Homemade Pasta
By the time you’ve finished making and cooking your pasta, it should be fresh, chewy, and delicious.
Equipment
- 1 pastry cutter/pastry scraper
- 1 chef's knife
- 1 Rolling Pin
- plastic wrap
Ingredients
- 3 cups double zero flour Substitue all-purpose flour
- 5 large eggs Substitute 4 extra large eggs (Jumbo-size)
Instructions
- 1) On a large, clean surface, place the flour in a mound.2) Crack all 5 large eggs into the center of the mound of flour, creating a well to hold the eggs. Using a light hand, break the egg yolks and gently bring the flour into the center of the well using your fingertips. 3). Keep incorporating the flour into the eggs until all the flour has been absorbed. This will be a messy process, but it is well worth it! 4) Once the dough starts to form, bring it together with your palms and knead it into a smooth yellow dough. This will take roughly 5 minutes. Note: If your dough is dry, add a little SPLASH of water to bring it together. 5) When the dough forms a ball, cover it tightly with cling wrap and refrigerate for a minimum of 30 minutes to allow the dough to rest and the gluten to develop. No longer than 18 hours. 6) After resting, remove the dough from the fridge and cut it into 4 equal pieces. Set aside and cover with a towel to stop it from drying out. 7) Flour your work surface and rolling pin, and roll 1 ball of dough at a time into a large, thin sheet. I don't give dimensions for this part as it varies, but my one note would be to get it as thin as humanly possible, like paper-thin. 8) Once the dough has been rolled out, fold it over itself several times. Cut the roll of pasta into strips roughly 1/4 inch thick, depending on what pasta you are making. Then dust some flour over the sliced strips of dough and unravel them to reveal your fresh pasta! Repeat this process with the remaining dough.9) Set cut pasta aside on a tray and leave it out at room temperature to cook off, or cover and place it in the fridge to be cooked later.There you have it, my Homemade Pasta.
Notes
1) I'm using double-zero flour for this recipe, but you could substitute all-purpose flour.
2) *Extra Large Eggs: It's important to use 4 Extra LARGE eggs as you will need them all to moisten your dough. You could also try 5 large eggs.
3) While kneading the dough, stick with it; it will turn into a soft, stretchy, and firm consistency. The dough should be a little too dry rather than too wet, as it will release moisture as it relaxes in the fridge.
4) This recipe makes approximately 4 ounces of cooked pasta.
5) To store fresh pasta, keep it covered on a tray in the fridge for up to 3 days. It also freezes well for up to 4 weeks.
6) The Kcal does not include any sauce.
7) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.