Ingredients tossed together, mixed, rested and rolled. That's my quick fix for fresh pasta. It's not quite as fine as that derived from machine rolling, but it's pretty good for a weeknight and a few servings barely takes an hour.
The other night @ChefBillGlover gifted me a sample of porcini powder and suggested one good use for it was as a partial replacement for flour in pasta!
Here's my version:
The powder, WOW! After I broked the vacuum seal what an earthy strong smell!
This is the dough after some mixing in the bread machine: eggs (3, 160 g), olive oil (10 g), salt (3 g), porcini powder (20 g), unbleached white flour (290), whole wheat coarse ground flour (10 g). I like a bit of whole wheat to tighten up the dough. Look at that color!
After a few minutes kneading in the bread machine, I cut it into 3 balls, wrapped and let the dough rest for about 10 minutes.
Using some whole wheat flour to keep from sticking, the first blob of dough was rolled to about 18" x 12" and kind of thin. It got tough at the end and I was too impatient to wait for it to relax to get it thinner.
To cut noodles, I laid out the pasta and let it dry out about 5 minutes. This prevents the noodles from sticking to each other later. Then I just cut lines with a pizza roller. This is different than many cut pasta, but I like it, it's faster than it looks.
Scooped the noodles from the center into a bunch.
I let these rest on a wooden peel for about an hour while I went out for a quick wine tasting.
Tossed in boiling salted water for about 5 minutes, strained and tossed with blanched/sauteed asparagus and peas, and topped with reggiano.
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