How to Make Pasta
Homemade Pasta endeavors
Homemade pasta is not in my genes. I have a sister who makes her own noodles and sell them. I have a daughter who makes her own pasta. Me? I have yet to cultivate this dish. This recipe comes from my daughter Sarah Beth Washington. For the past several years, she has been perfecting her recipe and willingly shared it with me for this blog.
Homemade pasta is considered healthier because it doesn’t have all the extra ingredients. It takes more time, but for those of us who like homemade, it’s worth it. Homemade pasta has a better texture and flavor, according to this source.
For folks who consider time of the essence, homemade pasta might not be the best for you. But if you start making homemade pasta, you just might discover that your kids like it better.
The recipe listed here serves 3-4 people. You can, of course, double the recipe.
You will need three things: eggs, flour, and olive oil.
Using a mixer is the easiest way to mix this dough.
Mixing the HOmemade Pasta Dough
If you are not using a mixer, start with your flour on a table or in a bowl. Make a well in the middle of the flour. Add eggs and olive oil into the well. Break up the eggs with a fork. Then mix together, folding the flour into the beaten eggs.
To mix with a mixer, you place the ingredients in the bowl and mix.
The dough should be soft and pliable, and not sticky. If the dough is too dry, add one teaspoon of water at a time. If it is too wet, add one teaspoon of flour at a time.
After the dough is mixed, wrap it in plastic wrap and place in the refrigerator for at least thirty minutes – and up to two hours.
How to With a Pasta Maker
If using a pasta maker, follow these steps:
- roll dough through widest setting several times-refolding dough in half each time to strengthen the gluten in the dough.
- roll dough through pasta maker changing the setting (the thickness) one setting at a time-slowly the dough will become thinner with each section. For pasta such as linguine or spaghetti, roll dough until it is slightly translucent (i.e. you can see your fingers slightly through the dough if you place it in your hand).
- when you reach the desired thickness, use linguine or spaghetti attachment to cut pasta.
How to Without a Pasta Maker
If not using a pasta maker, follow these steps:
- roll dough initially folding over a few times in half to strengthen the gluten
- roll to desired thickness-for linguine/spaghetti until it is slightly translucent (i.e. you can see your fingers slightly through the dough if you place it in your hand).
- before cutting, flour dough surface generously so it doesn’t stick
- roll gently (can roll on a rolling pin, then slide the whole roll off of the rolling pin).
- Cut pasta to desired width.
Final Steps
Toss pasta lightly in flour to keep from sticking together.
Bring a pot of salted water to boil. Cook pasta for 2-3 minutes or until desired doneness.
Drain. Toss with your favorite sauce and enjoy!
Note: Fresh pasta takes considerably less time to cook than dry pasta.
How to Make Pasta
Ingredients
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 Tablespoon olive oil
Instructions
- Mix eggs, flour, olive oil together for 2-4 minutes.
- The dough should be soft and pliable.
- If the dough is too dry, add one teaspoon of water at a time.
- If it is too wet, add one teaspoon of flour at a time
- Cover with plastic wrap and refrigerate for 30 minutes or up to 2 hours.
- After rest time, unwrap the dough and divide into four equal sections
- If using a pasta maker:
- -roll dough through widest setting several times-refolding dough in half each time to strengthen the gluten in the dough.
- -then roll dough through pasta maker changing the setting (the thickness) one setting at a time-slowly the dough will become thinner with each section. For pasta such as linguine/spaghetti roll dough until it is slightly translucent i.e. you can see your fingers slightly through the dough if you place it in your hand.
- -when you reach desired thickness use linguine or spaghetti attachment to cut pasta.
- If not using a pasta maker:
- -roll dough initially folding over a few times in half to strengthen the gluten
- -then roll to desired thickness-for linguine/spaghetti until it is slightly translucent i.e. you can see your fingers slightly through the dough if you place it in your hand.
- -before cutting-flour dough surface generously so it doesn’t stick then roll gently (can roll on a rolling pin-then slide the whole roll off of the rolling pin). Cut pasta to desired width.
- -toss pasta lightly in flour to keep from sticking together
- Bring a pot of salted water to boil. Cook pasta for 2-3 minutes or until desired doneness.
- Drain, then toss with your favorite sauce, and enjoy!
- Fresh pasta takes considerably less time to cook than dried pasta.
This is a repost from five years ago.
All photo credits: Sarah Beth Slabach
