Homemade Pasta

Homemade pasta. Two words that bring the feeling of ultimate comfort at Grandmas kitchen table, luxury in a world where pre-made, quick and easy foods are king, and a little bit of fear because making pasta by hand sounds like an incredibly daunting task. We want to share with you how to make pasta and demystify it for you as well. While a little bit of work is involved, it does not need to be a daunting task, and the fruits of your labor will make it well worth it. We have also noticed that handmade pasta feels much lighter when eating it. It doesn't give you the gut busting feeling most pre-made pastas do. There are only a few ingredients that you will need, and just a few specific tools that make it a little bit easier (but you can make it without them too).


What you will need:


Small rolling pin or pasta machine (if you don't have this a regular rolling pin or anything round and heavy, like an old wine bottle will work just fine).

Knife

Large cutting board and large baking sheet or second large cutting board

If you have one: stand mixer or food processor are helpful, but you can use your hands if you don't have either.


Ingredients:


00 Flour (do not substitute a lesser quality flour here or you will end up with gummy pasta)

1 Large Farm Fresh Egg


00 Flour is an important ingredient in making the pasta we personally enjoy. That being said, you can also use semolina or all purpose, but the soft, powdery texture of Italian milled 00 flour gives fresh pasta a texture and consistency that we really enjoy. In our experimentation we have enjoyed the texture far more than the others, which we felt were considerably more gummy in texture. We always encourage experimentation however so have fun mixing flours as well if you wish to find the perfect consistency for you. This is what we enjoy.



Here we made Oricchiette pasta (little ears).


Pasta


250 grams (roughly) 00 flour

1 large egg (farm fresh)


Mix together


Dough should be wet, but not sticky. If needed, add more flour if it is too sticky, or a little water if it is too dry, depending on the consistency of the dough.


To knead dough by hand:

Knead for 15 minutes. Place the dough ball in the center of the floured board. Push the butt of your hand into the middle firmly and “smear” outward away from you. Make a ¼ turn and do the same thing again. Continue doing this for 15 minutes. Once the dough is properly worked and elasticity roll into a log and wrap in plastic wrap. Refrigerate for 30 min (or up to 3 days).


Using stand mixer:

Use a dough hook on your stand mixer and knead it on high for 1 ½ minutes. Remove from the mixing bowl, roll into a log, wrap in plastic wrap and refrigerate for 30 minutes (or up to 3 days).


Using food processor:

Use your food processor (yes food processor) and run it for 1 ½ minutes. Remove from the food processor, scrape from sides, roll into a log, wrap in plastic wrap and refrigerate for 30 minutes (or up to 3 days).


Once it comes out of the fridge it is ready for the pasta machine or to be rolled by hand. Here you can shape and cut it into your own shape preference. Use a floured baking sheet or cutting board to lay your pasta out on.


One you have prepared your pasta, add it to salted, boiling water for 3-4 minutes. Strain and serve.


Homemade Oricchiete pasta with garden fresh pesto and parmigiana cheese.

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