While I was traveling, I started making plans for a perfect day when I got back. I also started reading Smitten Kitchen. Somewhere along the way, I concluded that the perfect activity for a day off was to learn how to make pasta. My grandparents have a very straightforward and encouraging set of directions.
Believe it or not, my major concern about this whole undertaking was the fact that I may never be able to eat pasta from a box again. When I started baking my own bread a few years ago, I discovered that the bread I'd grown up with just didn't have the same heft. Now if I buy bread, I have to get the expensive kind from the bakery or do without.
Overall, the process wasn't difficult. I got a little worried in the middle because semolina flour is similar to cornmeal, and I wasn't sure I'd gotten the right one. I got it at the bulk foods section of the local food coop, so who knows? But, after it was boiled, it definitely tasted like pasta, so probably not cornmeal. I made a second round with bread flour, for comparison. The semolina version is better.
If I intend to do this often, I think a pasta machine might be in order. I didn't add enough water initially, so the dough was very stiff and difficult to roll out. After I added some water, it was much easier to roll with my rolling pin. I'm very satisfied with the result, and I now have pasta drying in my kitchen for later this week. Would I do it again? Yes, if I have time (rolling out the pasta by hand takes a while). Have I sworn off boxed pasta forever? We'll see.
