My juicer came with several pasta extruder attachments, and it's like a giant, motorized play dough fun factory that actually makes real food. Since we got this juicer, I've made homemade pasta a bit more frequently.
1 pound fresh or dried pasta noodles
1/2 pound grape tomatoes, halved
1/2 pound fresh whole milk mozzarella
1/4 cup basil leaves, lightly packed
Salt and pepper to taste
Cook noodles according to directions/ recipe. Once noodles are cooked, drain and divide among four plates. Top noodles with sliced tomatoes, mozzarella, and basil. Drizzle with balsamic reduction and olive oil. Sprinkle with salt and pepper to taste.
1 cup loosely packed spinach leaves, steamed, and chopped or puréed
2/3 cup whole wheat pastry flour or all purpose flour
1 1/3 semolina flour
1/4 teaspoon salt
2 eggs at room temperature
In the bowl of a food processor, add all of the ingredients. Pulse several times to combine. Add more water by the teaspoon if necessary for ingredients to stick together.
Remove the dough from the food processor and knead several minutes by hand (or by pushing through the pasta machine.
Make your noodles using whichever kind of pasta machine you prefer.
Bring a large pot of water to a boil. Add the pasta and cook for about two minutes. Drain.
Heat 1 cup balsamic vinegar over medium heat until simmering. Reduce heat and continue simmering until vinegar is reduced by half or more, depending upon how thick you want it. Keep in mind it will thicken a bit more while it cools. I simmered mine for about 25 minutes.