Fresh Pasta Recipe

Fresh pasta isnt something to master in one go. It takes time and practice, but it yields dividends. This particular recipe is vastly versatile. It can be made into whole grain pasta, by swapping in 1 cup sifted whole wheat, spelt or farro flour in place of 1 cup all-purpose or 00 flour. Add more egg yolks or water as needed and rest the dough for 1 hour. Or try a green pasta, as in this ravioli verdi: Steam or sauté 6 ounces baby spinach (about 6 cups) until just wilted. Spread it out on a parchment-lined baking sheet, and, when cool, squeeze water out thoroughly, a handful at a time, then chop roughly. Purée with 2 eggs and 1 egg yolk, then use this mixture in place of eggs in the recipe. Or, for something a little different, make an herbed pasta, like this pappardelle, by stirring in ½ cup finely chopped parsley, chives, chervil, tarragon, or basil in any combination to the eggs before adding to the flour in the main recipe.

Homemade Pasta

This fresh homemade pasta is SO delicious and easy to make! Serve it simply with olive oil and Parmesan cheese, or use it in your favorite pasta recipes.

Prep: 30min

Yield: 3

Ingredients:

• 2 cups all-purpose flour (spooned & leveled)
• 3 large eggs
• ½ teaspoon sea salt
• ½ tablespoon extra-virgin olive oil

Instruction:

1. Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.
2. Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
3. Dust 2 large baking sheets with flour and set aside.
4. Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment or a pasta maker three times on level 1 (the widest setting).
5. Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle (see photo above).
6. Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.
7. Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won’t stick together.
8. Repeat with remaining dough.
9. Run the pasta sheets through the Pasta Cutter Attachment (pictured is the fettuccine cutter). Repeat with remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.

How to Make Fresh Pasta: The Ultimate Guide

A recipe for making authentic Italian fresh pasta

Prep: 60min

Total: 70min

Yield: 4

Ingredients:

• 200g ‘00’ Flour
• 2 eggs

Instruction:

1. On a clean marble or wooden work surface, pile the flour into a mound.
2. Make a well in the centre of the mound large enough for the 2 eggs.
3. Crack the eggs into the well.
4. Beat the egg mixture with the fork, slowly pulling the flour from the sides of the well until the egg has all been absorbed by the flour.
5. As the mixture thickens, start using your hands with a scrapper to continue incorporating the flour until you have a ball of dough.
6. Clean the work surface of any excess flour or dough bits that never incorporated. Then lightly flour your clean work surface.
7. Knead the dough by pressing the heel of one hand into the ball, keeping your fingers high.
8. Press down on the dough while pushing it firmly away from you. The dough should stretch and roll under your hand to create a shell-like shape.
9. Turn the dough over, then press into the dough with your knuckles, one hand at a time. This process should be carried out around 10 times.
10. Make back into a ball and repeat the stretching and knuckling process, using more flour if needed.
11. Repeat the process for about 10-20 minutes until the dough is smooth and silky, then roll the dough into a smooth ball.
12. Place the dough in a small bowl and cover with a cloth or plastic wrap.
13. Let the dough rest for at least 1 hour at room temperature or up to 1 day in the refrigerator.
14. If the dough has been refrigerated, let it stand at room temperature for at least 1 hour, then lightly flour your surface.
15. Shape the dough into a rough circle and with a rolling pin, begin rolling the dough as you would with a pastry crust, starting in the centre and rolling away from you to the outer edge.
16. Turn the dough a quarter-turn, and repeat, working your way around, until the sheet of dough is 1/8 inch thin or less

Fresh Pasta Dough

Total: 0 25min0

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 186, Fat 3g, Saturated Fat 1g, Carbohydrate 32g, Fiber 1g, Sugar 0g, Protein 7g, Cholesterol 80mg, Sodium 148mg

Ingredients:

• 2 cups flour
• 3 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon extra-virgin olive oil
• Flavor and color variations, recipes follow, optional

Instruction:

1. Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
2. Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
3. With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
4. Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
5. Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
6. If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
7. With the roller on the widest setting, pass the pasta through the machine’s rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.
8. If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it’s not sticking.
9. Flavor and color variations:
10. Cook’s Note: All color additions should be added to eggs before incorporating into the flour. Keep in mind that you will need to add a little bit of flour to your basic pasta recipe to compensate for the additional liquid added
11. Spinach Pasta Dough (green hue): Blanch 8 ounces (about 3 cups) spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs. Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved.
12. Tomato Pasta Dough (orange hue): Add 2 1/2 tablespoons tomato paste to the eggs before incorporating into the flour.
13. Beet Pasta Dough (pinkish-red hue): Preheat the oven to 400 degrees F. Roast 1 large beet in aluminum foil, about 45 minutes, or until tender. Peel the beet and puree in a food processor. Add the beet puree (about 4 tablespoons) to eggs before incorporating into the flour.
14. Herb Pasta Dough (speckled): Mince 1/2 cup fresh herbs and add to eggs before incorporating into the flour.
15. Squid Ink Pasta Dough (black hue): Add 1 tablespoon squid ink to the eggs before incorporating into the flour.

The Best Way To Make Pasta From Scratch | Epicurious 101

FAQ

What flour is best for pasta?

What is the best way to properly cook fresh pasta?

How long to hang fresh pasta before cooking?