Pasta!

Posted in : Pasta on by : Christine

Just pasta! Making pasta is really easier than you think so just jump in and try it. Even imperfect pasta still tastes good and wether you use a Kitchen Aid, food processor or go it al mano the dough don’t care. I love the blank canvas of a batch of dough and deciding what I am going to put in it, on it or between the sheets is half the fun. Now what are you waiting for?

P.S. This recipe and the all the techniques I learned to make fresh pasta come from seriouseats.com. They teach all you will need to know about flour, kneading, rolling and cooking and I highly recommend checking out their pasta primer whether you are new to this or an old pro: https://www.seriouseats.com/fresh-egg-pasta

Pasta!
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Just pasta! The difference between this recipe and my other pasta recipe is the eggs. If you don't want to deal with leftover egg whites or like a firmer noodle use the other recipe. It's also good for stuffed pasta. This recipe makes a little lighter, delicate style pasta perfect if you want a really silky fettuccine.
Pasta!
Print Recipe
Just pasta! The difference between this recipe and my other pasta recipe is the eggs. If you don't want to deal with leftover egg whites or like a firmer noodle use the other recipe. It's also good for stuffed pasta. This recipe makes a little lighter, delicate style pasta perfect if you want a really silky fettuccine.
Ingredients
Servings:
Instructions
  1. Go to: https://www.seriouseats.com/fresh-egg-pasta if this is the first time you have ever made pasta. Seriously, there is not enough direction here for a first timer now go! If you have made pasta before then continue the steps are a reminder of how it's done.
  2. Lightly beat the eggs together, set aside.
  3. Weigh the flour and pour onto a clean counter in a mound. Make a well in the center with your fingers or a fork large enough to hold the eggs, about 4". It's important not to break the circle.
  4. Add salt to the eggs and mix then pour into the center of the well. Start to mix the flour into the eggs by bringing it from the sides into the center with a fork or your fingers. Continue until all the flour is incorporated and a firm, dry dough ball has formed. NOTE: A bench scraper will help out toward the end to fold and scrape the flour in to the sticky dough.
  5. Begin to knead the ball by pressing the heal of your hand into it and then rotating the ball. Continue until the dough becomes smooth and elastic (or use the Kitchen Aid w/the dough hook). This is when you can judge if the dough is still too wet or dry. If too wet sprinkle on flour 1t at a time, if too dry add 1/4 t water (or use a spray bottle) and continue kneading. NOTE: The dough is going to be a little different every time. The weather, your environment, the size of the eggs all these factors come into play each time you make dough. Even here in the desert sometimes I have humidity issues. 🙂
  6. When you are done playing with the dough wrap tightly in plastic wrap, leave on the counter and take a break for 30 min. (Dough can be rested up to 24 hours in the fridge. It may turn a little gray but that's normal and will not affect the flavor.)
  7. Ok the dough is now ready for rolling and you can do anything you want with it. Ravioli, fettucini. linguini what are you craving? For instructions on that I will defer to your pasta machine. Even if you don't have a pasta roller you can roll out the dough very thinly and hand cut the noodles for a rustic pasta. The main thing is don't stress about how the noodles look as they will taste divine I promise!
  8. How to cook: Bring a large pot of salted water to a low boil. (The water should taste like the ocean.) Cook the noodles for 90 - 120 seconds. Drain and don't you dare rinse!
Recipe Notes

NOTES:

Dough can be frozen for up to three weeks. Thaw in the refrigerator. 

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