![\"\u201cHow](\"https:\/\/images.101cookbooks.com\/HOMEMADE-PASTA-RECIPE-1.jpg?w=620&auto=format\")
<\/p>\nLet\u2019s make homemade pasta! If you have flour, two eggs, a splash of olive oil, and a bit of salt, you can do it right now. You don\u2019t need special Italian pasta flours to make great homemade pasta, and you don\u2019t need to worry if you don\u2019t have a pasta maker. You can make pasta by hand with a basic rolling pin. I make pasta at home all the time, and this has become my go-to \u201ceveryday\u201d recipe. It makes a wonderful, versatile dough that you can roll out into a range of noodles and shapes.<\/p>\n
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What you\u2019ll find here is my basic pasta dough and process. The basics. Beyond that, I\u2019m going to give you an earful. I\u2019ll walk you through a number of variations and considerations down below. And I\u2019ll include step-by-step pictures of the process of making pasta dough. You can do it by hand, with a stand maker, or with a pasta maker. Homemade pasta is absolutely one of my favorite things to make and I\u2019m consolidating everything I\u2019ve learned about it over the years into this one post along with links to my favorite resources. It\u2019s an ongoing journey for me, so I\u2019ll continue to update this. Enjoy and happy pasta making!<\/p>\n
Let\u2019s start with equipment. I have opinions related to some of the pasta equipment out there and have purchased and used quite a range over the years. My takeaway? In the end, you don\u2019t need much. Certainly not to get started. Start by making your pasta by hand first, and if you\u2019re into it, buy an Marcato Atlas 150<\/a> hand-crank pasta maker. I\u2019ve had mine for nearly twenty years, and with a little TLC it should last a lifetime. I make my pasta dough by hand, roll it out with the Atlas.<\/p>\n I know a number of you will want to know how to make pasta with no eggs, or vegan pasta dough. No problem. I actually use a dough like this for one of my favorite pasta shapes – pici. You basically cut 1\/4-inch strips of dough and roll out by hand. Eggless doughs like this aren\u2019t typically used for pasta noodles like the other ones we\u2019re primarily focusing on today, but for shapes like pici, cavatelli, trofie, and orecchiette. To make a pasta dough with no eggs<\/span>: Combine 200g \u201c00\u201d flour, 200g semolina flour, 200g warm water, and 1 teaspoon fine grain sea salt. Use these ingredients and proceed with the \u201cHow to Make Pasta By Hand\u201d instructions in the recipe section below. There is also an egg free fresh pasta recipe in Rosetta Costantino\u2019s My Calabria<\/a> made with all-purpose flour.<\/p>\n This is covered in the recipe below, but I wanted to include some reference pictures and step-by-step information. Start by making a mound of the flour directly on the countertop. Make a deep crater in the top and add the eggs, olive oil, and salt. To roll out pasta dough by hand, make sure your dough is at room temperature. Cut the dough into four equal pieces. Choose one piece to work with, and immediately wrap the rest so they don\u2019t dry out. You’ll need a floured surface, and you’ll want to keep the pasta floured a bit as well, so it doesn’t stick to itself. If the dough is sticking rub with a bit more flour. Use a rolling pin to roll the dough out to your desired thickness. I tend to go thinner than I think I\u2019ll want because the pasta swells a bit as it cooks. Once you\u2019ve rolled the dough out flat, to cut the dough into fettuccine (or whatever width you like), loosely fold\/roll the dough into a cylinder, and cut with a sharp knife.<\/p>\n Transfer the cut pasta to a floured baking sheet, swirled into little nests. Repeat with the remaining dough.<\/p>\n Sprinkle a baking sheet generously with flour and aside. When you\u2019re ready to roll out the pasta, make sure your dough is at room temperature. Cut it into six equal wedges, and squish one of them flat-ish with your fingers. Re-wrap the remaining dough immediately so it doesn\u2019t dry out. First, make the dough. Add the flour, eggs, olive oil, salt and 2 tablespoons of water to the bowl of a stand mixer. Use the dough hook to knead on medium speed for 6-7 minutes. You\u2019ll likely need to add more water, a small splash at a time, just until the dough comes together, you want to avoid an over-wet or sticky dough. See the pictures up above. Mix until the dough looks silky, elastic, and smooth.<\/p>\n Form the dough into a ball and place in a plastic bag. Alternately, you can wrap in plastic wrap. Allow to rest for 30 minutes at room temperature. Use Immediately, or refrigerate for up to a day. You might be able to get away with two days, but the dough will start to discolor.<\/p>\n When you\u2019re ready to roll out the pasta, the method is basically an automated version of the hand-cranked traditional pasta maker. Connect the pasta roller attachment to your mixer, and set the adjustment width to its widest setting.<\/p>\n Feed the pasta through a few times at each width, decreasing the width until the pasta reaches your desired thickness. You\u2019ll want to pat the pasta with a bit of flour now and then as you\u2019re working through the thicknesses to avoid any stickiness. And if your pasta is getting too wide, simply fold it in half or thirds and start over at the widest setting again.<\/p>\n Once you have your pasta sheet, swap out the roller attachment for the cutter attachment and feed the dough through the cutter. Transfer the cut pasta to a floured baking sheet, swirled into little nests. Repeat with the remaining dough. When you\u2019re ready to cook the pasta do it in a large pot of well-salted water. Depending on the thickness and shape of your pasta, this might just take a minute or so. Pasta made with a high percentage of semolina flour or whole-grain flours will take a bit longer to cook than pasta made with \u201c00\u201d flour. Reserve a cup or two of the pasta water (in case you want to use it for a sauce), drain the pasta, and use immediately.<\/p>\n With a bit of care, your pasta tools should last a lifetime, your pasta maker in particular! I use a pastry brush to dust any flour and dough off my pasta maker ofter each use. It allows me to get into all the creases, seams, and crevices. A slightly damp cloth can help any stubborn spots, but be sure to dry completely before storing. Same goes for any of my wood handled brass stamps and cutters.<\/p>\n Freezing is my preferred method of storing any homemade pasta I\u2019m not using immediately. Arrange freshly made, uncooked pasta across a floured baking sheet. If you\u2019re working with shapes like trofie, garganelli, raviolis, cavatelli, etc. – make sure they\u2019re in a single layer. For longer noodles, fettuccine, pici, spaghetti, etc. – arrange them into nests. Freeze for a couple of hours, and then transfer to double layer plastic bags. You can freeze for up to a couple of months. And you can cook straight from the freezer. No need to thaw, just dump the pasta into boiling salted water, and increase the cooking time a bit.<\/p>\n I thought I\u2019d list off a few books in my collection that have good chapters or sections about making homemade pasta or inspiration for what you might make with it. I\u2019m sure Im missing a lot (apologies in advance), so if you have a favorite please list in the comments!<\/p>\n A few favorite recipes that really sing when you use fresh pasta.<\/p>\n Simple Beet Fettuccine<\/a>: An easy way to make flavor variations is to swap out the water in your pasta recipe with vegetable juice. I love this beet juice-spiked fettuccine, the beets lend a beautiful pink color, and you can play around with how pale or saturated your noodles are by adding more or less beet juice. Shape<\/span>: Play around with different shapes! You could make pasta ever day for a year, and never have to repeat. Continue reading Homemade Pasta<\/a> on 101 Cookbooks<\/a><\/p>\n Let\u2019s make homemade pasta! If you have flour, two eggs, a splash of olive oil, and a bit of salt, you can do it right now. You don\u2019t need special Italian pasta flours to make great homemade pasta, and you … Continue reading \n
Homemade Pasta Ingredients<\/h2>\n
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How to Make Pasta with No Eggs<\/h2>\n
How To Make Pasta Dough By Hand<\/h2>\n
\n![\"\u201cHow](\"https:\/\/images.101cookbooks.com\/HOMEMADE-PASTA-RECIPE-2.jpg?w=620&auto=format\")
\nUse a fork to break up the eggs without breaking through the walls of your mound. You want to try to keep the eggs contained, but don\u2019t worry if they break through – use a spatula or bench scraper to scoop them back in. Work more and more flour into the eggs a bit at a time. Drizzle 2 tablespoons of cold water across the mixture and keep mixing until you\u2019ve got a dough coming together.
\n![\"How](\"https:\/\/images.101cookbooks.com\/HOMEMADE-PASTA-RECIPE-3.jpg?w=620&auto=format\")
\nIf you\u2019re exclusively using all-purpose flour, you might not need more water. Some of the other flours are a bit thirstier, you can drizzle a bit more at time as you go if you feel like your dough is too dry. It should look like the pictures, you want to avoid having a wet dough. With some of the other flours I typically end up using 4-5 tablespoons of water total.
\n![\"Homemade](\"https:\/\/images.101cookbooks.com\/HOMEMADE-PASTA-RECIPE-4.jpg?w=620&auto=format\")
\nI\u2019ve found that a spray bottle is my favorite way to add water to pasta dough without adding too much, but drizzling works too. Use your hands to bring the dough together into a bag and knead for 7-10 minutes, until the dough is silky smooth and elastic. You can see the difference in the doughs. The one pictured above hasn\u2019t been kneaded yet, and the one below is pictured after kneading by hand for about ten minutes.
\n![\"Homemade](\"https:\/\/images.101cookbooks.com\/HOMEMADE-PASTA-RECIPE-5.jpg?w=620&auto=format\")
<\/p>\nHow to Roll and Cut Fresh Pasta By Hand<\/h2>\n
How To Roll Out Pasta with A Pasta Maker<\/h2>\n
\n![\"Homemade](\"https:\/\/images.101cookbooks.com\/HOMEMADE-PASTA-RECIPE-6.jpg?w=620&auto=format\")
\nFeed your flattened wedge though the pasta make on its widest setting. Run it though 2 or 3 times. You want to get it into a rectangular shape if possible, so at this point fold the dough in thirds so you have a rectangle. Feed it though the pasta maker 2-3 more times on the widest setting.
\n![\"Pasta](\"https:\/\/images.101cookbooks.com\/HOMEMADE-PASTA-RECIPE-7.jpg?w=620&auto=format\")
\nContinue to feed the pasta dough through the pasta maker, decreasing the width as you go. I run the pasta through a 2-3 times on each width, and dust with a bit of flour on both sides if I\u2019m getting any sticking. The pasta you see pictured here (above and below) was rolled out to 4 on my Atlas 150.
\n![\"Homemade](\"https:\/\/images.101cookbooks.com\/HOMEMADE-PASTA-RECIPE-8.jpg?w=620&auto=format\")
\nOnce your pasta sheet is ready, attach whatever cutter attachment you like, feed the pasta through as you steadily crank. Avoid stopping once you start, and crank steadily. Transfer the cut pasta to a floured baking sheet, swirled into little nests. Repeat with the remaining dough.
\n![\"Homemade](\"https:\/\/images.101cookbooks.com\/HOMEMADE-PASTA-RECIPE-9.jpg?w=620&auto=format\")
<\/p>\nHow To Make Pasta In A Stand Mixer<\/h2>\n
\n![\"How](\"https:\/\/images.101cookbooks.com\/HOMEMADE-PASTA-RECIPE-10.jpg?w=620&auto=format\")
<\/p>\nHow to Cook Homemade Pasta<\/h2>\n
How To Take Care of Your Pasta Maker<\/h2>\n
How to Freeze Homemade Pasta<\/h2>\n
Cookbooks with Great Information on Making Pasta<\/h2>\n
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Recipes to Make with Fresh Pasta<\/h2>\n
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Variations on the Basic Pasta Recipe<\/h2>\n
\n![\"Homemade](\"https:\/\/images.101cookbooks.com\/HOMEMADE-PASTA-BEET-FETTUCCINE.jpg?w=620&auto=format\")
\nYou can, of course, substitute other liquids, or use yellow (or orange) beets. If you have success with these noodles, use the recipe as a jumping off point for other flavors. The ratio of eggs to flour in this recipe is slightly different – you can use that, or the one I\u2019m highlighting here. The ideas is the same, swap in strong juice for water in the recipe.
\n![\"\u201cHomemade](\"https:\/\/images.101cookbooks.com\/HOMEMADE-PASTA-RYE.jpg?w=620&auto=format\")
\nRye Pasta<\/span>: And here\u2019s and example of a rye pasta<\/a> I did a few years back. It’s a nice option for the colder months, it freezes well (so I can make a lot in one go), and you can drop tangles of the noodles into a range of restorative broths.<\/p>\n
\n![\"How](\"https:\/\/images.101cookbooks.com\/HOMEMADE-PASTA-RECIPE-14.jpg?w=620&auto=format\")
\nI hope this post has been helpful! Making fresh pasta at home is a simple pleasure that everyone can enjoy whether you’re 8 or 88! xx, -h<\/p>\n<\/img><\/a>
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