Fresh Homemade Pasta
Anyone can make this! If you want to impress any guest or even yourself, this recipe is a must try. It is so tender, filling, and will make you want to make this every time you want pasta. You can also use this dough to make your own ravioli, tortellini, cappelletti, or any other type of stuffed pasta. To make sure everyone can try this recipe, I have provided cup measurement equivalents for those who do not have a gram scale at home. See notes for these details. Enjoy!
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