Homemade Pasta Recipe
Indulge in the art of pasta-making with this homemade pasta recipe! Delight in the simplicity of creating your own pasta from scratch, using just a few basic ingredients. Feel the satisfaction as you knead and roll out the dough, transforming it into silky strands of pasta. Whether you prefer classic spaghetti or rustic tagliatelle, this recipe offers a hands-on culinary experience that is as rewarding as it is delicious. Elevate your pasta game and impress your loved ones with the taste of homemade goodness!
Equipment
- 1 Saucepan
- 1 Mixing bowls
- 1 Rolling Pin
- 1 Pasta Machine
- Baking sheets
Ingredients
- 2 1/2 cups Italian-style “00” flour 318 grams, or unbleached all-purpose flour (310 grams), measured correctly
- 1 tsp fine sea salt
- 4 large eggs
- 1 Tbsp extra virgin olive oil
- Semolina flour for dusting the baking sheet and cut noodles.
Instructions
- Create a well in the center of the flour in the big bowl, add the water and salt, and stir with a fork to combine. Transfer the dough to a flat surface and gently knead it for three to five minutes, or until it forms a compact ball. If the dough is too dry, add a tablespoon at a time of water.
- Allow the dough to rest for half an hour by covering it with a tea towel or plastic wrap.
- Roll out the dough on a lightly floured board after kneading it a few times. Roll to a thickness of about 1/8 inch, roll up, and slice to form fettuccine, or to make squares to put in soup, or to make it thicker or thinner.
- Simmer in salted water until boiling, about 7–9 minutes. Have fun!
Notes
Make Ahead: After the pasta strands have rested for 20 minutes on a baking sheet coated with semolina, twist the spaghetti into little nests and top with a little more semolina. When the baking sheet is solid, transfer it to an unopened freezer bag that is safe to store in the freezer for up to two months. After an hour, remove it from the freezer. Cook straight from frozen.
Pasta Makers: We use a KitchenAid attachment on our stand mixer. A pasta maker that is freestanding and operated by hand is another option.
To Manually Roll out Pasta Dough: Gently flatten the dough, fold it in half like a letter, and then roll it out until it is the same thickness as a dime. Slice the dough thinly to the desired width after folding or rolling it like a cake roll or burrito. Spread the long noodles out on the baking pan that has been preheated.
Nutritional Value per Serving
Nutritional Value per Serving