Experimental Cooking with the Boy

Aidan and I decided to do an 'experiment' today by making our own fresh pasta.  We began with a Tratorria Grappolo cookbook recipe:

5 eggs
1 T EVOO
3 C. flour
Pinch salt

Mix eggs, oil, and salt in small bowl.  Put flour in food processor/mixer and start with dough hook.  Add the liquid in stream into mixing flour.  Allow to knead until it forms a ball.  Divide in 3 balls, wrap in cellophane and refridgerate for 20 minutes.  Cut into shapes desired.

The only thing they didn't tell us was how long to cook them, so we kept an eye on it and did about 5-6 minutes.  Here are today's results:

This is just after the liquid was added to the dry mix.

We divided the large ball into 3, wrapped them up, and then to the fridge to

 rest for 20 minutes.   Aidan liked rolling them into shape!

With his signature "Pajama Chef" outfit, the boy rolls the dough and begins to cut strands of what we think is fettucini noodles.  There may also be a few "squares" in the mix via Chef Sleepyhead.

Into boiling water, we add our noodles for 5-6 minutes. 

      The finished product.  Looks a lot more like Japanese Udon noodles than what we expected.

I suspect that if I could find my pasta roller attachment to the Kitchen Aid stand mixer, we'd have far better results.  That said, the taste was VERY good.  Aidan declared, 'MMM! That's GOOOOD!", so evidently the dough recipe is a hit.  I may have to purchase a stand pasta roller at a later date to make this viable for home use  We simply couldn't cut the strands thin enough, or even roll the dough thin enough, for the consistency we wanted.  But it was so tasty, we WILL try this again with the proper equipment.