Perfecting Homemade Pasta {+ A Recipe}

For a couple years now, we've been wanting a pasta machine. And finally this past weekend, we decided to go for it. Because who doesn't want homemade pasta? As an avid cook, I make our own pizza dough, and I also wanted to be able to make our own homemade pasta.  I enjoy the process of cooking and baking maybe a little too much. Initially, we thought the manual to the pasta machine would be our bible to making the perfect pasta, but we found out that it isn't so. After reading several reviews and playing with the machine, we figured it out.

Being in the kitchen on Sundays, is one of my favorite weekly traditions. I spent the majority of the day in the kitchen playing with the machine and figuring out our favorite pasta ingredients. I opened up a favorite bottle of Wente Cabernet to help me enjoy the process even more {#loveofthejourney}. And in regards to pasta making, I learned two things:

1) add just a bit more water than what it calls for to get a perfect glossy and smooth batch, and

2) use half of semolina flour and half of type 00 flour to get the best consistency.

Of course we had to celebrate making our own homemade pasta with a delicious dish and we paired it with a bottle of Wente Cabernet.

Pasta With Mushrooms And Prosciutto¼ cup plus 2 tablespoons olive oil, divided2 ounces thinly sliced prosciutto1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces2 medium shallots, finely chopped1 teaspoon thyme leaves, plus more for servingKosher salt, freshly ground pepper1 cup chicken stock or low-sodium chicken broth12 ounces homemade pasta {or store bought}⅓ cup heavy cream2 tablespoons unsalted butter1. Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.2. Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.4. Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.5. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute.6. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.7. Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.serves 4, pair with a bottle of Wente Southern Hills Cabernet Sauvignonrecipe adapted from Bon Appetit

P.S. For a limited time, enjoy free shipping from Wente Vineyards. To learn more about the  wine company check out this video.