Homemade pasta is easier to make than you think, and once you get the process down, you’ll never go back to the dry stuff. This recipe is easy, fun and delicious!
You will need:
- 150g all-purpose flour per serving
- 1 large egg per serving
- a dash of extra virgin olive oil
- some warm water (just a couple tablespoons)
- a touch of salt
I know I’m vague with the amounts, but this is one of those recipes that takes practice and a little experience to get used to. Just like with any dough, you need to use your senses to know if it’s coming together properly.
In a bowl of your mixer, start with the flour (I use 20-30% semolina with the all-purpose flour for texture). Add the eggs, olive oil and combine, using the dough hook on medium speed. See how the dough is combining. If it looks dry, add a touch of water until it comes together. After a couple minutes, it should just come together into a rough ball. When it does that, shut off the mixer and turn the dough onto a floured work surface.
Knead the dough for at least 5 minutes. Continually turn and fold the dough over itself until you work up a sweat. When that’s done, wrap in plastic wrap and set aside to rest for at least 30 minutes.
After the 30 minutes, your dough will be pliable and beautiful. Cut into manageable chunks and roll thin enough to put through your pasta roller on the widest setting. Roll through each setting twice, folding the rolled sheet in half after each pass. Continue to roll on every second setting until you get to the thinnest setting. Once that’s done, use the cutter or a knife to cut into the desired width.
Boil in plenty of salted water until done. Fresh pasta only takes a couple minutes to cook, so be sure to test it after about a minute and a half. Serve with your favourite pasta sauce and enjoy!