Fresh Homemade Pasta Recipe
This is a delightful and simple to make and brings a touch of authenticity to your kitchen. With just two main ingredients plus salt, you can create silky, smooth pasta perfect for any sauce. This recipe serves four and is ideal for a homemade pasta night.
Recipe Video
Recipe Ingredients
- 2 1/2 cups Double Zero Flour (or All-Purpose Flour)
- 2 teaspoons Salt (the Chef used Diamond Crystal Kosher)
- 3 large Eggs
- 2 Egg Yolks
Recipe Instructions
Preparing Your Pasta Dough
- If you do not have a food processor, to make the dough, mix the flour and salt together. Form a well in the center of the flour mixture and add the eggs and egg yolks. Using a fork, gradually incorporate the flour into the eggs until a dough forms.
- If you have a food processor add all the ingredients in the bowl and process until you have a rough dough.
- On your counter, knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough is sticky, resist the temptation to add more flour right away; keep kneading for a few minutes to see if the consistency improves. Once the dough is smooth, shape it into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least two hours.
Rolling Out Your Pasta And Cutting To Your Desired Width
- After resting, divide the dough into four equal pieces. Using a pasta machine or rolling pin, roll each piece into a thin sheet, starting with the widest setting and gradually working down to the desired thickness. Lightly dust the sheets with flour or semolina to prevent sticking.
- Once the sheets are ready, cut them into desired shapes such as fettuccine, linguine, or pappardelle. If using a pasta machine, pass the sheets through the cutter attachment for even noodles. For hand-cut pappardelle, roll the sheets into a loose cylinder and slice to the desired width. Lay the cut pasta on a floured surface or hang it to dry slightly before cooking.
Cooking Your Fresh Home Made Pasta
- To cook the pasta, bring a large pot of salted water to a boil. Add the pasta and cook for about 1-2 minutes until al dente.
- Use a spider or pasta fork to lift the pasta from the water, avoiding pouring the water directly over it to prevent semolina from covering the cooked pasta. Serve immediately with your favorite sauce.
- Enjoy your homemade fresh pasta!
Pro-Tips
Precision is key!
A little secret from my kitchen to yours: weigh your ingredients! Precision is key in achieving the perfect pasta dough. Use a kitchen scale to measure your flour and eggs. Trust me, it makes a world of difference.Rolling and Cutting the Pasta
Once your dough has rested, it’s time to roll it out. Whether you’re using a pasta maker or rolling it by hand, the goal is to get your dough as thin as possible. Here’s how: 1. Rolling Out: Start with the largest setting on your pasta maker and gradually work your way down to the thinnest. If you’re rolling by hand, use a rolling pin and a lot of elbow grease. 2. Cutting: Once you’ve rolled out your dough, it’s time to cut it into your desired shape. Whether it’s fettuccine, linguine, or pappardelle, the possibilities are endless.Bonus Pro-Tip: Storing Fresh Homemade Pasta
If you’re not cooking your pasta immediately, you’ll want to store it properly. Dust the pasta with a bit of flour or semolina to prevent sticking, and then either hang it on a pasta drying rack or lay it out on a baking sheet. Fresh pasta can be stored in an airtight container in the fridge for up to two days.Equipment - You can find the items below at our online store!
Nutrition
Calories: 366.98kcalCarbohydrates: 60.21gProtein: 14.22gFat: 6.72gSaturated Fat: 2.15gPolyunsaturated Fat: 1.42gMonounsaturated Fat: 2.49gTrans Fat: 0.01gCholesterol: 236.7mgSodium: 1.221mgPotassium: 145.39mgFiber: 2.11gSugar: 0.4gVitamin A: 332.28IUCalcium: 45.05mgIron: 4.54mg