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Fresh Homade Pasta (with egg)

Tags: pasta
With hundreds of different brands and types of Pasta in the supermarkets, you would have to be crazy to make your own pasta every time you feel like spaghetti or penne but here's the problem: once you've tried fresh, homemade pasta you spoilt your tastebuds and never want to go back supermarket pasta again!


Preparation Time: 10 minutes
Resting Time: 30 minutes        

Cooking Time: 5 minutes         
​Well I'm the first one to admit that most weekday pastas come out of a plastic pack but I think it's nice to know the art of making your own. It's not even difficult, it's more the mess you make (or is that just me??) However,living in Italy I felt like I had to know at least how to make my own pasta and after some attemptsI mastered it and can impress family and fiends with delicious homemade pasta now! So here is the basic recipe! It's worth the mess, promise!


Ingredients (for 4 portions):
  • 400 g flour (type 00)
  • 4 large eggs
  • salt
  •  (olive oil)


Directions: 
  1. Start by placing the flour in a large bowl. Make a well in the centre and crack the eggs inside, add a pinch of salt.
  2. Slowly whisk the eggs with a fork, then start mixing with the flour. When they are combined (the mix is going to be a bit crumbly) start kneading with your hands. Keep going for about 5 minutes until. Pasta dough needs to be work well!  If it doesn't combine that well because it's too dry, I usually just pour a tiny amount of olive oil on my hand and continue kneading. 
  3. Now form a ball and wrap it in a humid cloth for 30 minutes. Let it rest at room temperature.

Rolling the pasta:

With a rolling pin:


Without a pasta machine this part is going to be slightly more difficult but it's pretty straight forward: Simply roll the dough very thin with a rolling pin and then cut it as desired.. 

With a pasta machine:
I am used to working with a manual machine (got the one from my boyfriends 90 year old nonna and yes I like to tell that story :-D) but in the end it's the same process for automatic machines:
  1. Dust the work surface lightly with flour. Cut your dough in 5-6 parts.
  2. Take one part, knead it a little and press it flat, then roll it through the pasta machine on the widest setting. Reapeat a few times, then repeat on an medium setting. Finally roll it thorugh at the narrowest setting and you got your dough ready.
  3. Dust it a bit with flour.
  4. If you cut it by hand or roll it though the other part of the machine depends on which type of pasta you want to make. Most machines can only do spaghetti and fettucine.
  5. Repeat all this with the other dough parts. Set your pasta aside (I put it ona sheet of baking paper) and bring yor water to boil.
  6. Remember that fresh pasta only needs to be cooked for a 3-4 minutes to be al dente!

Easier types of pasta to make are for example lasagna sheets, spaghetti, pappardelle and fettucine. For most short pasta you will need special equipment.



This post first appeared on Chaos In My Kitchen - Home, please read the originial post: here

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Fresh Homade Pasta (with egg)

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