frozen-pasta test

I just took some of my frozen, homemade pasta out of the freezer, boiled some water, and dumped the pasta into the drink to boil for 4-5 minutes, per many online recommendations for such pasta. I didn't prep an Alfredo this time; I went with a simpler butter-and-garlic pasta with cracked black pepper. The result: fantastic. So I now know both how to make handmade pasta and how to store it in the freezer, where it can supposedly sit for 2-3 months, although I seriously doubt I'd allow any pasta to linger that long.

I had used 300 g of flour to make yesterday's batch of spaghetti; I think I might need to use 1.2 kilos to make enough pasta for all four of us. Instead of doing that, I'm going to use only 900 grams of flour (at one egg per 100 grams of flour, that's nine eggs and an abusive fuck-ton of kneading). I might do the spaghetti in 300-gram batches, but we'll see.

At least I have a better idea of the look and feel of homemade pasta. I'm a little disappointed that my pasta roller doesn't cut spaghetti more finely or roll the pasta flatter, but I'm happy with how a proper boil results in noodles that, while not al dente, have a firmness and chewiness that makes them a pleasure to eat. I think these noodles will work well on Friday.