Today I used my Pasta Queen hand crank pasta machine and my trusty knife to make fettuccine and tagliatelle noodles. It's not really too old fashioned compared to some methods, but it is old fashioned compared to my Kitchenaid pasta rollers.
With this small recipe you could really go old fashioned by using your trusty rolling pin to roll out your dough.
See my archived post for wheat pasta using the Kitchenaid pasta attachments & Kitchenaid pasta drying rack.
Taken from foodtv.com:
|Take dough from food processor, knead until it forms a ball.|
Cover with plastic wrap and let rest for at least 20 minutes.
|After the dough has rested, put it on a lightly floured surface.|
(too much flour will make dough tough)
|Cut a small piece of dough. Press down one end and|
feed it through the rollers set on #1.
|The pasta will be thick.|
|Fold it in three and feed it through again on #1.|
|Twice through on #3|
If pasta is getting sticky, lightly dust
with flour before rolling it through.
|Twice through on #5|
|Once through on #6|
|Dough will be nice and thin, almost see through.|
|Cut a strip this length in two.|
Feed cut side down into noodle cutters.
|Machine noodles are on the left.|
If you don't have a machine with a noodle attachment,
roll the dough and cut strips.
|Cut to whatever thickness you desire. I did wide noodles.|
|When you unroll them, you will have nice long wide noodles.|
|I sauteed a clove of garlic in good olive oil.|