Homemade Fresh Pasta
Homemade Fresh Pasta
2 cups all-purpose flour, plus more for dusting
3 whole large eggs
1 teaspoon kosher salt, plus more for salting water
Water if needed. (The dough should feel like the meaty part of your hand right under your thumb. If it is cracking or too dry just add tiny amounts of water until it feels like your palm)
(For variety I add a tablespoon of my favorite herbs or spices to the mixture and this will change this basic pasta recipe into one that can be for a 1000 different fresh ideas.
To Make the Dough: On a large, clean work surface, pour flour in a mound. Make a well in the center about 4 inches wide. Pour beaten whole eggs and salt into well. When combined, gradually incorporate flour into the eggs until a wet, sticky dough has formed. Add additional flour into the dough until dough feels firm and dry, and can form a ball (2 to 5 minutes.) Knead the dough until dough develops a smooth, elastic texture. If dough feels too wet, add flour in 1 teaspoon increments. If dough feels too dry, add water slowly.
Wrap ball of dough tightly in plastic wrap and rest on counter top for 10-15 minutes (If you let it sit there because you are busy making the homemade sauce it will still be fine.) I only make and use recipes that are forgiving and make sense for real cooks.
To Roll the Pasta: I am lazy and hate to do dishes. I use parchment paper because it makes it easy to clean everything up. If you just use the counter top everything will be fine. With a rolling pin, flatten the dough into about 1/2 inch thick repeat this two or three times it should now be very delicate and elastic to the touch.
To Cut Noodles: Use a knife or pizza cutter to desired noodle width. Cut thin for spaghetti, thicker for fettuccini, or cut in one inch squares and then pinch in the middle for bow tie pasta. Great way to have kids help you make dinner.
To Cook: Bring a large pot of salted water to a rolling boil. Add pasta, stir gently with a wooden spoon, chopsticks, or a cooking fork, and cook, tasting at regular intervals until noodles are just set with a definite bite, about 1 1/2 to 2 minutes. Drain, toss with sauce, and serve. This recipe makes a pound of pasta. Yum!