How to Make Homemade PastaOctober 17, 2018
Here are all the steps and secrets to make the perfect fresh, handmade egg pasta
It’s easier than you think. All you need is flour, eggs and a rolling pin
Here it is. My recipe on how to make homemade, fresh pasta! It’s National Pasta Day and I couldn’t miss the chance to post this again.
Making fresh pasta is pretty easy and a lot of fun. And check out the list of ingredients. ONLY flour and eggs! Amazing, right?! And all you need in addition to the flour and eggs is a rolling pin or a pasta maker to roll the dough. I don’t own a pasta machine, but yes! it is in my Christmas’ wish list 🙂 The rolling pin can do all the work, but the machine is probably a good investment, saving you some time, making the pasta all the same thickness, and cutting it in perfect shapes. Hand cut pasta will not be perfect, but I find that’s the beauty of it too… otherwise, how would your guests know you actually made it?!?
With this recipe you can make tagliatelle (1/4 inch wide), pappardelle (1/2 inch wide), lasagna sheets or stuff the pasta and make tortellini or ravioli.
This recipe asks for 100 gr (about 2/3 cup) of all-purpose flour and one egg per large serving, ie. a full plate of pasta! I suggest weighting the flour for a more precise measurement.
Fresh pasta can be stored in the refrigerator for up to 3 days, or in the freezer for a couple of months. Before you can freeze or refrigerate the pasta, you need to let it dry, for about 30 to 60 minutes, so it will not stick together. After the pasta is dry you store it in a plastic bag or other container and refrigerate or freeze.
Here is the recipe for you.
1. Beat the eggs with a fork. Mound the flour on the counter and make a well in the middle where you will pour the eggs.
2. Using a fork gently mix the eggs and incorporate some of the flour from the sides. Make sure you don’t let the eggs run outside the flour and all over your counter.
3. Once the dough starts to come together you need to use your fingers and continue incorporating more flour.
4. You need to check the texture of the dough and only add enough flour to make the dough not sticky, but not too hard or it will be too difficult to knead. As you can see from my picture I have some left over flour. How much flour you will need mostly depends on the size of the eggs.Work and knead the dough for at least 5-10 minutes (or longer), until it becomes moist, smooth and elastic.
5. Wrap the dough in plastic wrap and let it rest for 30 minutes. Unwrap, knead for another few minutes. Wrap it again and let it rest for another 30 minutes.
6. Cut in half the dough, so that it’s easier to work with. Re-wrap the half that you are not using in the plastic wrap so it will not dry up. Roll half of the dough using a rolling pin, or the pasta maker. Make the pasta as thin as you can. It should be less than one millimeter in thickness… which is super thin. When you roll the pasta make sure it doesn’t stick to the counter. Turn and move the dough constantly while rolling. Add a little flour if necessary.
7. Cut the dough in half. Place the two half on top of each other and fold (or roll) on itself. Using a sharp knife cut the tagliatelle, about 1/4 of an inch wide. Or any desired shape.
8. Unfold the tagliatelle and set aside on a lightly floured surface, or cookie sheet covered with parchment paper (and a bit of flour). Do the same with the remaining dough. (roll, cut in half, fold, and cut in strips)
If you are not cooking the pasta right away, let it sit for 30 minutes on a lightly floured baking sheet, covered with plastic wrap, and refrigerate for 2 or 3 days.
To cook, boil in salted water for only a few minutes depending on its thickness. Watch it carefully and taste it before draining. Serve with your favorite sauce. Enjoy!!