Homemade Pasta
The texture and flavor of fresh pasta are superior to boxed pasta, and the dough is surprisingly easy to make. This homemade pasta recipe only requires a few simple pantry ingredients and a rolling pin (but we'll also show you how to make pasta with a stand mixer).
Prep time:
Serves: 6
Calories per serving: 143
Ingredients:
Serves: 6
Calories per serving: 143
2 large eggs
1 large egg yolk
1/4 cup water
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon coarsely ground pepper, optional
1 1/2 cups all-purpose flour
1/2 cup semolina flour
Directions:
In a small bowl, whisk the whole eggs, egg yolk, water, olive oil, salt and pepper (if desired). Set the bowl aside.
On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Editor's Tip: If you don’t have semolina flour, you can make this homemade pasta recipe with all-purpose flour only. However, the dough may not stick together quite as well. So, if you do skip the semolina, you may want to cut the dough into shorter shapes, like hand-formed penne or farfalle (bow tie pasta)
Pour the egg mixture into the well. Editor’s Tip: Before you pour, make sure the flour “walls” are high enough so the egg won’t spill out.
Now, the fun part: Using a fork or your fingers, gradually mix the flour into the egg mixture, forming a soft, slightly sticky dough. Editor's Tip: Don't rush this step! Take your time and incorporate the flour little by little, whisking out any chunks of flour before adding more. Going slow in this step will create the smoothest pasta. If any egg mixture escapes the flour wall, use a bench scraper to re-form the walls and bring the liquid back to the center.
Lightly dust your work surface with all-purpose flour. Knead the dough gently five times. Editor's Tip: If you took your time when incorporating the flour and egg mixture, you shouldn't have to knead the dough more than five times. It will already be smooth and supple. If the dough feels rough or shaggy, feel free to continue kneading it for a few minutes.
Divide the dough into six portions. Cover and let it rest for 30 minutes. Editor's Tip: It’s important to let the dough rest before you continue with the recipe. Resting gives the flour time to hydrate, which helps the dough bind together. Plus, it gives the gluten time to relax, making the pasta dough easier to roll out.
Roll each ball into a 10×8-inch rectangle with a rolling pin, dusting the dough lightly with all-purpose flour. Editor's Tip: You can roll the dough to any thickness. For noodles like fettuccine or linguine, the thinner, the better!
Roll up the dough jelly-roll style. (That is, starting at a long end and rolling up like a jelly roll cake.)
With a sharp chef's knife, cut the roll into 1/4-inch-wide strips for fettuccine. Make broader strips for pappardelle or thinner strips for linguine.
Source: tasteofhome.com
On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Editor's Tip: If you don’t have semolina flour, you can make this homemade pasta recipe with all-purpose flour only. However, the dough may not stick together quite as well. So, if you do skip the semolina, you may want to cut the dough into shorter shapes, like hand-formed penne or farfalle (bow tie pasta)
Pour the egg mixture into the well. Editor’s Tip: Before you pour, make sure the flour “walls” are high enough so the egg won’t spill out.
Now, the fun part: Using a fork or your fingers, gradually mix the flour into the egg mixture, forming a soft, slightly sticky dough. Editor's Tip: Don't rush this step! Take your time and incorporate the flour little by little, whisking out any chunks of flour before adding more. Going slow in this step will create the smoothest pasta. If any egg mixture escapes the flour wall, use a bench scraper to re-form the walls and bring the liquid back to the center.
Lightly dust your work surface with all-purpose flour. Knead the dough gently five times. Editor's Tip: If you took your time when incorporating the flour and egg mixture, you shouldn't have to knead the dough more than five times. It will already be smooth and supple. If the dough feels rough or shaggy, feel free to continue kneading it for a few minutes.
Divide the dough into six portions. Cover and let it rest for 30 minutes. Editor's Tip: It’s important to let the dough rest before you continue with the recipe. Resting gives the flour time to hydrate, which helps the dough bind together. Plus, it gives the gluten time to relax, making the pasta dough easier to roll out.
Roll each ball into a 10×8-inch rectangle with a rolling pin, dusting the dough lightly with all-purpose flour. Editor's Tip: You can roll the dough to any thickness. For noodles like fettuccine or linguine, the thinner, the better!
Roll up the dough jelly-roll style. (That is, starting at a long end and rolling up like a jelly roll cake.)
With a sharp chef's knife, cut the roll into 1/4-inch-wide strips for fettuccine. Make broader strips for pappardelle or thinner strips for linguine.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.