Italian Homemade Pasta (without a machine)
I don’t know about you, but I LOVE pasta and nothing beats homemade pasta. Homemade pasta is actually pretty easy to make and the texture and flavour are unbeatable to its store-bought counterpart.Homemade pasta tastes better, absorbs sauces better, is cheaper, cooks way faster, and is most importantly fun to make!The best part is that you don’t need a pasta cutter or any fancy kitchen tools to make pasta from scratch; you can just use a regular knife or a pizza cutter (although, a pasta cutter or machine would make it faster and easier!)You can even experiment and make your own variations. The options are endless from adding beet or spinach vegetable juice to adding fresh herbs for added colour and flavour.This pasta pairs well with my easy tomato sauce, avocado alfredo sauce, or my light bechamel sauce.Buon appetito!
Ingredients
- 2 cups all-purpose flour
- 3 eggs
- ½ tbsp salt
- ½ tbsp olive oil I used Origin 846 -- it's my fave (#partner)
Instructions
- Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
- Break the eggs into the well. Add the salt, and Origin 846 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.
- 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.
- 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.
- 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.
- 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. Sprinkle some flour lightly to make sure pasta won't stick during or after cutting.
- USING PASTA MACHINE: Run dough through to desired thinness/thickness, and cut to desired shape.
- BY HAND: Fold pasta sheet like an accordion; then cut pasta with knife to desired size or using another hand tool, like this cutter or this lined rolling pin.
- Cook pasta in rolling boiling water (salted) for 2-3 minutes or until cooked al dente (still has a bite to it)
- Enjoy with your favorite sauce!
Notes
This recipe may take longer than anticipated. Start the dough early that morning or the day before.
For reference when cutting your pasta:
- Spaghetti: 1/16 inch
- Linguine: 1/8 inch
- Tagliatelle: 3/16 inch
- Fettucine: 1/4 inch
- Pappardelle: 1 inch
Adapted from: http://www.cookingchanneltv.com/recipes/kelsey-nixon/fresh-pasta-dough.htmlLooking for a sauce recipe now? Try my easy tomato sauce, avocado alfredo sauce, or my light bechamel sauce.
Looking for a sauce recipe now? Try my easy tomato sauce, avocado alfredo sauce, or my light bechamel sauce.
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