Going to the supermarket and buying pasta seems so much easier than making it yourself, but that isn’t necessarily true. You don’t need a bunch of gadgets and tools to make fresh pasta. All you need are your hands and a couple of ingredients to get the job done. It’s super easy.
How to make fresh pasta
- 2 cups superfine flour
- 3 large eggs
- Pinch of salt
- Sift salt and flour together and shape into a mound on your countertop. Create a hole in the center of the mound. Pour the eggs into the center of the hole and beat with your fingers.
- With your hands, start incorporating the eggs and the flour together, working inward to create a ball of dough. The texture of the dough will be similar to play dough. If your mixture is too sticky (which can happen to the best of us), you can add 1 tablespoon of flour at a time until you get a more dough-like consistency. If your dough is too dry, add 1 tablespoon of water at a time until you get the right texture.
- Form the dough into a ball, cover with a damp cloth and let it rest for at least 30 minutes, up to an hour.
- Dust a rolling pin and your work surface with flour and roll out your dough. Start at the center of the dough working outward. Alternate rolling dough and turning 90 degrees. Keep doing this until all of your dough is evenly rolled out about 1/4-inch thick.
- Fold the dough in half, roll it out again using the same technique and continue until the pasta dough is super thin, around 1/8-inch thick.
- Now you can shape your pasta as you like. Lay it flat on your work surface and slice it into ribbons for linguini or spaghetti. Or cut it into squares or circles to make ravioli. After adding the filling, you’ll brush the edges with an egg wash so they stick together, top it with another piece and press the edges together.
- Use it right away or toss the pasta in flour or cornmeal and store it in an airtight container in the refrigerator.
It is that simple — no crazy gadgets, just fresh pasta for you to enjoy for dinner tonight.
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Sometimes while you’re rolling out your dough, one side will roll out thinner than another. The best way to fix this is by cutting the dough into pieces. If one side is perfect leave it be and do not roll it out any more. Cut off the perfect piece and set it aside. Now work with the thicker, rolling it out using the same technique until all of your pasta pieces are 1/8 inch thick.
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