• William Elliott Hinson

Homemade Pasta


I love pasta! A lot of pasta dishes are very simple recipes that let the ingredients shine, and for recipes like that, it really helps to get the best quality ingredients possible. When it comes to pasta, this can be a little expensive. However, if you learn to make your own pasta you never have to worry about it again. This pasta is better than anything you could get at the store and is far, far cheaper! And the best part is that even though I personally use a pasta roller, this can all be done with no equipment! I hope you enjoy this recipe.

Ingredients

  • 2 1/2 cup flour (I use a mix of all-purpose and semolina)

  • 4 eggs

  • 1 tsp kosher salt

  • 1 tbsp olive oil

Directions

  1. First, pour the flour into a mound on the table. Make a well in the center of the mound and pour in your four eggs. Whisk with a fork until the yolks are fully combined into the whites.

  2. Add in salt and olive oil, then continue whisking the eggs, bringing in small bits of flour as you go, until the mixture becomes a runny paste.

  3. Use a bench scraper to fold the flour and egg paste over itself over and over. After a few minutes, it should hold its own shape at which point you can begin kneading by hand. Knead for 15 to 20 minutes, or until you can poke the dough with a finger and the indentation springs back up. Let rest, covered, in the fridge for half an hour.

  4. Separate your dough in half and set aside one half, covered in plastic wrap. With the other half, shape into a general rectangle and then roll out to about half an inch thick. Fold up the dough to make another small rectangle, and then roll out in the other direction to about half an inch. Do this one more time.

  5. Now we roll out the dough. Feel free to roll out by hand, or use a pasta roller. Start on the thickest setting, and work your way through them one by one until you begin to see your hands through the dough.

  6. Either using a cutting attachment or with a knife, cut the pasta into desired shapes. Dry on a pasta rack overnight or form into nests and freeze for up to 3 months.

  7. Enjoy!


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