Making your own pasta at home is definitely a fun project to do with the family. I find the joy of making pasta very rewarding and therapeutic. Creating and trying something new is a great way in general to disconnect and focus in the present time. Today I want to share a home made pasta recipe with you. This recipe makes about 1/2 pound of pasta enough for 4 servings.
Hi! I am a classically trained chef from panama living and working in the Georgetown Texas area. I am passionate about making food from scratch. I often find myself playing with local and organic ingredients. A true believer of a slow food and slow living for a better life.
This fresh homemade pasta is a quick weekend cooking project you can do with the family with just a few basic pantry ingredients. The yield amount for this recipe is about 4 servings for fettuccine you can also double the recipe if you are in need of more servings.
2 tsp wateradd 1 tsp at the time if the dough still dry
1. Measure the flour in a large bowl add the salt and open an small hole in the middle.
Add the 2 eggs in the middle and the olive oil.
Using a fork, beat the egg mixture while slowly incorporating the flour from the side of the egg mixture. continue beating until the dough become tick and stiff to continue mixing with a fork.
Start kneading the dough with both of your hands, working more with the palm of your hands than your fingers. If the dough is too wet add just a little of flour at the time. If the dough is to dry add a tsp of water at the time.
Once the dough becomes a cohesive mass sprinkle flour in the counter and continue to knead using a pushing motion. Continue to work the dough for about 10 minutes until become smooth, silky and elastic.
Cover the dough and let it rest for about 30 minutes.
Cut the dough in four equal parts work with one piece at the time. Cover the other pieces while you are not using them to prevent them from drying out.
Hand press the pasta and dust with some flour and roll out through the pasta machine two or three times (fold in half ounce or twice) in the widest side or 1 settings. continue tightening until the mashing is in a narrow setting and the pasta is paper thin about 1/4 inch thick.
Cut the the pasta into a preferable or workable size. Using the cutting attachment run the pasta sheet through. Place the cut noodles in a baking sheet into a nest shape and dust with cornmeal or flour. Make sure every net set is separate from each other.
Allow the noodles to dry for about 10 minutes or until slightly firm. Fresh pasta cooks a lot faster then store brought so make sure you pay close attention shouldn't take more than 4-5 minutes.
If the dough gets sticky while kneading dust the dough and your hands with flour.
You have to be able to see light in between the final dough before cut the desire shape. remember don't let the dough thicker than 1/4 inch.
Fresh pasta last several weeks in the refrigerator or can be frozen for up to a month.