A Pasta Break

No bread today (sorry, Benny, didn't get to the Hokkaido bread today), but still had some fun with flour......  I feel like I've got my pasta dough down pretty pat at this point......

400g Caputo Antimo 00

3 large eggs

Tomato paste (to make the liquid equal 230g)

EDIT: Oops!  My (minimal steps after the ingredients didn't paste!  I use the "well" method for making pasta because I'm lazy and would rather clean a bowl than my food processor set up.  I have a wide/shallow bowl that is perfect, so I don't have to do this directly on the counter.  I pour the whisked egg/tomato paste mixture into a well created in the middle of my flour.  Slowly pull flour into the mixture with a fork until it becomes very thick, then I switch to hand mixing/kneading.  It will take some time to knead all the dry flour in, but resist the temptation to add moisture! Total kneading time should be able 10 minutes.  Wrap in plastic wrap, and rest at RT for at least 30 minutes, or in the fridge for several hours.  At this point, follow the directions for your pasta machine, or roll out by and and cut your pasta shapes.  Cook (quickly) and eat!

I received a new set of cutters for my Marcato Atlas 150 pasta "machine", and I tested out the Linguine cutter today.  I think due to the rain today, my dough needed about 30 minutes after rolling to dry a bit to be ready for the cutter, but after that, it went smooth as silk......

I sautéed some crimini mushrooms with butter, olive oil, garlic, salt and pepper.  When they were tender, I mixed in some chopped parsley, half a cup of pasta water, and about 1/2-1 cup of parmesan cheese.  Tossed with the pasta, then served with some grilled chicken breast and roasted zucchini......super tasty stuff!!!

.....and plenty of leftovers! :)

Rich