Pasta Homemade Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 ¼ cups plain (all purpose) flour - See Note 1 for swaps
4 large eggs
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Directions: |
Directions:No Pasta Machine or Stand Mixer is Required for this recipe! -- Read below initial directions for hands only instructions.
Place the flour and eggs in the bowl of a stand mixer. Use the dough hook and start mixing slowly until it comes together as a ball.
Once it forms into a ball, increase the speed to medium and mix for 5 minutes, until the dough is smooth. Take the dough out of the bowl and wrap in clingfilm or wax paper. Place in the fridge for 30 minutes.
Remove from the fridge and split the dough into 4 pieces.
Take one of the quarter pieces of dough and squash or roll it relatively flat. Set pasta machine on the widest setting and dust the dough in flour. Then work the pasta through the pasta machine.
Knock it down a setting, so it's slightly narrower, then flour the dough and go again. Continue this, reducing the setting (and flouring the dough to prevent it sticking), until dough as thin as it can go. Then roll and cut the dough by hand, or use the machine's cutting setting.
Use your fingers to separate out the strands and place on a plate in portions. You can cook the pasta right away by placing in a large pan of boiling salted water for 3 minutes (see Notes 2-4 for prepping ahead and storing). The pasta should float to the top of the water when cooked.
HANDS ONLY - WITHOUT STAND MIXER OR PASTA MAKER:
If you don't have a stand mixer, simply place flour in a large mound on clean work surface. Whisk the eggs lightly in a bowl. Make a large well in the center of the flour and carefully add the eggs.
A little at a time, slowly incorporate the flour into the eggs using a fork until the eggs and flour are fully mixed. Use your hands to shape the dough into a ball. You may need to add a tiny splash of water if the dough is very dry and crumbly. Or add a sprinkling of flour if the dough is too wet.
Knead the dough on a lightly floured surface for 5 minutes until smooth. Take the dough out of the bowl and wrap in clingfilm or wax paper. Place in the fridge for 30 minutes.
Remove from the fridge and split the dough into 4 pieces. Using a rolling pin and roll out the dough on a lightly floured surface until the dough is as thin as you can possibly get it.
Lightly flour the top of the dough and roll it up loosely before slicing into ½ cm (0.2") thick strips. Use your fingers to separate out the strands and place on a plate in portions. |
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Number Of
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Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: 1. Pasta flour or '00' flour is a protein-rich flour commonly used for a smoother, chewier pasta. Semolina flour is great for a slightly rougher pasta that allows the sauce to cling to it better. Plain or all-purpose flour is somewhere in between. It makes relatively smooth pasta with a light chewiness. You can swap out plain flour like-for-like (same quantities) with '00' or semolina flour.
2. If you want to make the pasta a few days ahead, you can refrigerate it too. Make the pasta then distribute it on a floured baking sheet/plate/tray and sprinkle it with flour, leave to dry for a couple of hours at room temperature, then cover and refrigerate for 2-3 days. Time to cook from refrigerated - 3 minutes.
3. Drying homemade pasta
Make the pasta, then distribute it on a floured baking sheet/plate/tray and sprinkle it with flour. Dry for 24 hours, until you can snap the pasta. You should try to avoid a humid environment, as the pasta won't fully dry out.
Once fully dried, store in a sealed container at room temperature for up to a month.
Time to cook from dried - 4-7 minutes.
4. Freezing homemade pasta
Make the pasta and then distribute it on a floured baking sheet/plate/tray and sprinkle it with flour. If you have it, it's best to sprinkle it with semolina flour, as this will help stop the pasta from sticking together when you're cooking it. If you don't have it, just dust very lightly with regular plain/all-purpose flour instead. If you're able to, open freeze the pasta in on the tray for 30 minutes (so it's still a little bit pliable). Then split into portions and freeze in freezer bags or a sealed container. Freeze for up to 3 months. Time to cook from frozen - 3-5 minutes.
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