Regular pasta from a box is already awesome. It's hard to imagine anything better.
But fresh pasta always blows away box pasta. Make fresh pasta once, and you'll see. It's possible to roll the dough by hand, but if you have a KitchenAid, it makes the job so much easier and more fun.
Making the dough isn't a pretty process; the dough is dry, and tough to knead.
The first time I tried this, I was sure we were going to have to send in for a pizza. The dough wouldn't fit into the KitchenAid attacahment, and it kept ripping as it was being processed. This photo hardly captures the misery, but it gives you an idea.
It really doesn't matter how perfect the dough looks, or even if it's in one piece. It all comes out nicely in the end. One of the best parts of the pasta-making process is catching the strands of spaghetti as they fall from the attachment.
Basic Egg Pasta (KitchenAid)
4 large eggs
1 tbs water
3 1/2 cups sifted flour
1/2 tsp salt
Put all of the ingredients into a large bowl and mix for 30 seconds.
With a dough hook, knead for two minutes and then knead by hand for two more minutes.
Let the dough sit for twenty minutes.
Divide into six equal pieces and begin rolling out (or putting through a pasta machine).
Mushroom Sauce (I improvised)
1/2 pound baby bella mushrooms
1/2 pound shitake mushrooms
3 tbs olive oil
4 or 5 cloves of garlic
1/2 cup white wine
1/3 cup milk or cream
pepper and salt to taste
Chop the mushrooms and garlic to whatever size you prefer. Saute in olive oil for two or three minutes until everything begins to brown.
Add the white wine. Stir occasionally and let the wine reduce to about half of its original amount.
Add the milk or cream and salt and pepper.
Serve warm and enjoy!
Here are some tasty looking pastas I plan to make soon: