Making homemade fresh pasta is as easy as mixing fresh eggs and flour and rolling them flat. I am on a mission to try my new pasta machine. It makes it so much easier.
I’ve loved making homemade fresh pasta ever since I left home on my own. There is so many ways to use pasta and so many flavors to try. Not only is there so many pasta flavors and styles but there is even more pasta sauces. Let’s start with the homemade fresh pasta.
Homemade Fresh Pasta
It starts with the flour. Plain white all purpose flour is a start but you can also mix in coarser ground semolina flour, which makes the pasta richer and more flavorful. Typically it is on an equal basis.
2 cups of flour
1 cup all-purpose flour
1 cup semolina flour
Mix the flour together and make a well in the middle of the pile of flour. Crack the eggs in the middle and scramble the eggs a bit before slowly adding the flour into the egg mixture. Because of the varieties in the size of eggs and the moisture content of flour on any given day, exact measures are difficult to say. If the dough is too wet and sticky, add more flour. If the dough is too dry, add wet your hands and add a few drops of water to the dough and keep kneading. When the dough turns to silky smooth and tight then form into a ball, cover with plastic wrap and let sit for an hour to rest.
After resting, cut the dough in 4 parts and roughly flatten the dough into a rectangle and send it through the rollers of you pasta machine set at it widest setting. Fold the dough in three and send it through again and again until it is smooth. Turn the dial one notch to close the gap between the rollers and send the dough through one or two times. Keep closing the rollers and sending the dough through until you get to the desired thickness. Dust the dough with flour if it gets too sticky.
Hang the flattened sheets of pasta to dry a bit while doing the same to the other three portions of dough. Next is to choose the size you wish to cut your pasta into. Most machines come with cutting heads for fettuccine or spaghetti. You can use the sheets to make lasagna or stuffed pasta like ravioli. Look to your machine manufacturer and see what accessories are available. There are some that have accessories to make any type of pasta you can think of.
Keep it simple though that is the whole point of making homemade fresh pasta. If you make it too much work, you’ll not do it so often.
Let’s Turn Your Homemade Fresh Pasta Into A Feast
Now that you know how easy it is to make homemade fresh pasta, you’ll be making it more often. I have it many times a week during the winter as it is easy comfort food but I make it even more in the summer when I can add fresh herbs and vegetables to the fixings.
Types of sauces I use:
A basic white sauce white fettuccine noodles and spicy sausage is my favorite Tuesday night meal. It takes longer to boil the water than to make the noodles (if you make the dough ahead of time and keep it in the refrigerator.
The classic spaghetti and meatballs with tomato based pasta sauce.
Fettuccine noodles and cheese sauce makes a great side to almost anything.
Storing Your Homemade Fresh Pasta
Your homemade fresh pasta dough will keep in the resting dough ball stage for a few days wrapped in plastic cling film, so make it ahead of time and cut off and roll out what you need for the meal at hand.
You can also roll out and dry your pasta but it takes away the advantages of homemade fresh pasta. Store in an airtight container in a cool dark place like your other store bought dried pasta.
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