How To Make Homemade Pasta

Homemade Pasta

Discover how to make homemade pasta at home! This four-ingredient handmade pasta recipe is simple to prepare and consistently produces chewy, tasty noodles every time. This handmade spaghetti dish has quickly become one of our favorite culinary projects. Recently, Jack and I have been spending even more time in the kitchen than normal, experimenting with bread, baked products, and even okonomiyaki (Japanese pancakes). However, handmade pasta remains a favorite of ours. Together, you’ll have a lot of fun putting this dish together because it only takes a few simple ingredients.

We make our own fresh pasta at home, and my homemade pasta recipe calls for the pasta maker attachment for the KitchenAid Stand Mixer, which is what we use to roll out our pasta dough.

You may also use a standard pasta maker to roll out this pasta dough, following the manufacturer’s directions.

Cooking with someone you care about is a simple and enjoyable way to spend an hour in the kitchen together, plus you get to eat a large plate of chewy noodles with a perfect al dente bite at the end of the process.

Homemade Pasta Recipe Ingredients

Make wonderful fresh pasta at home with only four ingredients, all of which are likely to be found in your pantry or refrigerator already:

  • Pasta produced using all-purpose flour has proven me incorrect in the past. I used to believe that you required 00 flour or semolina flour to make excellent fresh pasta, but this handmade pasta recipe has shown me wrong. Regular all-purpose flour produces chewy, bouncy noodles every time it is used in this recipe. Eggs– The most important element in the dough, since they provide richness and moisture. Olive oil– A few drops of olive oil, together with the eggs, moistens the dough and aids in its cohesiveness. For the finest flavor, salt should be added to both the dough and the pasta water.

This homemade pasta recipe demonstrated to me that all-purpose flour is sufficient for making excellent fresh pasta. In the past, I believed that 00 flour or semolina flour were required for making excellent fresh pasta. All-purpose flour is used in it and results in consistently chewy and bouncy noodles. Eggs– The most important element in the dough since they offer richness and wetness. An additional splash of olive oil, in addition to the eggs, moistens the dough and aids in its formation.

How to Make Pasta

Are you interested in learning how to make pasta? Check out this step-by-step tutorial first, and then scroll down to the bottom of this article to see the entire recipe! Create a nest of flour on a clean work area by sprinkling it about. Add the other ingredients to the center of the pan and gently break the eggs with a fork to combine them. Make every effort to preserve the flour walls as intact as possible! After that, carefully incorporate the flour into the mixture with your hands. Maintain your efforts to bring the dough together into a shaggy ball.

  • Although the dough will seem dry at first, persevere and the dough will come together.
  • To avoid the dough becoming too sticky, sprinkle more flour onto your work surface.
  • Allow the dough to rest at room temperature for 30 minutes before using it.
  • One should be carefully flattened into an oval disk using a rolling pin or your fingertips.
  • Before moving on to the next stage, I put the dough through the pasta machine three times on this setting before continuing.
  • After that, you may fold the dough.
  • This step is largely optional, but it will make the final pasta sheet more rectangular, which will result in longer strands of spaghetti when you are through.
  • Simply put the dough flat on a work surface and fold both short ends in to meet in the middle.
  • After you’ve folded the dough in half, roll it out to the thickness you choose.
  • I use a KitchenAid attachment to do this.
  • Each time you are finished with a piece of dough, place one half of it on a baking sheet that has been lightly dusted.

Also sprinkle flour on top of the dish! Finally, prepare the pasta by cutting it and boiling it. Pasta sheets should be run through the pasta cutter attachment of your choice. For 1 minute, cook the noodles in a saucepan of boiling salted water, then drain and serve!

Homemade Pasta Serving Suggestions

Interested in discovering how to make pasta? Please go through this step-by-step tutorial before proceeding to the entire recipe, which is included at the bottom of this page. Create a nest of flour on a clean work area by sprinkling it around it. Pour in the other ingredients and carefully break up the eggs with a fork in the center. You should make every effort to maintain the flour walls intact! Afterwards, carefully fold in the flour using your hands to incorporate it. Make a shaggy ball out of the dough by continuing to work the dough.

  • Although the dough will feel dry at first, persevere and it will come together!
  • More flour can be sprinkled on your work surface if the dough becomes too sticky while mixing.
  • Allow for 30 minutes of resting time at room temperature.
  • To carefully flatten one into an oval disk, use a rolling pin or your hands.
  • Before moving on to the next stage, I pass the dough through the pasta machine three times on this setting.
  • Afterwards, if you wish to, fold the dough in half.
  • Not to mention that it is quite simple!

Make a rectangle by folding it in half lengthwise and pressing the edges together.

It goes through the pasta roller three times on level 2, three times on level 3, and once each of levels 4, 5, and 6.

Steps 1 through 4 should be repeated with the remaining dough pieces.

Sprinkle flour over the dough and fold the second half of the dough over the top of the previous half.

Last but not least, prepare the pasta by cutting it and cooking it.

Using salted water, cook the noodles for 1 minute in a saucepan of boiling water, then drain.

  • Tagliatelle with Asparagus and Peas
  • Spaghetti Aglio e Olio
  • Fettuccine Alfredo
  • Pesto Pasta
  • Tagliatelle with Asparagus and Peas Pasta with Roasted Vegetables
  • Linguine with Lemon and Tomatoes
  • Garlic Herb Mushroom Pasta
  • Linguine with Lemon and Tomatoes

More of my favorite pasta recipes may be found here.

Homemade Pasta

Preparation time: 30 minutes 30 minutes of resting time Serves 3 to 4 people Made from scratch, this fresh handmade pasta is incredibly tasty and simple to prepare!

Make a simple dish out of it by tossing it with olive oil and Parmesan cheese, or use it into your favorite pasta dishes.

  • To construct a nest out of the flour, spread it out on a clean work area. To make the middle of the cake, place the eggs, olive oil, and salt in the center and gently break up the eggs with a fork, trying to keep the flour walls as intact as possible. To integrate the flour, gently press it into the batter with your hands. Working with your hands, bring the dough together into a shaggy ball. Knead the dough for 8 to 10 minutes until it is elastic. Although the dough will seem dry at first, persevere and the dough will come together. Initially, it may not appear as though the dough will come together, but after 8-10 minutes of kneading, the dough should become cohesive and smooth. To integrate a small amount of water if the dough is still too dry, sprinkle a small amount of water over your fingertips and work it in. If the mixture becomes too sticky, sprinkle extra flour onto your work surface. Make a ball out of the dough and cover it tightly in plastic wrap, then let it aside at room temperature for 30 minutes. Set aside 2 big baking sheets dusted with flour for later use. Using a sharp knife, cut the dough into four pieces. Gently flatten one into an oval disk using your hands. Place dough in the Pasta Roller Attachment and roll it out. the first three times on level 1 (the most expansive setting)
  • Place the dough piece on a counter or work surface to be worked on. Then fold both short ends in to meet in the center, then fold the dough in half to make a rectangle (as seen in the photograph above)
  • Feed the dough through the pasta roller three times on level 2, three times on level 3, and once on each of levels 4, 5, and 6 of the pasta roller. Half of the pasta sheet should be placed on the prepared baking sheet and sprinkled with flour before folding the other half on top of the first half. More flour should be sprinkled on top of the second half. Every side of the pasta should be floured to ensure that the final spaghetti noodles do not adhere to one another. Repeat the process with the remaining dough. Feed the pasta sheets through thePasta Cutter Attachment to cut them into shapes (pictured is the fettuccine cutter). Repeat the process with the remaining dough. Cook the pasta for 1 to 2 minutes in a saucepan of salted boiling water
  • Drain.

To construct a nest out of the flour, spread it out on a clean area. Then, using a fork, carefully break up the eggs while preserving as much of the flour walls as possible, pour in the olive oil and season with salt. Bring the flour inward with your hands, gently incorporating it as you go. Continue to mix the dough with your hands until it comes together into a shaggy ball; knead the dough for approximately 8 to 10 minutes. Although the dough will feel dry at first, persevere and it will come together!

  • To integrate a small amount of water if the dough is still too dry, sprinkle some over your fingers and work it in.
  • Make a ball out of the dough and cover it tightly in plastic wrap, then set it aside for 30 minutes at room temperature.
  • Make four pieces of dough out of the dough.
  • Place dough in the Pasta Roller Attachment and roll it through.
  • Then fold both short ends in to meet in the center, then fold the dough in half to make a rectangle (as seen in the figure above).
  • Half of the pasta sheet should be placed on the prepared baking sheet and sprinkled with flour before folding the second half on top of the other half.
  • Every side of the pasta should be floured to ensure that the finished spaghetti noodles do not adhere to one another; To make a second batch of dough, double the recipe.
  • To make a second batch, repeat the same with the second dough ball.

Homemade Pasta

It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. My favorite handmade pasta recipe has only four ingredients and can be cooked by hand, in a stand mixer, or in a food processor. In addition, there are instructions on how to roll out your pasta by hand or using a pasta maker. It seems like I’ve had an uncontrollable obsession with handmade pasta recently. And, oh my god, you guys, I am in love with it to the extreme. When Barclay and I returned from our trip to the Amalfi Coast last spring, we were certain that we wanted to make more authentic Italian food from scratch in our own small kitchen at home.

  1. Consequently, this spring, Barclay set his eyes on making handmade mozzarella (more on that to come), while I returned home eager to plunge into the realm of homemade pastas, gnocchi, and breads of all types (more on that to come).
  2. It turns out that making handmade pasta is even more enjoyable — as well as simple, tasty, and entertaining — than I had anticipated!
  3. It takes less than 5 minutes to prepare the dough if you have a food processor, which is highly recommended.
  4. For those who prefer to roll out pasta by hand, I’ve provided instructions below on how to do it with a stand mixer and a rolling pin as well.) I’ve also had a lot of fun experimenting with different types of pasta flour and determining which ones I prefer for particular situations.
  5. However, we’ve really just been enjoying some delicious fresh spaghetti.
  6. And it has immediately raised the quality of several of our favorite pasta dishes by several notches.
  7. On a Friday night, I’m inviting a group of girls over to share a bottle of rosé as we make a batch of handmade pasta together.
  8. Surprise friends and neighbors with a tupperware full of adorable little fresh pasta nests as presents, or make them yourself.
  9. And if you’re a lover of very fantastic pasta, I have a feeling this may become one of your new favorite things as well.
  10. I’ve attempted to provide a variety of approaches and alternatives that may be used with whatever you happen to have in your kitchen.

If you want to make handmade pasta, please experiment and find the way that works best for you – and please report back if you succeed! I’d be interested in hearing how things turn out.

Homemade Pasta Recipe | 1-Minute Video

Okay, before we get into the details of the recipe, here are a few crucial points to remember about the pasta components you will need to produce 1 pound of classic handmade egg pasta:

  • Flour: I truly enjoy making my own handmade pasta with “00” flour, which produces the silkiest spaghetti possible. In contrast, if I’m cooking a sauce that needs to be a little heartier, I’ll use half “00” flour and half semolina flour, which makes the pasta a little more robust and helps the sauce adhere to the pasta a little more effectively. That being said, any of the three flours listed below (or a mix of them) will work with this recipe:
  • I particularly enjoy making my own pasta with “00” flour, because it produces the silkiest spaghetti possible. In contrast, if I’m cooking a sauce that needs to be a little heartier, I’ll use half “00” flour and half semolina flour, which makes the pasta a little more robust and helps the sauce adhere to the pasta a bit more effectively. However, any of the three flours listed below (or a mix of them) would work with this recipe:
  • I absolutely enjoy making my own pasta with “00” flour since it produces the silkiest pasta. In contrast, if I’m cooking a sauce that needs to be a little heartier, I’ll use half “00” flour and half semolina flour, which makes the pasta a little more robust and helps the sauce adhere better to the pasta. That being said, any of the following three flours (or a mix of them) will work with this recipe:
See also:  How To Make A Pasta Salad

Homemade Pasta Equipment:

I’ve provided step-by-step directions for making handmade pasta entirely by hand in the section below. Alternatively, if you happen to own a food processor (which is my preferred technique) or a stand mixer, you can save yourself some time as well. In terms of rolling out the spaghetti, you can do so by hand if you want to save time (with a rolling pin and a knife). Alternatively, you may also consider investing in a:

  • Below you’ll find step-by-step directions for making fresh pasta from scratch all by yourself. You could also use a food processor (which is my preferred option) or a stand mixer to save yourself some time and effort if you have one. To roll out the pasta, you can use a pasta roller or just your hands (with a rolling pin and a knife). Additionally, you can invest in the following:

How To Make Pasta In A Food Processor:

I’ve provided step-by-step directions for making handmade pasta entirely by hand in the next section. Alternatively, if you happen to own a food processor (my preferred technique) or a stand mixer, you can save yourself some extra time as well. When it comes to rolling out the pasta, you can do so by hand if you like (with a rolling pin and a knife). Alternatively, you might make an extra investment in:

How To Make Pasta In A Stand Mixer:

Another super-simple technique is (especially convenient if you are also going to be using a stand mixerroller attachmentto roll out the pasta dough). Simply place all of your ingredients in the bowl of a stand mixer and blend until smooth. On low speed, mix and knead the dough for 8-10 minutes, or until it is smooth and elastic, with the dough hook until it is smooth and elastic. (If the dough appears to be too dry, a tablespoon or two of water can be added to it.) If the mixture appears to be too moist or sticky, simply add a little more flour; nonetheless, you want the dough to be rather dry.) Form the dough into a ball with your hands, cover it securely in plastic wrap, and allow it to rest at room temperature for 30 minutes before using it as directed.

How To Make Pasta By Hand:

It’s not a problem if you don’t have a food processor or stand mixer. Make a pile of flour on a big chopping board and set it aside. Then, using your fingers or a spoon, make a well in the center of the flour mound that is about an inch deep (kind of like a volcano). Place the eggs in the center of the well and cover with plastic wrap. On top of the eggs, sprinkle with salt and drizzle with olive oil to finish. To begin whisking the eggs, start with a fork. As soon as they are incorporated, begin gradually whisking in part of the surrounding flour, gradually adding more and more until the egg mixture is nicely thickened (about 5 minutes).

Then, using your hands, fold the remainder of the dough into the first until everything is well incorporated.

You can add an extra tablespoon or two of water if the dough appears to be too dry; nevertheless, you want the dough to be rather dry.

Form the dough into a ball with your hands, cover it securely in plastic wrap, and allow it to rest at room temperature for 30 minutes before using it as directed. Use right away or store in the refrigerator for up to 1 day.

How To Roll Fresh Pasta With A Pasta Maker:

As soon as you have finished resting the dough for 30 minutes and it is ready to use, take it from the plastic wrap and place it on a cutting board again. Take your knife and cut the dough into four equal wedges, similar to pie-slicing. Set one wedge away and immediately wrap the remaining three in plastic wrap again to keep them from drying out while they bake. To prepare the cutting board (or big baking sheet), generously sprinkle it with flour and lay it aside. Shape the dough wedge into an oval-shaped flat disc with your hands, using your fingers.

  • In my pasta maker, this is the first setting on the dial.) Once the sheet has been removed, fold it in thirds, much like you would fold a piece of paper to fit it into an envelope, to make it more compact.
  • Once the dough has been sent through the rollers a few times, progressively lower the settings one at a time, until the pasta has reached the thickness you wish.
  • If your dough sheet becomes too lengthy to handle, just cut it in half using a knife to make it manageable again.
  • Then, put the cutter attachment to your pasta machine and begin cooking!
  • Fill your pasta maker with your preferred form of pasta by feeding the sheet through the attachment.
  • Repeat the process with the remainder of the pasta dough.

How To Roll Fresh Pasta With A Stand Mixer:

Remove the dough from the plastic wrap and transfer it once again to a cutting board once it has rested for 30 minutes and is ready to be used. Take your knife and cut the dough into four equal wedges, similar to pie-slicing. Set one wedge aside and immediately wrap the remaining three in plastic wrap again to keep them from drying out during baking. Lightly dust a large baking sheet or cutting board with flour and leave it aside to dry completely. Make an oval-shaped flat disc out of the dough wedge by hand-shaping it.

  1. It is the first setting on my pasta machine (number one).
  2. Repeat the process two or three more times, keeping the rollers set to their widest setting.
  3. In my pasta maker, I like to use setting 6.
  4. If your dough sheet becomes too lengthy to handle, just cut it in half using a knife to make it manageable once again.
  5. To use your pasta machine, first attach the cutter attachment to it (and transfer the handle to the cutter attachment, if need be).

To finish drying, either transfer the cut pasta to a drying rack or swirl it into little pasta “nests” and set them on a floured surface to dry for 30 minutes. Toss the leftover pasta dough into a separate bowl.

How To Roll Fresh Pasta By Hand:

Remove the dough from the plastic wrap and transfer it to a cutting board once it has rested for 30 minutes and is ready to be used. Remove one wedge from the dough and immediately wrap the remaining three in plastic wrap again to prevent them from drying out. Set the cutting board (or a big baking sheet) aside after thoroughly dusting it with flour. Shape the dough wedge into an oval-shaped flat disc using your hands. Make sure you feed the dough through the pasta machine on the widest setting possible.

  1. Feed it through the rollers two or three more times, keeping the width at its widest setting.
  2. (I prefer to use the sixth setting on my pasta machine.) As you feed the dough through the rollers, take a moment to halt and drape the dough onto the floured cutting board to re-flour, making care to cover both sides of the dough with flour.
  3. Once your dough sheet is ready to be used, dust it with a little additional flour.
  4. Feed the sheet through the attachment to make the form of pasta you wish.
  5. Repeat the process with the remainder of the pasta dough, if necessary.

How To Cook Fresh Pasta:

Using a big stockpot of liberally salted water, bring to a rolling boil over high heat while you prepare the fresh pasta. Add in the new pasta and immediately begin to gently mix it in order to prevent the noodles from sticking together. Cook the pasta until it is al dente, maybe another minute or so. (Be sure to keep an eye on it because fresh pasta cooks more faster than dry spaghetti!) After that, drain the fresh pasta and use it right away. It is important to note that the cooking time for fresh pasta will be totally dependent on the thickness of the pasta; thus, it is important to check the pasta often to ensure that it has reached the right al dente texture.

How To Store Fresh Pasta:

Ensure that the pasta is allowed to air out on a drying rack or on a baking sheet for at least 30 minutes before using it (or up to 2 hours). Fill a large airtight jar with the mixture and store in the refrigerator for up to 2 days or the freezer for up to 2 weeks. In order to use frozen fresh pasta, place it in the refrigerator to defrost for at least 4-6 hours before continuing with the recipe as usual.

Recipes To Make With Fresh Pasta:

It is important to allow the pasta to air out on a drying rack or on a baking sheet for at least 30 minutes before serving it (or up to 2 hours).

Remove from the oven and place in an airtight container. Refrigerate for up to 2 days or freeze for up to 2 weeks. In order to use frozen fresh pasta, place it in the refrigerator to defrost for at least 4-6 hours before continuing with the recipe as directed.

  • Cacio e Pepe (shown above)
  • Pasta Carbonara
  • Pasta Marinara
  • Pasta Arrabbiata
  • Pasta Aglio e Olio
  • Fettuccine Alfredo
  • Cacio e Pepe (shown above)
  • Cacio e Pepe (

Description

Easy to prepare by hand, in a stand mixer, or in a food processor, this 4-ingredient handmade pasta dish is a family favorite. See the suggestions above for instructions on how to roll out the pasta by hand, using an apasta maker, or with a stand mixer.

How To Make Pasta In A Food Processor:

  1. Easy to prepare by hand, in a stand mixer, or in a food processor, this 4-ingredient handmade pasta recipe is one of my favorites. If you want to roll out the pasta by hand, use an apasta maker, or a stand mixer, follow the instructions above.

How To Make Pasta In A Stand Mixer:

  1. My favorite handmade pasta recipe has only four ingredients and can be prepared by hand, in a mixer, or in a food processor. See the suggestions above for information on how to roll out the pasta by hand, using an apasta maker, or with a stand mixer.

How To Make Pasta By Hand:

  1. Make a pile of flour on a big chopping board and set it aside. Make a well in the midst of the flour mound with your fingers or a spoon, making sure it is a fair size (kind of like a volcano). Place the eggs in the center of the well and cover with plastic wrap. Sprinkle the salt and sprinkle the olive oil on top of the eggs and whisk them together with a fork until they are well blended. Afterwards, continue to gradually whisk in part of the surrounding flour into the egg mixture, gradually increasing the amount of flour used until the egg mixture is lovely and thick. It’s okay if a few eggs accidently slip out
  2. Simply use your hands or a bench scraper to gently remove them back into the bowl. Fold in the remainder of the dough with your hands until the dough forms a loose ball of dough. Knead the dough for approximately 10 minutes, or until it is smooth and elastic, putting some more flour on the cutting board if necessary to prevent sticking or if the dough appears to be too moist or sticky at any point throughout the process. In addition, if the dough appears to be too dry, you can add an additional tablespoon or two of water
  3. Nonetheless, the dough should be reasonably dry.)
  4. Hand-form the dough into a ball and cover it securely in plastic wrap to prevent it from spreading. Allow the dough to rest at room temperature for 30 minutes before using it. Use right away or store in the refrigerator for up to 1 day. You may either roll out the pasta dough by hand or use a pasta maker to cut it into the shape you choose (see notes above). Using a big pot of well salted boiling water, cook the pasta until it is al dente, which will take anywhere between 1 and 5 minutes depending on the thickness of your spaghetti. Drain the water and use it right away
See also:  2 Oz Dry Pasta Is How Much Cooked

Notes

Flour: As previously stated in the blog article, I make handmade pasta with “00” flour the majority of the time since it produces the silkiest pasta. In contrast, if I’m cooking a sauce that needs to be a little heartier, I’ll use half “00” flour and half semolina flour, which results in pasta that is a little more firm and also helps the sauce adhere more effectively to the pasta. Having said that, any of the three flour alternatives stated above will be satisfactory. A post published on May 15, 2019 by Ali

You Don’t Need Fancy Equipment to Make Fresh Pasta From Scratch

Please enjoy the following look inside the workings of my mind, which you most certainly did not ask for: I’m self-conscious while I’m eating fresh pasta. Or, at the very least, it did. For years, I was overwhelmed by the golden, glutenous aura that surrounded it, something that appeared to be simple yet was frequently marketed as a high-end undertaking. I was certain that creating and shaping pasta dough from home was completely out of my league because I lacked the necessary tools and specialised materials.

  1. To be sure, you may make a huge batch of dough with foreign flours and cut it into perfectly shaped pieces with complicated equipment and cutters.
  2. You don’t need much more than all-purpose flour, a rolling pin, and a knife to get that golden, glutenous glow on your own.
  3. “I learnt how to make fresh pasta by hand from my grandmother, who grew up on a farm in Calabria.” The same very simple procedures she used, nothing fancy, may be used to get quite astounding outcomes, as she demonstrated.
  4. ‘Pasta is something we eat a lot of in my family,’ she explains.
  5. “There is beauty in the imperfections of things that are made by hand.” The only true obstacle in preparing fresh pasta at home is learning to put your confidence in your own abilities.

In her words, “Feelingfood is something that previous generations have always done, but we are more dependant on technology today.” “When I ask my mother if I followed her recipe correctly, she responds, ‘Just feel it!’ The ability to trust your intuition is important, and getting your hands filthy is absolutely beneficial.” To learn how to make fresh pasta—and get a bit messy while doing so—follow the steps outlined in this article.

Pick your dough

Using speciality flours, like as semolina or00, in some fresh pasta recipes can help you get the flavor and texture of a restaurant-quality noodle. However, all-purpose flour (which is likely to be simpler to come by at your local grocery store and is also less costly) can be used in place of bread flour with excellent results. Just make sure you choose a recipe (such as this one or this one) that expressly calls for all-purpose flour or that allows you to substitute it for regular flour. Thus, you will guarantee that the gluten level and consistency brought to the table by your more basic flour are well-matched by the remaining ingredients.

Specifically with all-purpose flour, Aita favors recipes that include a small amount of olive oil, which keeps your dough smooth and lubricated while also adding a richness to the end result.

Basic Fresh Pasta Dough Recipe

  • Using speciality flours, like as semolina or00, in some fresh pasta recipes can help you achieve the flavor and texture of restaurant-quality noodles. However, all-purpose flour (which is likely to be simpler to come by at your local grocery store and is also less costly) may be used in place of bread flour with outstanding results. Only use all-purpose flour in a recipe that clearly calls for it (such as this one or this one), rather than in a recipe that allows you to substitute all-purpose flour. This manner, you can guarantee that the rest of the components work well with the gluten level and consistency that your more basic wheat brings to the baking table. A variety of liquid ingredients may be used in the preparation of pasta dough
  • Any combination of egg and water is acceptable, and you may need to experiment with a few different varieties to discover the flavor and texture that you want. The use of olive oil in recipes for all-purpose flour is something Aita really like since it maintains the dough smooth and lubricated while also adding a richness to the completed result. You may simply scale your ratios up or down depending on how many people you’re feeding after you’ve found a formula that works for your family.

Preparation

  1. Fill the middle of a big, wide mixing basin with flour and set aside. Using a fork, make a well in the center of the mound and fill it with eggs and yolks. Begin by incorporating the flour into the eggs, starting with the inside rim of the well and working your way outward. It will begin to form a shaggy mass after approximately half of the flour has been added
  2. Once the last half of the flour has been added, the dough will form a smooth mass. Continue to combine the dough with your fingertips as needed. Any stray flour fragments should be pressed into the lump of dough. If necessary, add an additional egg yolk or a tablespoon of water to ensure that all of the flour is absorbed. The dough should be scraped from the bowl after it has gathered together into a compact mass. Transfer the dough to a lightly floured surface and knead by hand for another 4 to 5 minutes, or until it is smooth, elastic, and uniform in color, before transferring to the prepared baking sheet. Allow for at least 30 minutes (and maybe as long as 4 hours) at room temperature after wrapping the dough in plastic. Three baking sheets should be lined with parchment paper and lightly dusted with semolina flour before baking. Set aside a fourth of the dough and cut it into quarters. Remove the remaining from the oven and set it aside. Then, using the heel of your palm, flatten the dough into an oval that is roughly the same width as your pasta machine, or about six inches in width. Make use of the widest setting on the rollers and feed the dough through them
  3. Prepare a lightly floured cutting board or countertop and carefully press the dough together into halves, so that it is approximately the same width as the pasta machine. Feed the spaghetti through the machine once again at the widest possible setting. Consider these early rollings to be a prolonged kneading session. To finish, continue to fold and roll the dough in thirds until it is smooth, silky, and uniform in texture. Make every effort to stretch the sheet to fill the whole width of the machine. As soon as the dough has become silky and smooth, you may begin to roll it out thinner and thinner. Roll it through each of the next two or three settings once more, adding flour as required, until the dough is about 1/4-inch thick
  4. Repeat with the remaining dough. When the pasta is about 1/4-inch thick, continue rolling it through each setting twice more than once. If the pasta is adhering to itself as you roll it, lightly sprinkle all-purpose or 00 flour on both sides of the spaghetti as you roll it. When you hold the pasta sheet under a sheet, you should be able to see the shape of your hand, around 1/16-inch thick for noodles and 1/32-inch thick for a packed pasta, when you hold the pasta sheet under a sheet It is unlikely that you will get to the narrowest level on most devices.)
  5. Cut the spaghetti into sheets that are approximately 12 to 14 inches long. Lightly dust the sheets with semolina flour and stack them on one of the baking sheets that have been prepared. Cover with a clean, lightly wet dish towel to keep the sheets from drying out. Repeat the process with the remaining dough.

Fresh Pasta Dough

  • This dish was very delicious. I used it in a quick evening spaghetti dish, and my twin brother raved about it to the point that he is considering packing some for lunch the next day to bring to work. I just mixed the dough according to the instructions provided by “Anonymous” in their remark on how to prepare fresh pasta. Delicious! I recently purchased a pasta machine (also known as my new toy), and I want to use this recipe for handmade ravioli
  • However, this is not the proper way to produce pasta. In order to make the pasta dough, one should first make a bowl out of the flower and then put the wet ingredients in the “bowl.” After that, one should gently press down on the wet ingredients and mix until it is a doughy consistency, then knead it and add more flower as needed
  • This is an excellent tasting pasta dough. My favorite pasta dish is this one, which I’ve tried a number of times and has become a staple in my kitchen. When I create it, it turns out beautifully every time, and it works well in a variety of applications. Fetachini with a white wine sauce is a favorite of mine and my family’s as well. It does have a tendency to be a little dry, so I occasionally add roughly half of a whisked egg to it. However, other than that, it is extremely simple to prepare and is excellent for impressing guests
  • The key to success with this recipe appears, therefore, to use weight measurements rather than volume measurements for your flour and eggs – use 250g of flour (flour is supposed to be 125g/cup) and 6 oz of eggs in the shell (eggs are supposed to be 125g/cup) (2oz per large egg). This is the second time I’ve prepared the recipe this way, and it has turned out perfectly both times. However, if you volume measure packed flour, you might obtain closer to 325g of flour in two cups, and of course the dough will be unworkably dry, necessitating the addition of another egg and other ingredients as needed. Adding only the yolk of one more egg, along with a dash of water, and the completed dough ball, as well as the pasta, was PERFECT
  • I have made this three or four times now and have discovered that you must add moisture to the dough ball and pasta. My hands have been involved every time I’ve required to add water and work the dough into a ball
  • In general, I don’t like to cook. My culinary snobbery has developed as a result of my years spent living in San Francisco’s foodie culture. Because I enjoy fresh pasta, I chose this dish as well as a handful of others to test. I have a pasta machine that is not electric. I followed the recipe exactly, and the first time I made it, it turned out perfectly. Since then, I’ve made it at least 5 or 6 times. Each time, the consistency is somewhat different, and it is necessary to adjust the consistency by adding a few drops of water here and there. When I’m working with pasta, it’s quite dry. It’s not sticky in this manner, and it has a wonderful hardness to it that I enjoy. This dish comes highly recommended by me. Make it entirely by hand. Instead of committing proportions in a mixing bowl that can’t be changed, mix in with a fork and knead with your hands until you obtain the texture you desire, leaving behind the flour you don’t need. You may eliminate the variables in this manner (humidity, egg size, flour composition and dryness, etc.). It takes a bit longer, but it is far more enjoyable, impresses people, and provides significantly more control. I’m seeking for a spaghetti recipe that incorporates artichokes into the mix. Artichoke pasta was brought home from Italy by one of my daughters, and I’ve been wanting to duplicate it ever since. Anyone have any ideas on how I could do this
  • The recipe is seriously flawed. First and foremost, flour quantities should never be given in cups since the type of flour used and the way of scooping have an affect on the volume. Instead, measurements should be given in grams or ounces. I used an additional egg and a small amount of water to make sure I got the correct amount of hydration. This was something I would have expected from an amateur blogger rather than a “big” publication
  • It was incredible! The fresh pasta I made was my first ever try, and it did not disappoint. Because I had never done this before, I viewed a number of videos to obtain a better understanding of the procedure. I really enjoy the 10 minutes of kneading that I get from using my mixer. I also used a roller and cutter to make the mixer, which was a lot of fun:) It was served with shrimp in a diavolo sauce, which was delicious. This is delicious, and I really enjoy it since I can use the mixer attachments. It is an incredibly wonderful pasta, however I agree that it is a touch dry unless you add a smidgeon of water or a smidgeon of additional oil to the mix. Normally, I roll and cut thin Fettucine and boil it for 3 minutes, but this evening I’m going to attempt a baked lasagne made with sheets. We’re crossing our fingers that this spaghetti dough recipe turns out well! Is it true that I struggled with it the first time it was rolled out? No, it was not your fault. When inoodles cooked ravioli for the first time, she used an incredible low-calorie cheese filling. However, with a pinch of sea salt, it becomes quite tasty. After 2 minutes in the boiling water, I transferred them to a saucepot and cooked them for a few more minutes. Thank you very much for your help. Hubby was overjoyed to no end. As part of our low-salt diet, this dish fits in wonderfully with our lifestyle
  • I tried it out and thought it was very delicious. The fact that I could utilize it for a multitude of different styles was a huge plus. It’s easy to make and takes little time
See also:  How To Make Garlic Butter Sauce For Pasta

Basic Pasta

This is the first time I’ve prepared this recipe, so bear with me. I am a seasoned pasta maker who has worked with a variety of machines, rollers, and other tools. This is by far the simplest to work with and has a fantastic flavor to boot. When it came to mixing the dough, I used a KitchenAid, but I performed the final kneading by hand. The first time I used it, I increased the amount. In addition, I substituted 1 tablespoon of olive oil for some of the water in the recipe. After kneading the dough, I covered it with plastic wrap and let it aside for approximately 15 minutes to cool slightly.

I highly recommend it.

Most helpful critical review

This is the first time I’ve prepared this dish. Using numerous machines, rollers, and other equipment, I am an expert pasta maker. With its outstanding flavor and ease of use, this is by far the simplest to handle. I mixed the dough with a kitchen-aid mixer, but I finished by kneading it by hand when it was finished. First time around, I doubled the amount. To replace some of the water, I also used 1 tablespoon extra-virgin olive oil (extra virgin olive oil). After kneading the dough, I covered it with plastic wrap and let it aside for approximately 15 minutes to cool down.

I highly recommend it!

  • 5star ratings received: 414
  • 4star ratings received: 120 3star values are 35, 2star values are 10, and 1star values are 13.

414 out of 5 stars; 120 out of 5 stars There are 35 stars out of a possible 100; 10 stars out of 100; and 13 stars out of 100.

How To Make Handmade Pasta Recipe by Tasty

The process of making fresh, handmade pasta dough does not have to be difficult. No food processor or expensive stand mixer is necessary; all you need is flour, eggs, and a little bit of arm power as you knead it all together. And after your noodles are done, it will only take 2-3 minutes of cooking time before you can add your sauce, sprinkle your cheese, and pop open a bottle of wine to celebrate. for4servings

  • 250g plain flour, with a little more for dusting
  • 2 cups all-purpose flour 6large egg yolks, 2large eggs, a teaspoon of kosher salt, and 1 tablespoon extra virgin olive oil
  • 2 cups 00′ grade pasta flour (250g), plus more flour for dusting 2 tablespoons extra virgin olive oil, 1 pinch kosher salt, 3 big eggs, 5 large egg yolks, 1 pinch kosher salt
  • 2 cups 00′ grade pasta flour (250g), plus a little extra to dust with
  • 2 tablespoons extremely virgin olive oil, 1 teaspoon kosher salt, 3 big eggs, 5 large egg yolks
  1. Turn out your selected flour(s) and salt onto a clean, solid work surface and form a big well in the center with your hands
  2. In a medium-sized mixing bowl, whisk together the eggs, egg yolks, and olive oil until thoroughly blended, then pour the mixture into the well
  3. Continue to whisk the eggs with the same fork as before, gradually mixing increasing amounts of flour into the eggs by running your fork along the borders of the well
  4. With your hands, begin to pull the dough together when it has been nearly completely mixed. (The dough should be flexible but not sticky
  5. If the dough is sticking to your hands or the surface, add a little more flour.) Alternatively, if the dough is too dry and tough, whisk another egg with 1 tablespoon of water and sprinkle part of the mixture over the dough with your hand, continuing to do so until the dough is easier to knead.)
  6. Make the dough smooth and elastic by kneading it for 7-10 minutes until it is smooth and elastic. When you poke the dough with your finger, it should bounce back. Placing the dough in plastic wrap and let it to rest at room temperature for 30 minutes to an hour, or until it does not bounce back when poked
  7. For simpler handling, unwrap the dough and divide it into eight equal pieces. Using 1 piece, cover the remainder of the pieces in plastic wrap to prevent them from drying out. Lightly dust your work surface before beginning to roll out the piece of dough into a long, continuous sheet. Then, like a letter, fold the top third down and the bottom third over that, as if you were folding a letter. Then turn the dough over 90 degrees and roll the piece back into a long rectangle. This aids in the formation of a more equal rectangular shape as well as making the dough a little bit easier to handle
  8. Continue to roll out the dough until it becomes very thin. The dough should be transparent enough that you can see your hands through it as you lift the dough. When you fold the top and bottom of the rectangle together, it will meet in the middle, and then fold it over again. This will make it simpler to cut the dough. The dough should be cut into the desired shape. Loosen or unravel the sliced dough as soon as possible to prevent it from sticking together. If necessary, sprinkle with a little additional flour or semolina, if using. Allow the pasta to lay out for around 30 minutes to allow it to dry somewhat. Bring a big saucepan of strongly salted water to a boil. Remove from heat and set aside. Stir in the spaghetti to ensure that it does not clump together. Depending on whether the pasta is fresh or dry, heat for 2-3 minutes, or 30 seconds to 1 minute after the pasta has risen to the top (fresh pasta will cook much faster than dried pasta!). Take a noodle out of the pot and test it for doneness. Once the pasta is cooked to your satisfaction, drain it from the water, reserving at least 1 cup (240 ML) of the pasta cooking water
  9. Toss the cooked pasta with the sauce of your choice and toss to mix, adding some of the leftover pasta water if necessary to give the sauce more body and silkiness. Enjoy

For4servings

  • 250g plain flour, with a little more for dusting
  • 2 cups all-purpose flour 6large egg yolks, 2large eggs, a teaspoon of kosher salt, and 1 tablespoon extra virgin olive oil
  • 2 cups 00′ grade pasta flour (250g), plus more flour for dusting 2 tablespoons extra virgin olive oil, 1 pinch kosher salt, 3 big eggs, 5 large egg yolks, 1 pinch kosher salt
  • I used 1 cup of semolina flour (125g), 1 cup of all-purpose flour (125g), or ’00’ flour, and 1 pinch kosher salt. 1 tablespoon extra virgin olive oil
  • 2 big eggs
  • 6 large egg yolks
  • 1 tablespoon butter
  1. Turn out your selected flour(s) and salt onto a clean, solid work surface and form a big well in the center with your hands
  2. In a medium-sized mixing bowl, whisk together the eggs, egg yolks, and olive oil until thoroughly blended, then pour the mixture into the well
  3. Continue to whisk the eggs with the same fork as before, gradually mixing increasing amounts of flour into the eggs by running your fork along the borders of the well
  4. With your hands, begin to pull the dough together when it has been nearly completely mixed. (The dough should be flexible but not sticky
  5. If the dough is sticking to your hands or the surface, add a little more flour.) Alternatively, if the dough is too dry and tough, whisk another egg with 1 tablespoon of water and sprinkle part of the mixture over the dough with your hand, continuing to do so until the dough is easier to knead.)
  6. Make the dough smooth and elastic by kneading it for 7-10 minutes until it is smooth and elastic. When you poke the dough with your finger, it should bounce back. Placing the dough in plastic wrap and let it to rest at room temperature for 30 minutes to an hour, or until it does not bounce back when poked
  7. For simpler handling, unwrap the dough and divide it into eight equal pieces. Using 1 piece, cover the remainder of the pieces in plastic wrap to prevent them from drying out. Lightly dust your work surface before beginning to roll out the piece of dough into a long, continuous sheet. Then, like a letter, fold the top third down and the bottom third over that, as if you were folding a letter. Then turn the dough over 90 degrees and roll the piece back into a long rectangle. This aids in the formation of a more equal rectangular shape as well as making the dough a little bit easier to handle
  8. Continue to roll out the dough until it becomes very thin. The dough should be transparent enough that you can see your hands through it as you lift the dough. When you fold the top and bottom of the rectangle together, it will meet in the middle, and then fold it over again. This will make it simpler to cut the dough. The dough should be cut into the desired shape. Loosen or unravel the sliced dough as soon as possible to prevent it from sticking together. If necessary, sprinkle with a little additional flour or semolina, if using. Allow the pasta to lay out for around 30 minutes to allow it to dry somewhat. Bring a big saucepan of strongly salted water to a boil. Remove from heat and set aside. Stir in the spaghetti to ensure that it does not clump together. Depending on whether the pasta is fresh or dry, heat for 2-3 minutes, or 30 seconds to 1 minute after the pasta has risen to the top (fresh pasta will cook much faster than dried pasta!). Take a noodle out of the pot and test it for doneness. Once the pasta is cooked to your satisfaction, drain it from the water, reserving at least 1 cup (240 ML) of the pasta cooking water
  9. Toss the cooked pasta with the sauce of your choice and toss to mix, adding some of the leftover pasta water if necessary to give the sauce more body and silkiness. Enjoy

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