How to make fresh pasta

There is something comforting and satisfying about a plate of . The tender strands of dough, perfectly cooked, coated in a rich sauce – it’s a true delight for the tastebuds. While it may seem daunting to make your own pasta from scratch, it’s actually a simple and rewarding process. So, let’s dive into the art of making fresh pasta!

To begin, you will need some basic ingredients: flour, eggs, and salt. The type of flour can vary, but for authentic Italian pasta, use semolina flour. It has a higher protein content, which gives the pasta a better texture and structure. You’ll need about 2 cups of flour for every 3 large eggs. Additionally, a pinch of salt will enhance the overall flavor of your pasta.

Start by creating a well with the flour on a clean surface. Crack the eggs into the center of the well and add the salt. Using a fork, gently whisk the eggs while gradually incorporating the flour from the sides of the well. Continue mixing until a rough dough forms.

Once the dough starts to come together, discard the fork and use your hands to knead the dough. This is where the magic happens! Knead the dough for about 10 minutes, until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour. On the other hand, if it’s too dry, you can moisten your hands with a little water as you continue to knead.

Next, cover the dough with a clean kitchen towel or plastic wrap and let it rest for at least 30 minutes. This resting period allows the gluten in the dough to relax, making it easier to roll out and shape.

After the dough has rested, divide it into smaller portions. Flatten one piece with your hand and pass it through a pasta machine set on the widest setting. Fold the dough into thirds like a letter, then pass it through the machine again. This step helps to further develop the gluten and creates a uniform texture.

Gradually reduce the width of the rollers on the pasta machine each time you pass the dough through. Repeat this process several times, folding and rolling, until the dough becomes smooth and thin. For a delicate pasta such as tagliatelle or fettuccine, stop at the desired thickness. If you prefer a thicker pasta like lasagna or ravioli, you can stop earlier.

Once the dough is rolled out, it’s time to shape it. You can use a pasta machine attachment to cut the dough into desired shapes like spaghetti, linguine, or even ravioli. Alternatively, if you don’t have a pasta machine, you can roll the dough into a log and use a knife to cut thin strips.

As you cut the pasta, make sure to dust it with a small amount of flour to prevent sticking. Once the pasta is shaped, bring a large pot of salted water to a rolling boil. Cook the pasta for just a few minutes, until it’s al dente, firm to the bite.

Finally, drain the pasta and toss it with your favorite sauce or topping. Whether it’s a classic tomato basil sauce, creamy Alfredo, or a simple garlic and olive oil, your homemade fresh pasta will be the star of the dish.

Making fresh pasta at home is a labor of love, but the results are well worth it. The taste and texture of homemade pasta surpasses any store-bought option. So, put on your apron, gather your ingredients, and indulge in the joy of creating your very own fresh pasta! Bon appétit!