Homemade Pasta
There really is no substitute for Homemade Pasta. Packaged pasta (even fresh packet pasta) is no match for the tender texture of the homemade version. While time consuming, making your own pasta can be both fun and rewarding. You can even get the family involved!
Packaged pasta from a delicatessen or supermarket are both convenient and definitely do the job. However, if you want to dress up a simple pasta meal for a dinner party or a special occasion, or even a bit of fun on the weekend, try this homemade recipe.
Try my Chorizo and Red Pepper Pasta or Creamy Lemon Carbonara with this fresh homemade base. Buon appetito!
The Fresh Pasta Process
Homemade Pasta may seem a little daunting at first. However, following the below instructions will have you making perfect fettuccini in no time!
Step 1: Pour the flour onto a clean work surface and create a well in the center. The well should be large enough to hold the eggs without spilling over.
Step 2: Crack the eggs into the well and add the oil and salt.
Step 3: Using a fork, beat the eggs while gradually incorporating the flour. Start from the inner rim of the well and work outwards. Once the flour has all been incorporated use a pasta scraper (if you have one, otherwise your hand) to form a dough.
Step 4: Once the fresh pasta dough comes together, knead it for about 5-10 minutes until it becomes smooth and elastic. Shape the dough into a ball and cover it with a clean kitchen towel or plastic wrap. Let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
Step 5: After resting, divide the dough into smaller portions. Flatten one portion with your hands and dust it lightly with flour. Using a rolling pin or pasta machine, roll out the dough into a thin sheet. Keep dusting with flour as needed to prevent sticking.
- By hand: Hold the close edge of the fresh pasta dough with one hand while firmly pressing the dough away from you with a rolling pin. Turn the dough a quarter turn and repeat the action. Continue in this way until you can see your hand through the dough. This is when you know it is thin enough.
- By machine: Follow the pasta machine instructions.
Step 6: Cut the dough into the desired shape (if cutting by hand and not machine). To cut into strips for fettuccini, pappardelle, spaghetti and the like, roll the sheet into a sausage shape and cut to the desired thickness. Or use special cutters to make shapes for ravioli, tortellini, etc.
Step 7: At this point, you can either cook the pasta immediately in a pot of boiling salted water for 2-3 minutes (fresh pasta cooks very quickly), or you can let it dry for future use. To dry, hang the pasta on a drying rack or lay it out on a clean towel until it’s completely dry.
Serve the Homemade Pasta with your favourite sauce, such as Bolognese, Creamy Lemon Carbonara or Sausage Pasta with Creamy Tomato Sauce. Buon appetito!
Feedback: Did you try making the Homemade Pasta? Let me know in the comments below. Cheers, Elby!
Want a taste of something more? Check out my delicious Pasta dishes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest tips and info.
Homemade Pasta
6
servings1
hour15
minutes3
minutes1
hour18
minutesStop your screen from going to sleep
Ingredients
300 grams bread flour
3 eggs
1 tbsp olive oil
salt
Directions
- Pour the flour onto a clean work surface and create a well in the center. The well should be large enough to hold the eggs without spilling over.
- Crack the eggs into the well and add the oil and salt.
- Using a fork, beat the eggs while gradually incorporating the flour. Start from the inner rim of the well and work outwards. Once the flour has all been incorporated use a pasta scraper (if you have one, otherwise your hand) to form a dough.
- Once the dough comes together, knead it for about 5-10 minutes until it becomes smooth and elastic. Shape the dough into a ball and cover it with a clean kitchen towel or plastic wrap. Let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
- After resting, divide the dough into smaller portions. Flatten one portion with your hands and dust it lightly with flour. Using a rolling pin or pasta machine, roll out the dough into a thin sheet. Keep dusting with flour as needed to prevent sticking.
By Hand: Hold the close edge of the dough with one hand while firmly pressing the dough away from you with a rolling pin. Turn the dough a quarter turn and repeat the action. Continue in this way until you can see your hand through the dough. This is when you know it is thin enough.
By Machine: Follow the pasta machine instructions. - Cut the dough into the desired shape (if cutting by hand and not machine). To cut into strips for fettuccini, pappardelle, spaghetti and the like, roll the sheet into a sausage shape and cut to the desired thickness. Or use special cutters to make shapes for ravioli, tortellini, etc.
- At this point, you can either cook the pasta immediately in a pot of boiling salted water for 2-3 minutes (fresh pasta cooks very quickly), or you can let it dry for future use. To dry, hang the pasta on a drying rack or spread it on a clean towel until it’s completely dry.
Try making some fettuccini to go with my Creamy Lemon Carbonara or spaghetti for The Best Bolognese sauce.