Are you interested in making your own fresh pasta? You will one need just four ingredients and a strong stand mixer (or good kneading skills).
I have spent my Sunday morning by making fresh pasta. I really loved the whole procedure, from making the needed research to eating my homemade pasta.
At the beginning I was thinking of making my pasta by using “00” flour since the majority of the recipes than I have found recommend this type of flour stating that its fine texture gives a silky texture to the pasta. But – there is always a but – I forgot to buy ’00’ flour. I hate it when this happens. Lucky me, I had some flour for all purposes, so I decided to use this type of wheat flour.
The rule for making fresh pasta says that for each 100 gr of flour you will need 1 egg (approximately 50 gr each one). The truth is that I used 5 eggs for 500 gr of flour but at the end I decided to add 1/2 tbsp of white egg (you can add some water instead) since I thought my dough was not so moist.
So, you have to be careful while kneading your dough. You want to end up with a smooth, elastic texture. Thus, if you feel your dough is wet and tacky, add more flour as necessary.
- 500 gr all-purpose flour
- 5 eggs
- 2 tbsp olive oil
- 1 tbsp salt
Place all the ingredients in a bowl and mix with a bread hook until it forms a nice elastic dough. Check the dough to see it has the right consistency if not continue to mix for a couple of more minutes. You want to end up aith a smooth and elastic texture.
Wrap the dough in plastic wrap and set aside to rest, for at least an hour.
After 1 hour cut your dough into four pieces, set one aside, and wrap up the rest. Use a rolling pin to flatten the dough to at least half an inch thick. Try to keep the shape and size relatively even from end to end.
Then, turn to your pasta maker. For this stage, you'll want the flat roller of your pasta maker. Turn it to the widest setting and simply feed the dough into the roller. Send it through the first setting until it passes through without resistance (at least two times). Then turn the dial to the next setting and repeat the process. Repeat with the next setting until you end up with a dough as thin as you use.
For example, if you want to make linguine, I'd recommend rolling it to the third-to-last setting but if you're going to make some ravioli, you'll want to go a little thinner, since stacking two sheets of pasta will make the edges twice as thick.
Then feed your dough through the linguine-cutter and then dust it with flour, and curl it up into little nests.
You can can boil them immediately while they are fresh in salted water for 90 seconds (you may prefer a shorter or longer boiling time, but don't exceed two minutes, that's when it starts to get mushy) or else let them dry and store them in a container for 3-4 days.
I hope to like my post and to make some fresh pasta for yourself!