It is time to make the pasta. Cut the dough into slices and roll the slices by hand until they are thin enough to fit into the machine.
Start the pieces through the widest setting. Fold the sheets into 3rds and pass them through the machine again. You can sprinkle a little semolina on the table to prevent sticking. Do that again a couple of times to make more uniform sheets. Continue to pass the sheets through the machines other settings. Do a little thinner each time. (For stuffed pasta like ravioli i would bring it all the way down to the thinnest setting, but for a noodle i would stop at the 2nd or 3rd thinnest setting.)
After your intern has finished rolling out the sheets, it is time to cut them into the shapes you want. I just did fettuccine because i wanted to try out the cutter attachment that came with the machine. You can pile up the noodles into portions to let them dry a little. Toss them with some more semolina so they do not stick together. Once they have dried a little you can store them on a sheet pan in the fridge.
Cook The Barley
It’s easy! Pulse some of the barley in a blender to beat it up just a little and some of the starches come out. This way when you cook it it is more like a porridge. cover the barley with chicken stock, add a couple bay leaves, salt, and fresh cracked pepper. Simmer the barley slowly until it is very tender. If you need to add liquid, add some water. we will finish seasoning it when we heat it up Saturday. For now, just cool it off quickly and put it away.
2 cups water
1 cup sherry vinegar
1/2 cup sugar
8 large shallots
– Peel the shallots and cut them into quarters lengthwise.
– Simmer everything together until the shallots are tender.
– Cool the shallots in just enough liquid to cover them.
– Slowly reduce the remaining liquid to a syrupy glaze. Be careful not to burn it.