A couple of weekends ago Chris made pasta bolognese. This recipe was out of a La Cucina. It was pretty decent. There is another recipe that he usually does out of a Williams and Sonoma cookbook that we like better. Chris is definitely the pasta maker out of the two of us. He is really good at it and enjoys doing it so I usually let him do all the hard work. Although I do enjoy playing with the KitchenAid attachment.
First step flour volcano.
Next step eggs go in the center and you mix that up. This pasta recipe differed from our usual in that it only uses flour and eggs. Either with a fork or your hands- Chris says its actually easier to do with your hands.
Then you just keep kneading and rolling until you get a nice smooth ball. That gets wrapped in plastic to rest for a little while.
Then you divide the ball into a couple of pieces and those pieces get put through the roller.
Next you can either cut the sheet with a knife, like we did here (a little more rustic) or out the next attachment on the mixer which will cut it for you.
No actual pictures of the bolognese in process, but here's the end result. Very meaty.
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