I love to make doughs. It’s seriously satisfying and pasta in particular gives me excitement goosebumps. Many people think that making fresh homemade pasta is difficult but it’s really not and this recipe works every time.
You have two alternatives for using this pasta. The first one is to use straight away. For that purpose you hang it for 30min once you’ve cut it and then straight into a boiling pot of salty water for 2min. DONE! The second option and the one I chose this time and it’s to make nests out of pasta portions and freeze them. Then when you need them you just pop them straight into the boiling salty water for 2min. You can see how I make my pasta as well as how to hang it and cook it in this really old youtube video:
You can use this pasta recipe for any shape or size of pasta: lasagna, fettuccine, pappardelle, ravioli, etc. You can even use it if you have a pasta press at home. Also if you don’t have a pasta machine you can definitely use a rolling pin. Make the effort to make it really thin though, about 1mm thick. You can cut it by flouring the sheet generously, folding it and then using a knife to make the strips.
You can make the pasta on a table or in a bowl like in the video or you can use a food processor. I always go for the food processor because it’s just SO simple. You literally place everything in there and wiz it. DONE. How simple is that? When I make pasta dough on a food processor (always) I tend to make double the recipe and keep it in the freezer. It will last 3 months frozen.
Ingredients
- 300 g 00 Italian flour can be replaced with all purpose flour
- 100 g eggs (2-3 eggs)
- 50 g egg yolks (3-4 egg yolks)
- 1/2 tsp salt
- 1 tbsp olive oil
- 3 tbsp water
Instructions
- Sieve together the flour and salt onto a bowl.
- Make a hole in the center and add the rest of the ingredients there.
- Start mixing with a spatula or your hands from the center, slowly incorporating the dry ingredients. When the spatula doesn’t help anymore, use your hands to bring the dough together. Alternatively, place all the ingredients inside the bowl of a food processor and process until homogeneous.
- Wrap the dough in beeswax wrap or cling film and let it rest in the fridge for 30 minutes or up to 24h.
- Divide the dough in 3 and roll out one section at a time, leaving the others covered as you work. Use a rolling pin first until you get to a thickness that can go through the thickest setting in your pasta machine.
- Pass the dough through the thickest setting and then make it thiner and thiner. About halfway through fold the dough in 3 (as seen in the video). This strengthens the dough and helps achieve that al dente texture when cooked. Start over again from the thickest setting and roll it until you get to 1mm thick. For me it was in setting 6 out of 9 available.
- Flour the sheet on the top and bottom and pass through the pasta cutter or fold it and slice. It’s important to flour it or it will stick.
- If you’re going to keep it in the freezer then roll each portion into a loose nest and place on a floured dish. Make sure they’re not touching each other. Freeze overnight and after that you can place them all inside a container touching each other to save space; they won’t stick now that they’re frozen.
Alternatively, if you’re going to consume the pasta straight away hang it from a pasta hanger or a rolling pin secured at the side of a table. Leave them hanging for 30min and then cook in salty boiling water for 1-2min. It’s that quick with fresh homemade pasta.
