Homemade pasta could be my favorite thing to make. It’s easier than you think and cheap way to prepare an impressive meal. There is nothing better than fresh homemade pasta. A pasta machine is relatively cheap and I consider this the cheapest form of therapy.
I swear that fresh pasta feels lighter than the dried stuff. There are so many different ways to make fresh pasta but I’m the traditional eggs, flour, water and olive oil kind of gal. I also use just basic All Purpose Flour, you can get fancy and use semolina, but you most likely have AP flour in your pantry so go ahead and use that.
Garnish with a little olive oil, salt, pepper, fresh chopped roma tomatoes and basil. Perfect side dish to any meal. You can also flavor your fresh pasta while making it, incorporate fresh crack black pepper or fresh minced herbs while passing the dough through the pasta machine. Go a step further and when making the dough add sauteed spinach and turn your pasta green! You can always make this dough a day ahead and store in the fridge wrapped tightly in plastic wrap. You may also freeze the dough.
Homemade Pasta
Ingredients
- 3 cups All Purpose Flour, plus more for sprinkling
- 3 whole Eggs
- 1 whole Egg Yolk
- 1 teaspoon Kosher Salt
- 2 tablespoons Water
- 2 tablespoons Extra Virgin Olive Oil
Directions
- Step 1 On a clean and flat surface of your counter top pile the flour and create a well in the middle of the flour. Crack the eggs and the egg yolk into the center of the flour well. Add kosher salt, water and olive oil. Very gently start whisking the eggs into the flour using a fork and begin bringing the edges of the flour over the top of the eggs.
- Step 2 Continue folding the flour and eggs over onto itself. If the mixture is too tacky at this point sprinkle additional flour over the top and incorporate. Knead the dough for a few minutes. The dough should feel soft and elastic.
- Step 3 Wrap the dough in plastic wrap and allow to rest for 15 minutes.
- Step 4 Cut your pasta dough into 4 even pieces. Working with one quarter of the dough, wrap the rest with plastic wrap. Sprinkle your pasta machine and pasta dough with a dusting of flour.
- Step 5 Flatten dough with your palm and roll out pasta starting at the widest setting on your pasta machine, mine is 0. 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, run it through once or twice there, then gradually adjust the settings to be thinner and thinner until I have the perfect sheet. Work your way up on the settings slowly, careful not to tear the dough.
- Step 6 Between each pass, I fold the strip into thirds. This helps square up the edges and keeps things even. Work your way up to a thinner setting, I like mine at a 5 or 6 for fettuccine. Your preference on how thin or thick you want your dough.
- Step 7 Once you’ve rolled out your dough, pick your pasta setting and cut out your pasta to your preference onto a well floured sheet pan. Repeat the steps with each quarter piece of the pasta dough. Cook pasta in salted boiling water for 2 minutes. Drain well.
Don’t forget the wine!
Cut your pasta dough into 4 even pieces. Working with one quarter of the dough, wrap the rest with plastic wrap. Sprinkle your pasta machine and pasta dough with a dusting of flour.
Flatten dough with your palm and roll out pasta starting at the widest setting on your pasta machine, mine is 0. 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, run it through once or twice there, then gradually adjust the settings to be thinner and thinner until I have the perfect sheet. Work your way up on the settings slowly, careful not to tear the dough. Between each pass, I fold the strip into thirds. This helps square up the edges and keeps things even. Work your way up to a thinner setting, I like mine at a 5 or 6 for fettuccine. Your preference on how thin or thick you want your dough.
Once you’ve rolled out your dough, pick your pasta setting and cut out your pasta to your preference. Toss in flour on a sheet pan to keep pasta from sticking together.
Cook pasta in salted boiling water for 2 minutes. Drain well and drizzle with olive oil, season with salt and pepper or pair with your favorite sauces. Serve with a good french baguette and a big glass of wine.
Savor and Enjoy!
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