gives it a slightly different shape

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