So Aunt Kate (the one who is cooking with me on Monday) gave me a pasta attachment for my Kitchen Aid Artisan Stand Mixer. I was very excited to try it.
But the recipe in the book didn't strike my fancy. I had just seen Emeril Lagasse make fresh pasta. (I told you I watch a lot of cooking shows.) I wanted to make it as close to authentic as I could get. I had already purchased some semolina flour, so last Monday I rolled up my sleeves and got started.
My technique definitely needs some honing. My "well" of flour didn't have steep enough sides. I was chasing eggs all over my counter. I felt that I needed to add a little water before the dough came together. And an additional egg. I fear this may have made for a "gummy" dough. It sure looked pretty though when it came time to wrap and refrigerate.
So I wait my 30 minutes, attached my attachment, and start to feed small balls of dough into the feed. I was so proud of myself as I fell into this rhythm where I could cut the pasta and feed more dough into the apparatus all without turning the machine off. Problem was, as you can see from the photo, I wasn't separating the strands. And consequently, the buccatini fused together.
All in all, the pasta tasted fantastic. I just renamed it "blob-sta" as no amount of flour on the board or olive oil in the water could un-fuse the noodles. We couldn't even save the leftovers. I mean really, who wants to need a knife to eat their pasta.
So, I will try again. I will use a different technique. I'll try mixing the dough in my food processor.
Do you have any experience with this that you could share? I'd appreciate any tips I can get.