The art of making fresh home made pasta look intimidating, however if prepared with patience, attention and love, the outcome is simply amazing.
Kneading, resting, rolling and cooking – looks like you have a mammoth task ahead of you, however once you have got the science behind it you are definitely in for some treat. The recipe is simple and demand only a few basic ingredients easily available in your pantry. Every person I came across provided me with different ingredient measurement and kneading techniques, forcing me to think that making pasta is almost an unachievable skill. But I think you can crack the code by tinkering with the timings and flavors until you get the texture you desire.
I was introduced to the pasta making technique by my sister in law after which I try to make home made pasta whenever I wish to cook Italian food. Once you try this recipe, you will feel the difference between fresh and dry pasta. You can iterate with different ingredients and feel completely satisfied with the outcome.
So clear your kitchen top and get the dough rolling in your pasta machine!
- 2 cups flour
- 2 large eggs
- 1/2 teaspoon salt
- 1 tablespoon extra virgin olive oil (optional)
- Mix flour and salt in a mixing bowl. Take the flour in a bowl or on the table top. Make a well in the center and add EVOO.
- Crack the eggs into the well and using your fingertips mix the eggs with the flour until fully incorporated.
- Knead the dough gently using the palms of your hand. Begin folding the dough in itself first and then flattening and folding again.
- Incorporate more flour to prevent the dough from sticking to the counter top. Squash the dough on the kitchen top, reshaping it, stretching it and repeat the process until the dough is smooth
- Cover the dough with a cling film and rest it in the refrigerator for atleast 30 – 40 minutes before using it.
To roll out the dough, make sure you have enough flour within your reach for dusting. Dust the table top, flatten the dough with your fingers and pass it through the widest setting in your pasta machine. Repeat it a couple of times. Then fold the dough again in the form of a letter. Dust it and pass it through the machine 4 – 5 times to strengthen the gluten in the pasta. Now pass the dough through the machine a couple of times each from the widest to the narrowest setting. Finally you can get different types of pasta (example: fettuccine, spaghetti or sheets for ravioli, etc) depending on what you want.
Cook the pasta quickly to avoid it from drying. Boil some water in a saucepan and add salt. Put the pasta into the water and allow it to cook for 3 – 4 minutes until al – dente. Strain the water and toss up the cooked pasta with your favorite veggies and sauce. (It’s worth trying fresh pasta with homemade pesto sauce).
You can freeze or store the homemade pasta which will require a couple of extra minutes of cooking.