You guys… I have recently started making my own homemade pasta (before Kristy and I left for our trip), and it is SO much easier than I thought. Literally anyone can do it. You just need maybe 30-35 minutes, and you and your guests will be blown out of the water. I’m someone who pays attention to the small details and find it very special when others do the same. So recently, I’ve been really into small things that bring dishes to the next level. Homemade pasta is such an easy way to elevate a dish and make anyone eating it feel special. Plus, how cool is it to say to your guests, “I made this from scratch!!”
Yes a pasta maker is really nice to have and makes the process even more fun, but you do not need one to be successful here. All you really need is a clean countertop, a fork, flour, eggs, a dash of extra virgin olive oil, and a pinch of sea salt.
When Kristy and I first made this, we paired it with a delicious vegan lentil bolognese sauce with red wine. It was unreal. For this post, I’ll give you the pasta recipe, once the bolognese recipe is perfected, you’ll be the first to know!!
Fresh Homemade Pasta
Ingredients
- 300 grams All purpose flour
- 3 eggs
- 1 tbsp extra virgin olive oil
- 1-2 pinches sea salt
Instructions
- Clean the countertop that you are working on with soap and water. Dry off with a towel.
- Weigh out 300g of all purpose flour and place on your clean countertop. See notes if you do not have a gram scale. Create a nest within the flour, making sure the edge walls are high.
- Add 3 eggs, 1 tbsp of EVOO, and 2 pinches of salt into the flour nest and combine with your fork, should look like scrambled eggs before they're cooked. Once eggs, oil, and salt are combined, slowly add in small amounts of flour until it thickens and dough begins to form.
- At this stage, you can ditch the fork and use your hands to knead in the remaining flour. Add 1/2 tablespoon of water at a time if needed.
- Knead dough for 10 minutes. Good tip, press your finger into the dough after 10 minutes of kneading, you want to make sure your imprint slowly bounces back.
- Once 10 minutes of kneading are up, cover dough ball with a cloth (or clean dish towel) and rest for 10 minutes. Clean up your space during this time.
- After 10 minutes, cut your dough ball in half. Flour your surface and begin rolling out 1/2 of your dough ball with a rolling pin. Make sure you are flouring your pasta sheet as you go to prevent it from sticking to your counter, and flipping your pasta sheet often to get even thickness.
- Roll out until you can see your hand faintly on the other side, this tells you that the pasta thickness is just right. Flour your pasta sheet on both sides before you fold.
- At this point, boil 7-8 cups of salted water.
- Fold entire pasta sheet width wise (best way to obtain normal pasta length) and cut down legth-wise, aiming for linguini or tagliatelle width.
- Unravel your pasta. Flour it as needed to prevent pasta from sticking. Repeat with remaining dough.
- Once all the pasta is cut and floured, boil for 1-2 minutes until soft and tender. Taste as you go. Save your pasta water for your sauce, if needed.
- Strain pasta and enjoy with your favorite sauce!!
Notes
- If you do not have a scale to weigh out grams, 300g flour is equivalent to 2.4 cups. I would do 2 and 1/3 cups and 2 tablespoons to get close to that 2.4 cup equivalent. You can always add more flour if you need.
- They key to a perfect texture is to knead the dough for 10 minutes. Yes, it does seem troublesome, but it’s just a part of the process, turn on some music and knead away!
- Let it rest!! The gluten in the dough needs time, let it rest with a covered cloth for at least 10 minutes
