For the Pasta Dough:


  1. - 1/2 cup unbleached all-purpose flour  (I use King Arthur)

  2. - 1 large egg

  3. - 1/2 teaspoon Jerk Seasoning For Chicken & Fish (www.penzeys.com)

  4. - 1/2 teaspoon Shallot Salt  (www.penzeys.com)

  5. - 1/4 teaspoon Shallot Pepper  (www.penzeys.com)


Directions:


Place all the above ingredients into a mixing bowl.  I used a fork to get everything combined.  Dust your work surface with a little more flour.  Knead the dough on the work surface for 7 to 10 minutes.  Cover the pasta dough and set in the fridge to chill.


Once you are ready to roll it out, pull the dough from the fridge and dust with some flour, and then flatten it into a square-ish disk.  I usually set up my work area so that my mixer attachment is over a baking pan that is dusted with flour, and I have a bit of flour on hand to use as needed.


And then the rolling process begins.  With the roller attachment, I start on #1 on the dial and fold it over a couple times as it passes through the roller.  And then I have found when I’m doing Fettuccine or Angel Hair - I like to cut my dough in half length-wise (think vertically).  It seems to make life really easy for me because I never run into the edges of the sheet of pasta getting stuck at all because the sheet itself has gotten just a hair too wide.  I take a pizza cutter and with the dough on my sheet tray, just slice it down the middle.  And then as I’m working through the numbers on the dial, I stack the pasta sheets (dust with flour in between sheets or you’ll have a mess).


As the numbers increase on the roller dial, the pasta gets thinner and thinner - so I also use my pizza cutter to cut the pasta sheets in half cross-wise (horizontally) as they get longer and thinner.  I roll my pasta out to #5 on the dial, which is pretty thin.  I’ve found that if my sheets are too long, that this can also lead to them getting bunched up inside the roller.  I really like doing it this way because it keeps the area organized and I can use the baking sheet itself as a visual guide for how long each sheet of pasta should be for my liking.


Then once all the sheets are rolled out to #5 - I switch to the Fettuccine cutter attachment.  And because I floured my sheets as I stacked them, they will glide right through the cutters.  I have also learned that if my dough is tacky at all - it can get bunched up in the cutter attachment.  I also like my sheets cut before running them through the Fettuccine attachment so that the noodles are basically all the same length, except for a few here and there - that you can keep (we do) and cook right along with the longer noodles, or toss.


Then - once the noodles are cut - I form 2 little piles (nests) and bounce them through some flour to be sure they won’t stick on me when I go to cook them.  And then I pop this small sheet tray right into a shelf on my freezer.  Once they are frozen, then I transfer them to a freezer-safe zippered bag.  And if one night I feel like pasta and Eric doesn’t, then I can easily remove just 1 “nest” from the freezer and save the other one for another meal!


For me personally, I don’t want to heat up a huge pot of boiling water.  So by having these smaller nests of pasta, I can get by with a little smaller pot.  Once my water is boiling and salted, I drop one nest in and check a noodle at 1 minute 30 seconds and by 2 minutes they are totally done every time!


Oh ... and ENJOY - with Jerk-Seasoned Cream Cheese Sauce & Pineapple Chicken Sausages