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Homemade Pasta

Homemade Pasta- The Girl in the Apron- Lizzy McAvoy

 

Note from The Girl in the Apron:

My Mother would tell stories about her Grandmother drying homemade pasta on the kitchen counter on newspaper when she was a little girl. I remember making homemade pasta with my Grandpa at his kitchen table. So all to say, we’re all about carb-y Italian goodness at our house. I bought my first hand crank pasta maker when I was about 13. I was taught to make pasta the traditional way on the table top; but since the Girl in the Apron is all about quick and easy, we’ll be making it in the mixer.  It’s made with low cost ingredients that you probably already have in your pantry.The only specialty kitchen tool you’ll need in a pasta maker but I’ve put some great options below. Beware, once you’ve had homemade pasta: you’ll be addicted. Now with that being said, here’s how you do it.

 

Ingredients:

 

5 cups unbleached all purpose flour

7 eggs

1 Tbsp olive oil

 

Here’s How You Do It:

In a stand mixer with a dough hook attachment, add flour. Turn mixer on low speed with flour to remove any clumps.

Whisk eggs. Add olive oil to eggs and mix together.

With the mixer still on low, slowly add in egg mixture in small increments. Increase the speed to medium. The dough will begin to pull away from the side of the bowl. If the dough seems dry and notice it not coming together to form a ball, add 1-2 Tablespoons of water. A little water goes a long way, so be careful not to add too much.

Once the dough is completely combined place it on a flat floured surface. Begin to knead the dough for 5 minutes, continuing to flour if needed to prevent sticking.

Leave on the counter for up to an hour covered or use it immediately. Using a pasta maker, proceed with rolling out and cutting pasta. Buon appetito!

Pasta Maker Recommendations:

Imperia Pasta Maker

Kitchen Aid Pasta Attachment

Hand Pasta Cutter  paired with Kitchen Aid Roller Attachment

 

 

Potato Leek Soup

Potato Leek Soup- The Girl In The Apron

 

Note from The Girl In The Apron:

We have come to the tail end of winter and begging for those beginning glances of Spring. In the meantime, while we’re trying to combat the winter blues I turn to one of my favorite childhood recipes: Potato Leek Soup. This soup was a staple in our house growing up and my Mom could always whip it up in flash. You can enjoy this soup all year round, but it’s particularly delicious in the winter months when leeks are in prime season. This soup can be topped with an assortment of delicious additions and can be a great get together food. So call up your friends, make a big pot and even set up a Make Your Own Potato Soup Bar. Try chives, bacon and cheddar cheese…. Go a little crazy and do pulled pork with a side of cornbread or even some steamed broccoli. It’s an affordable dish that is universally loved. And as always with The Girl In The Apron, it’s quick, it’s easy and here’s how you do it! xo L.

Ingredients

5 lbs yukon gold potatoes*, peeled, rinsed + roughly chopped

4 cups whole milk**

2 sticks unsalted butter

1 stalk celery, rinsed + chopped

1 small sweet onion, chopped

3 green leek stalks, rinsed very well and cut half moon

½ tsp garlic powder

½ tsp onion powder

½ tsp ground black pepper

1-2 tsp salt

1 cup instant mashed potatoes***

Toppings: cheddar cheese, green onions

 

Here’s How You Do It

 

Place potatoes in a large non stick pot.

Barely cover potatoes with water and place on medium high heat.

Add 2 cups milk, butter, celery, onion, leeks, garlic powder, onion powder, black pepper and salt. Add 1 cup milk so potatoes are barely covered. Mix all the ingredients together.

Bring soup to a rolling boiling and cover. Boil for 25- 30 minutes or until potatoes are tender. If a fork easily goes through the potatoes, even splitting pieces in half, you’re tots are ready.

Using a potato masher, mash your soup to desired consistency. Add 1 cup milk and stir to combine.

Bring soup to a gentle simmer, gradually sprinkle 1 cup instant potatoes over soup: stirring constantly to prevent lumps from forming.

Soup will thicken immediately. Add more or less instant potatoes for a thicker or thinner soup.

Serve warm, add toppings and enjoy!

Happy Cooking!


* I prefer the yukon gold potato. It makes for a creamier and less starchy soup  texture.

** I like to use Fairlife Whole Milk for this recipe. However, 2% or 1% milk tastes just as delicious with fewer calories.

*** My Mom has always used Idahoan Instant Mashed Potatoes. It’s a trusted brand in our house that we love.

**** Keep a close eye on your pot until you find the proper heat to acheive a rollling boil,  this soup will easily boil over when covered or uncovered.

 

Kitchen Tip: Cleaning and Cutting Leeks