I’ve made pasta at home once without a roller, and it certainly upped my resolve to use a pasta roller the next time (I’m also covered in bruises this week, with no inclination to also turn my forearms into rubber for the rest of the it).
The pasta roller has 7 levels of thinness you can choose, and I rolled this out to level 6 for noodles I’d never be able to roll out that thinly by hand. I initially fed the dough through at level 4, wondering why it was so hard. And then I saw the knob. Oh, duh. Way easier to gradually thin the dough out instead of starting at the middle. So that made the rest of it pretty easy.
I looked over some recipes online and figured I’d go with 2 cups of AP flour, salt, 3 medium eggs, and a few splashes of water and olive oil. Ta da.
I got the hang of rolling the dough out after a while. I didn’t completely excel at it initially, which frustrated me a little, but I pretty much was fine with the 2nd batch of rolling I did. I learned that making pasta with a roller really uses a lot of flour. Trust me, it’s better to just have your flour bucket on hand to reach out of than making a cutesy plop of flour on the cutting board because that will be decimated quickly!
Now, lemme say, I didn’t realize how much pasta this would make. This made a shitload of pasta. Like, seriously. Enough for three hungry, hungry people to eat with abandon with tons left over.
I initially wanted to try making ravioli, but once I started rolling the pasta my stomach cut in with “Uh, yeah. Nice one, but no seriously, we’re going to need some food ASAP”. And ASAP when I’m cooking is really not that SAP (I am such a slow cooker in the kitchen).
After that I added a bit of garlic, more butter, let that cook down, and then added in some ricotta and milk (my ricotta was really thick) and turned the heat down low and started seasoning the stuff in the pan.
I added the pasta in and let everything mix and cook together a bit. Texture-wise, the noodles were a little on the soft and tender side (or maybe I overcooked them a bit). I imagine they’d do pretty well in Eastern European dishes as well.