Homemade Pasta
Your guide to making fresh pasta at home. Plus, a throwback pasta pic.
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I love making fresh homemade pasta. It’s super satisfying, fairly simple, and the end result is insanely delicious. Making fresh pasta has never been something I would consider difficult, and if that’s a concern for you, I’d love to try to convince you otherwise. When you’re making homemade pasta, you can go slowly, take your time, and make adjustments as needed. There isn’t any part of the process where you can totally screw things up. It’s just a matter of mixing eggs and flour together and then shaping it. The shape I chose to go with here is tagliatelle, but you can choose any shape you like—go thick with some pappardelle or a thin spaghetti, or any hand-rolled shapes you prefer. The choice of shape is yours!
The thing I like about making fresh pasta is that it’s a fairly monotonous task. I’m not making it because I need to quickly get dinner on the table (though it is good for that when you have some stashed in the freezer). When I make fresh pasta, I do it because I enjoy the process. I set aside time to mix, knead, roll, and cut. It’s a highly enjoyable kitchen task, one I would honestly do every day if I had the time. Make an evening or afternoon out of it, and just enjoy yourself and the whole process. And then you get to enjoy a ton of delicious pasta later. It’s a win-win-win.
This recipe makes enough pasta for about 2-3 servings. The general rule of thumb is 1 egg per serving, and for every egg, you’ll use 100g of flour. However, if you’re only eating pasta (no sides) and you’re hungry, I would say aim closer to 1.5 eggs per serving. And, like most things that take a long time in the kitchen, make extra! Double or triple this recipe and then freeze what you’re not planning on eating right away. It takes just minutes to cook the frozen pasta, so dinner can be moments away. You’ll be happy you made extra.
Ok, now onto the recipe…
Ingredients
300 g 00 flour - all-purpose is fine too
3 eggs + 1 yolk
Instructions
Mix eggs and flour. Knead for ~10 mins until dough is smooth and bounces back when you press on it.
Tightly cover and let rest for 20 minuets.
Divide dough into managable pieces. Roll out and cut into whatever shape you like.
To cook, boil for 2-3 minutes in salted water until al dente. Different shapes may take more or less time. Stay close and check for doneness.
If you’re not eating it right away, freeze it. And then cook right away from frozen, just add on another minute or so to the cooking time.
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You make it look so easy even your mother could make it …. But wait .. is that my pasta machine in the video 🥰