My husband's running the Cleveland Marathon in two days! We went to the big race expo this morning and he's been in race-training mode ever since.
(I'm quite jealous. I ran it 9 years ago with Baking Serendipity, but now I have old woman knees and couldn't even make it a mile. But, that's a story for another day.)
Although I can't do the marathon with him, I still get to enjoy the best part of the race with him...carbo-loading! You've got to be supportive, you know? So, my dad and I made pasta. We're working toward the cause...you gotta do what you gotta do =)
Bring it on, marathon! We're (he's) ready for you now!
Recipe adapted from Allrecipes.com
Each "batch" serves 1-2
Basic Recipe Ingredients (for one batch, see pictures below of the 6 batches):
- 1 cup white flour
- 1 egg, beaten
- 3/4 tbsp olive oil
- 2-3 tbsp water (add more for whole wheat pastas)
*For 100% whole wheat pasta, use 1 c whole wheat flour and 1 1/2 tbsp olive oil.
*For basil pasta, puree fresh basil (with olive oil, if necessary) and add 1 or 1 1/2 tsp pureed basil to dough per batch
*For garlic pasta, add 1/2 tsp garlic powder.
Put flour in a large bowl, forming a well in the middle. Pour the beaten egg into the center with the olive oil (and garlic and/or basil, if making flavored pasta). Slowly mix the flour into the egg. Add water by the tablespoonful to the mix until it forms a pliable, but firm dough. Knead the dough in the bowl or on a floured surface for 4 or 5 minutes. Cover the dough and let it rest for about 20 minutes before continuing.
After the dough has rested, roll it out as thin as possible on a floured surface. Use a pasta cutter or a pizza cutter to cut the dough into thin strips. Make sure the noodles are well-floured, so they don't stick to each other. Cook them immediately in boiling water for about 5 minutes.
From left to right: Top row-100% whole wheat, 1/2 whole wheat, white
Bottom row-1/2 whole wheat basil, 1/2 whole wheat garlic basil, white basil