Recipe

Homemade Pasta Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year, 2 months ago I can't believe I have never made fresh pasta before until yesterday! It came out beautifully so I'm very happy to know that I don't have to pay $7.99 for a container of fresh fettuccine anymore! Prep:45m Cook:3m Servings:4	Luisascater
	fresh pasta dough italian

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Fans

elgab89

mrsc543

cookingfor

brianna

mango

broadzilla

leebear

Ingredients

1 1/4 cups all-purpose flour

1/2 teaspoon sea salt

2 large organic eggs, room temp

1 teaspoon olive oil

Note: Humidity can affect the moisture level of pasta dough. If dough is too moist, add flour as you need it. if it's too dry, add a small amount of water. Don't be discouraged if it takes a few times before you learn to perfect it!!!

Directions

In a large shallow bowl, shape the dry ingredients into a mound. Make a well in the center.

Place eggs and oil in the center and beat with fork, gradually beating in wider path and incorporating the flour in very small amounts.

Continue mixing with the fork until dough begins to resemble dry, crumbly mixture.

Transfer to four dusted board and begin kneading by hand. Roll the dough sideways across the surface, from hand to hand, applying strong pressure while squeezing the dough. Knead until all the flour is incorporate, no floury spots and the dough begins to soften and is no longer sticky, 3-5 minutes.

Shape into a ball, cover with plastic wrap and let side 30 minutes - this allows the flour to absorb moisture from the eggs.

Divide dough in 2 sections and roll it out with a pasta machine. You can also roll it out by hand, on a floured wooden board with a wooden rolling pin. Roll dough out in one direction. Flip and roll out in the other direction. Flip, turn 90 degrees, and so on. The idea is to stretch the dough until it’s very thin—thin enough that you should be able to see the grains of the wooden board through the sheet. You can now cut the pasta into noodles with a sharp knife or use the cutter on your machine on desired size.

Drying the pasta: Arrange pasta in loose coils on flour dusted parchment paper and leave out for 2 hours. Move the pasta 2 - 3 times to prevent it from sticking together. Never put damp pasta into a plastic bag or sealed container!

Cooking fresh pasta: Bring 5 quarts salted water to boil over high heat. Add the pasta and cook until al dente, 30 seconds to 3 minutes, depending on how dry the pasta is.

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Comments

whackfood 1 year, 2 months ago said:
You know, my "straight from Sicily" grandmother had fresh fettuccine laid out over her queen sized bed every Sunday when the rest of the fam came back from mass for the weekly dinner as a group. She never used enough seasonings in her sauce but she did let me win at cards. I miss those days. Thanks for the quick moment back.

elgab89 1 year, 2 months ago said:
Wow! Hail to the chef! I am impressed!

jimrug1 1 year, 1 month ago said:
Luisa, thank you for stopping by my venison recipe. You are right, it can easily be made with beef and your home made pasta sounds perfect. Thanks again... Jim

brianna 1 year, 1 month ago said:
I just got a pasta machine & haven't used it yet so I have to try this for my first effort. Thanks
'5'

cookingforfun 1 year ago said:
My mind is just thinking of all the things I can do with this. Thanks
Arthur

leebear 9 months, 3 weeks ago said:
I LOVE YOUR DIRECTIONS!YOU A VERY SPECIFIC!SOMETIMES ONE ASSUMES AND IT IS BETTER TO EXPLAIN IN GREAT DETAIL!THANK YOU FOR A WONDERFUL
RECIPE! CAROL LEE

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