In a large skillet, heat butter and oil over medium heat. Add noodles; cook and stir 2-3 minutes or until lightly browned. Stir in peas, broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until noodles are tender, stirring occasionally.
Make a well in the center of the flour, and add the eggs.
Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form.
Knead the pasta dough for 8-10 minutes.
If the dough is too dry and won’t stick together, add a ½ teaspoon of water. If it is too sticky, sprinkle in a bit more flour.
Keep in mind this dough will be much stiffer than your traditional bread doughs. However, the longer you work it, the smoother and more pliable it will become.
We are looking for a smooth, satiny consistency, which will begin to develop the more you knead.
Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest for around 45 minutes. (This resting phase is super important, as it gives the dough time to relax. Otherwise, you’ll fight it the whole time you are rolling it out.)
After the resting period, divide the dough into four portions. Now comes the cool part!
Pasta Machine Instructions:
I’m really picky with my kitchen gadgets, and generally only keep the necessities. However, I’m very loyal to my pasta machine and it has earned it’s place in my crowded cupboards.
Rolling the dough is a process– you need to make several passes, throughout each thickness setting for the best results. I start with the biggest setting (usually 5 or 6), run it through once or twice there, and then start gradually adjust the settings to be thinner and thinner until I have the perfect sheet of golden pasta.
Between each pass, I like to fold the strip into thirds. This helps square up the edges and keeps things even. Then simply roll it through the cutting side of the machine to slice into spaghetti or fettucine.
Rolling Pin Instructions:
If you don’t have a pasta machine, you can simply use a rolling pin and knife (or pizza cutter). Keep in mind you’ll want to roll it out as thin as humanly possible, as it will plumb up considerably once you cook it.
Roll each portion of dough out on a well-flour surface and then cut into thin strips. Your noodles will be more rustic, but they’ll still taste amazing.
From here, you can either cook your pasta right away (3-4 minutes in boiling water) or dry it.
It also freezes well– just make sure you don’t throw it into the freezer in a big lump, because then you’ll end up with a pasta dumpling when you go to cook it.
Serve your perfect homemade pasta with homemade sauces, or olive oil, Parmesan, and fresh herbs.