Homemade Pasta
If you’ve yet to experience the delight of homemade pasta, you’re truly missing out. Its exquisite chewiness and substantial texture surpass that of store-bought dried pasta. In our household, it’s a cherished addition to any homemade sauce and undeniably ranks among our family favorites. We make it a collective affair, involving all the kids in the process, whether it’s hand-rolling or utilizing my trusty pasta roller.
Mastering the recipe opens the door to a world of culinary possibilities. This versatile pasta pairs seamlessly with an array of sauces, from the rich layers of a lasagna to the freshness of Pasta al Limone (Lemon Pasta). Once you’ve perfected the art of crafting your own pasta, it becomes a culinary canvas ready to be adorned with the flavors of your choosing.
Ingredients:
- 250 grams plain flour
- 3 large eggs
- 1/2 teaspoon salt
Instructions:
- Create a Mound: On a clean surface or in a large mixing bowl, make a mound with 250 grams of plain flour. Create a well in the center.
- Add Eggs: Crack the eggs into the well and add 1/2 teaspoon of salt.
- Mix Ingredients: Using a fork or your fingers, gradually incorporate the flour into the eggs. Continue mixing until a dough forms.
- Knead the Dough: Once the dough comes together, knead it for about 8-10 minutes until it becomes smooth and elastic. You may need to add a bit more flour if the dough is too sticky.
- Rest the Dough: Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out.
- Roll Out the Dough: After resting, use a rolling pin to roll out the dough to your desired thickness. You can also use a pasta machine for this step.
- Cut the Pasta: Cut the rolled-out dough into your desired shape. For fettuccine or tagliatelle, use a knife or pasta cutter. Alternatively, you can use a pasta machine for cutting.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-4 minutes or until it floats to the surface. Fresh pasta cooks much quicker than dried pasta.
- Serve: Once cooked, drain the pasta and serve it with your favorite sauce.
