Homemade Pasta From Scratch!
Homemade Pasta recipe, it’s easy, it’s fun, it’s delicious, and will take your pasta dishes to the next level. Flour, eggs, water and my secret ingredient, a touch of Extra Virgin Olive Oil.
My culinary career began while I was attending Le Cordon Bleu and working at a Professional Culinary Center simultaneously. My first assignment was assisting a Master Chef teaching gourmet cooking classes to the public. Eventually, I graduated to teaching classes on my own. I loved every minute teaching people how to cook, expanding their culinary imaginations and offering techniques that would make for a festive kitchen.
I still love teaching others to cook and offer classes casually when the opportunity presents itself, and it did so this month when my neighbor, Donna, approached me to teach her how to make homemade pasta. OMG! I love to make AND eat homemade pasta. As the game plan developed, she invited three of her friends to join us in a class at her house. Wow, we had a blast, and my students couldn’t have been more enthusiastic and ready to learn. Everyone received an A+ as we sat down to dine on our culinary creations, share a glass of wine and “oohed and aahed” over the results. I would have to say, we all had a great time.
Homemade Pasta – Step-by-Step Tutorial
Eventually, I will offer Gourmet Cooking Classes from my kitchen once the kitchen is updated to accommodate more than one person at a time. Yes, I have a small kitchen, but not to worry, it still has everything I need to enjoy what I do.
How to make Homemade Pasta From Scratch
Mound the flour on a clean, non-stick counter or cutting board and form a well in the center, making sure all sides have an equal amount of flour to create a circle.
Whisk together the eggs, water, oil, and salt in a small bowl.
Slowly pour the egg mixture into the center of the flour well.
Using a fork, slowly begin to stir the egg mixture adding a little flour from the inside as you work your way around the circle. Keep adding the flour from the circle until firm paste forms. Do no work in more flour as you will end up with dry and unworkable dough. Note: you will have flour left over on your board.
Push the remaining flour away and discard. Knead the dough for 3 to 4 minutes, or until it is barely sticky, using a dusting of flour if needed.
Hint and Tip: To knead the pasta dough, push with the heel of your hand away from you, pull the top edge over, turn the dough a half turn and repeat the process. Knead only long enough for the dough to become a smooth consistency.
Form the prepared dough into a disk and cover with plastic wrap to allow it to rest in the refrigerator for at least one hour.
Rolling instructions found in my recipe below.
We served our homemade pasta with freshly made Basil Pesto and a sausage and garbanzo bean dish. Delicious!!!
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Homemade Pasta Class
Homemade Pasta recipe, it's easy, it's fun, it's delicious, and will take your pasta dishes to the next level. Flour, eggs, water and my secret ingredient. | farmhousekitchensandfrenchpears.com
- 10 ounces all-purpose flour, by weight, plus extra for rolling
- 2 large eggs, cold
- 3 tablespoons water, cold
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt
- Mound the flour on a clean, non-stick counter or cutting board and form a well in the center, making sure all sides have an equal amount of flour to create a round circle.
- Whisk together the eggs, water, oil and salt in a small bowl.
- Slowly pour the egg mix into the center of the flour well.
- Using a fork, slowly begin to stir the egg mixture adding a little flour as you work your way around the circle. Keep adding flour only until firm paste forms. Do not work in more flour as you will end up with dry and unworkable dough. Note, you will have flour left over.
- Push the remaining flour away and discard. Knead the dough for 3 to 4 minutes, or until barely sticky, using little sprinkles of flour if needed. Form the dough into a disk, cover with plastic wrap and let rest, refrigerated, for one hour.
- Rolling Instructions: After the one-hour chilled resting time, divide the dough disk into 2 equal parts, re-wrapping the remaining half and store in the refrigerator. Flour both sides of the half-disk, push it into an oblong rectangle and begin to feed the dough through the pasta roller, the setting should be at the largest opening. Turning the crank slowly with one hand and catching the dough with your second hand as it leaves the roller from the bottom side.
- Fold the flattened dough into thirds, as you would fold a wallet. Feed the pasta through the roller once again, leaving it flat and ready for the next feed.
- Move the roller setting to the next smaller available size and feed the dough through once again. Repeat until you reach your desired thickness. Sprinkle dough with flour if you find it sticking to the roller.
- Cut the flattened dough into 6 to 12-inch lengths and feed through the toothed rollers for linguine. Sprinkle with flour or cornstarch, twist the noodles together in desired serving sizes, place on a sheet tray and freeze. Repeat with remaining dough. On the second day of freezing, place all twist into a zip lock bag, label, and date. Frozen dough will keep up to one month.
To cook, add fresh or frozen pasta to salted boiling water and cook until al dente. The cooking time is short. Taste test for doneness after the first 3 minutes.
Nutrition Facts Homemade Pasta