There’s nothing like fresh pasta, soft to the palate still a little al dente. Great with red sauces and butter base sauces. Not to mention it cooks from frozen in about 2 minutes of boiling water. It’s so easy, it might take a few times but it’s worth it. You’ll get a better understanding after handling dough a few times. If you screw it up big deal, a few eggs and a few cups of flour. So what. I was so intimidated by fresh pasta, I can’t even tell you. Just give it a try! It’s so worth it.
- 3 cups of all-purpose flour
- 4 whole eggs
- Touch of olive oil
- Pinch of salt
- A cup of cold water
- Some extra flour as needed.
I have a kitchen aid mixer with a pasta attachment. If not you will have to do the well method and kneed by hand. Then roll by hand using a rolling pin. Then you can slice some papperdelle or lasagna strips maybe some raviolis? This recipe calls for a mixer and a pasta attachment.
- On a large mixing bowl add flour, 3 whole eggs, “no shells” a 2 count pour of olive oil a pinch of sea salt.
- Mix on low. After about a minutes start adding cold water, a little at a time let the dough absorb the water before adding more water all while mixing.
- Now you’re going to have to dust the bowl if it gets to moist. If the dough sticks to your fingers it’s too moist and needs more flour. If it isn’t making a nice ball and falling apart with a lot of cracks. Then it needs water. This is where the feeling and playing with the pasta start to develop.
- Mix for about 10 minutes.
- Put in plastic wrap, seal and put in refrigerator for 30 minutes.
- After letting the pasta dough rest for 30 minutes unwrap. On a dry surface dust with flour and cut the dough in half. It’s easier to work with half at a time.
- Put on or get your pasta machine ready. Put on thickest setting and dust it with some flour to prevent sticking.
- Thin out half the dough so it will feed into the pasta machine and give a good dusting of flour on both sides of the dough. Now start your first pass.
- Fold in half and repeat. Then fold that in half and repeat. Do this about 4-8 times folding both ways.
- 1Dust as needed. Now you can turn the knob to the next thinner setting, and then the next thinner setting. I usually stop at 3-4 on the thickness setting. Depending on what I’m making.
- Now decide on what pasta you want to do? My machine comes with a fettuccine cutter so that’s what I’m going to use.
- Now replace your pasta cutter and pass it through same as before. Or leave long and make lasagna strips of pasta.
- Now on a flour dusted sheet tray place your fresh pasta. I like nests of pasta or I stack them. If you stack them make sure you put semolina flour in between each layer.
- Wrap and put in freezer and use whenever!
Preparation time: 10 minute(s)Quick note: Fresh pasta cooks in about 2 minutes of boiling water even less if pasta wasn’t frozen! Enjoy! Just add your favorite sauce.
Cooking time: 30 minute(s)
Number of servings (yield): 4
Difficulty level: Easy to Medium