One of my favorite homemade pastas-- medallions! These are large round ravioli that are deep fried. Then you can cover them in your favorite sauce, or dip them.
To make pasta first you will need:
2 cups of flour >> we are working on a satisfactory recipe for all whole wheat
big pinch of salt
1 Tbsp-1/2 cup of water (one Tbsp at a time)
what ever other seasonings you want (I like adding thyme, oregano, and pepper).
**This recipe is equivalent to about one package of store bought pasta, if you will need more than the 1 lb I would do this recipe twice rather than doubling the first. Having two balls of dough is easier to work with than having one GIANT ball.
You will also need a clean working surface that is large enough to roll on. I usually use either my cutting board (which I wish was bigger) or my kitchen table. If we are making a LOT of pasta it's always on the table!!
If you have a pasta roller/cutter your job will be much easier. If you don't it's okay, it's not impossible to work without one. But if you don't you will need a rolling pin (the heavier the better) and a pasta cutter, or improvise with a knife, cup, or pizza cutter.
After about ten minutes take the ball of dough and give it a few more kneads. If it feels a little sticky then knead in a bit more flour, likewise if it is very stiff and you are not making a pasta that needs stiff dough like ravioli, spritz with a tiny amount of water. Once you're satisfied with the consistency form a ball and either cut it into halves, fourths, or start rolling it out. Completely up to you.
If you're using a pasta roller/cutter, roll to desired thickness, then cut. If you're going at it by hand roll your dough out until it's about the same thickness to just a little thicker than paper. Using a heavy rolling pin makes this by far easier. Then begin cutting to desired pasta.
If you're making pasta for that day allow pasta to dry a little, then cook in boiling water -4 quarts of water per ball/ per pound.
If you have chosen to do what my sister and I do, make several pounds of pasta. As you cut the pasta separate it and place on a cookie sheet. I like to place my long pastas like spaghetti and fettuccine in curled nests on the cookie sheet -she doesn't. Once your cookie sheet is full place it in the freezer.
Once your pasta is all frozen we put ours into freezer bags, we love the kind that you vacuum the air out of. My sister has the Foodsaver, I have the Rival; both are worth the money! If you freeze and seal be sure to mark the date, and type of pasta.
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