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Fresh Homemade Pasta

The.Meal.Reel's picture
This my fresh pasta recipe and I use it every time I make pasta for dinner. If you can find fine semolina flour, then reduce the all-purpose flour by half and make up the difference with the semolina. You'll achieve a dough with better texture and elasticity this way. Also, keep an eye out for "00" flour (same as cake flour). If you can only use "00" and semolina and omit all-purpose totally.
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Eggs 3 Large, room temperature
  Extra virgin olive oil 1 Teaspoon
  Kosher salt 1 Pinch

Let's start with the pasta dough. Mound the flour on a flat work surface. Form a well in the center and place the eggs, olive oil and kosher salt inside. Make sure the well is big enough to hold all the eggs as you don't want them to flow over the sides and all over your work surface. Next, take your middle and index fingers, stick them in the eggs and swirl them around in a circular motion while slowly incorporating the flour. Keep doing this until you have most of the flour and eggs mixed together, then begin kneading the dough until it is smooth, pliable and just barley sticky. This step should take about 10 minutes. Now, wrap the dough in plastic film or cover it with a bowl and let it rest for 30 minutes.

The next step is to roll out the pasta dough. The easiest way to complete this task is by using a pasta rolling machine (about $50 bucks online or at your local kitchen supply shop). Set the machine up, then grab your pasta dough. Unwrap it and cut the dough into 4 pieces. Working with one piece at a time, flatten it with the palm of your hand and roll it through the widest setting of the machine. Dust the dough with some flour if it sticks. Continue rolling the dough each time adjusting the machine to a thinner setting. I've found that #7 on most machines gives the dough it's proper thickness for pasta. Your pasta dough should be as wide as the machine is. Cut your long pasta sheet into 10 to 12 inch lengths. Dust them with flour, then roll each short edge in toward the center forming something that resembles the number "8". With a sharp knife cut strands 1/4 inch thick into perfect tagliarini pasta. Unroll the cut dough and place on a floured sheet pan until all the pasta is cut. You can also purchase an attachment to your pasta machine that will cut perfect strands as well, but by hand is more rustic and a little less expensive.

Once the tagliarini has been prepared, bring 5 to 6 quarts of salted water to a boil. Add the pasta and cook for around 2-3 minutes. Fresh pasta cooks very fast. Drain the pasta and toss with your sauce.

Recipe Summary

Difficulty Level: 
Preparation Time: 
60 Minutes
Cook Time: 
5 Minutes
Ready In: 
65 Minutes
If you like making fresh pasta instead of using the dry packaged ones watch this video to learn how to make the perfect fresh pasta. You can substitute the flour with semolina if you like. Making pasta at home might sound entirely too painstaking but it's easier than you think and definitely a lot of fun. The end result undoubtedly is so much better and tastier than packaged ones.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 350 Calories from Fat 51

% Daily Value*

Total Fat 6 g8.8%

Saturated Fat 1.4 g6.9%

Trans Fat 0 g

Cholesterol 158.6 mg52.9%

Sodium 116.5 mg4.9%

Total Carbohydrates 60 g20%

Dietary Fiber 2.1 g8.4%

Sugars 0.5 g

Protein 13 g25.6%

Vitamin A 3.7% Vitamin C

Calcium 3.2% Iron 24%

*Based on a 2000 Calorie diet

Fresh Homemade Pasta Recipe Video