Making fresh homemade pasta is much easier than many people think!
Check out the recipe below and enjoy a worry-free moment when cooking.
Fresh homemade pasta recipe
150 g “00” flour
150 g durum wheat flour
3 organic eggs
Plenty of salt
1. Measure the flours onto the table or into a bowl. Then use your fingers or a spoon to create a good-sized well in the middle of the flour mound. Begin to gradually mix some of the surrounding flour with the eggs, adding more and more until the dough is well mixed. If the pasta dough seems too dry, add a tiny bit of water. If the dough seems too sticky, sprinkle some flour on the surface. Knead the dough for about 10 minutes, or until you reach that smooth, elastic result. Wrap the dough tightly in plastic wrap, and let the pasta dough rest at room temp.
2. Split the rested dough into four equal-sized pieces, and begin to work, one piece at a time, on the widest setting on the pasta maker. Repeat this a few times, so you proper elasticity.
Wrap the other pieces in plastic wrap so they won’t get dry.
3. Flour the pasta dough pieces properly and feed the flattened piece into the pasta maker. Start from the widest setting, and continue to feed the dough through the roller, gradually changing the setting and reducing the thickness, until you reach the desired thickness.
4. You can either cut the pasta sheets into thick strips, or alternatively feed the sheets into the attachments, which effortlessly cuts up spaghetti, linguines, or ravioli!
5. Place the cut up pasta lightly on a kitchen towel or onto a pasta drying rack.
6. Boil the pasta for 2-4 minutes, add plenty of salt in the pasta water.
Drain the pasta properly but do not rinse.
Psst! Fresh homemade pasta soaks up more water than dry pasta.
Salvage some of the pasta water and use it to make your pasta sauce.
Did you know? You can freeze the pasta dough!
Tip: You can mix up your end result with different kinds of sauces or adding herbs and spices to the dough.
You can add color to your pasta with beetroot, turmeric, spinach, tomatoes, etc.
Tip: Selecting the right kind of flour and the time spent kneading the dough, are two key factors for a great result. You should knead the dough until it is elastic and smooth.
Cleaning the pasta maker: Use a cloth and a small brush to clean the pasta maker, do not get it wet.
Put on some good tunes and make a mess in peace!
(Song recommendation: Louie Blue – Hit it!)
Abbracci,
Cristina
