Pasta is one of my favorite things to make. It's surprisingly simple, fun to work with and obviously yum to eat. Try with me?
Pasta is very simple to make. The recipe is rather straightforward. There are lots of variations of dough you can make, this is just the one that I most often make. You CAN dry out pasta, but I prefer not to with this particular recipe because it gets a bit crumbly.... but it tastes lovely cooked fresh, or from frozen. No, you do not need a pasta maker to make homemade pasta. You can use one. I have one that Jeremy got me last Christmas. I use it often so my dough can be uniform. Honestly though, the pasta machine is not faster than doing it by hand. It is only more consistent. I made pasta one time with my friend Brittany and we wanted to see if one was faster than the other... and they're literally the same... both take a bit of time. So maybe don't try this when you have somewhere to be shortly. Try it on your day off... and make enough to save some for later to make the most of your time and your effort. Let’s make pasta together.
Gather your ingredients: flour, eggs, salt and herbs if you want. My go to herbs are oregano, parsley, and basil.
Add your salt to the flour and mix.
Push the flour mixture to the sides of the bowl, packing tightly and leaving a well in the center.
Crack the eggs into the well.
Add herbs if you want, or really any other kind of flavors.
Whisk it up.
Slowly knock in the flour until it's all incorporated.
Once it gets rather thick you can switch from a fork to a silicone spatula to continue mixing/kneading until you have a nice dough... it should soak up nearly all of the flour.
Form it into a ball.
Cover with a damp towel and let it rest for at least 30 minutes.
Flour your surface and portion your dough in to four pieces.
Starting with one, roll it out as thin as humanly possible, like so thin you can see your hand through it. If you didn't let your dough rest long enough it will be tough to work with and will shrink back once you roll it. Keep the portions you aren't presently working with covered with a damp towel.
Roll your pasta sheet gently. (At this point you could cut your pasta into sheets for lasagna, squares or circles for ravioli, or follow the next steps for spaghetti/fettuccini/linguini noodles)
Use a sharp knife and start slicing off your noodles. The thickness of the noodles is up to you,
Carefully unroll your adorable hand made noodles. Flour them and set them on a baking sheet while you finish rolling and slicing the rest of the dough.
Eat it straight away, keep it in the fridge for up to three days or freeze for later. When you're ready, boil in salted water for 3 minutes!
When I freeze my noodles I just take a handful of noodles, wind them up into a nest and place them in a ziploc bag. They don't need to thaw before you cook them, you can drop them straight in the pot.
Hopefully I made this look easy, It truly is a lot of fun. It's like playdough for adults, only you can eat it and it tastes really yum and not like pure salt. Try it, you might enjoy it.
Pasta Dough Recipe
1/2 teaspoon salt
2 cups flour plus extra for dusting
• In a rather small bowl dump your flour and your salt and mix together.
• Press the flour mixture against the sides of the bowl to create a well in the center.
• Crack the eggs into the well. If you want to add any herbs or flavorings, add them in with the eggs.
• Whisk the egg mixture thouroughly.
• Slowly knock in some flour from the sides while still whisking the egg mixture. Continue until all the flour is mixed in or until you have a sturdy dough.
(I usually get to a certain point and switch from a fork to a silicone spatula to continue incorporating flour/kneading the dough until it’s no longer sticky)
• Knead the dough with floured hands until nice and smooth.
• Cover dough with a damp towel to rest for at least 30 minutes.
• Take rested dough and cut into four pieces.
• Starting with one piece, roll it as thin as you possibly can... until you can see your hand through it.
• At this point you could turn this into ravioli, lasagna sheets, tortellini, linguini, fettuccini.... for the last two: roll up your thin pasta sheet carefully and evenly into a long snake.
• Take a sharp knife and cut as thick or as thin as desired to create a little coil of noodle. Continue all the way down your snake of rolled up pasta.
• Carefully unroll each coil, dust with flour and set on a baking sheet while you finish rolling and cutting the rest.
• Keep refrigerated until you’re ready to cook up to three days, or freeze for later. Cook in boiling salted water for approximately 3 minutes.