FRESH HOMEMADE PASTA


Homemade pasta doesn’t have to be difficult. This recipe provides step-by-step instructions for a great pasta recipe!

Yay! Happy Friday everyone! I hope you guys have some exciting plans for the weekend! Zach and I will be preparing our house before we list it for sale, and even though the house is basically brand new, there is still a ton to be done! Let’s just say that I can’t wait until this whole process is over and we are moved and settled into our new home. Until then, I see lots of easy recipes in our future. As a result, Zach and I made a big old batch of fresh pasta and dried it out, making these quick and easy dinner recipes a little more special! Just the other day I was thinking how I really need to finally share this fresh pasta recipe with you guys. It takes work. I’m not going to lie to you, and until we owned the pasta attachments for our stand mixer, we DID make it by hand. It can be done. This recipe has tips and tricks for creating fresh and homemade pasta easily with stand mixer attachments and for making it by hand. Either way, the result is magical.

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Instructions
  • NOTE: There are images above to guide you where needed. This recipe requires, at the very least, something to roll out the pasta. You may do this with stand mixer attachments, a hand pasta roller or by hand with a rolling pin. Please note that making pasta completely by hand will take longer.
  • NOTE: If preparing the pasta without a stand mixer (with paddle and dough hook attachments), place the flour on a large surface and create a well in the middle. Add the eggs, oil, salt and water. Fold the ingredients together by hand until a soft dough forms then knead for 3-4 minutes by hand. The amount of ingredients can vary depending on humidity, size of eggs, and/or other conditions. If properly sealed, dough will keep refrigerated for about 24 hours
Instructions for Stand Mixer
  • If you are preparing the pasta dough by hand, meaning you don't have a stand mixer, then skip below to the "notes" section for instructions.
  • To the bowl of your stand mixer, with paddle attachment fixed, add the eggs, flour, olive oil, salt and water. Mix on low speed for 2-3 minutes, or until the dough starts to come together. Switch to the dough hook attachment, and knead the dough for 4-5 minutes or until soft to the touch and pliable. If the dough is too sticky, add flour in small increments. If the dough cracks or seems too dry, add water in small increments until you reach the right consistency. Once your dough reaches the right consistency, form it into a disk and wrap it tightly in a piece of plastic wrap. Set aside for at least 30 minutes or up to 2 hours.
  • Unwrap your dough and place it on a generously floured surface. Cut it into 4 equal size pieces. Flatten them out with your finger tips (image above).
  • With the roller attachment fixed to your stand mixer and set to the lowest setting (1 for KitchenAid), insert the dough through the top. Once it goes through, fold the dough in half. Flour your dough and run it through a second time. Repeat this step, if necessary, flouring when needed, until the sheet is smooth and elastic. Increasing the setting by one step (2 for KitchenAid), insert the sheet again, but don't fold it over this time. Increasing the setting by another step (3 for KitchenAid), insert the sheet once again. Repeat these steps up to your desired thickness. For example, if preparing spaghetti, you will want to go to the 6th setting. (See steps above in the post for instructions on rolling dough out by hand).
  • Change the attachment to the appropriate cutter. Generously flour the dough, and insert the dough carefully through the top of the attachment. Once you have the pasta cut, toss with a little bit of flour to prevent it from sticking. Set aside, covered with a damp paper towel until ready to cook.
If Your Making the Dough and Kneading it by Hand
  • If preparing the pasta dough without a stand mixer (with paddle and dough hook attachments), place the flour on a large surface and create a well in the middle. Add the eggs, oil, salt and water. Beat the egg mixture with a fork to break up the eggs and then fold the ingredients together by hand until a soft dough forms then knead for 3-4 minutes by hand. Form it into a ball, cover it with plastic wrap and set at room temperature for 30 minutes.
  • Roll the dough out to 1/4-1/8 inch thick on a generously floured surface. Fold it over and then roll it out again to 1/4-1/8 inch thick. Repeat this one more time. Continue instructions for cutting the dough into noodles without a pasta cutter.
If You Don't Have Pasta Cutters
  • Follow each step from above up until you reach the pasta cutting stage.
  • Place the pasta sheets on a large cutting board, and cut strips about 1/2 inch thick (or your desired thickness) with a sharp knife.
  • Continue with the instructions from above.
Cooking your Pasta
  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2-4 minutes for fresh pasta.
  • Serve with your favorite sauce.
Drying your Pasta
  • If you wish to dry your pasta for later use, you may do this in a couple of ways. If you have a drying rack, it is best to prepare your pasta as explained above and then drape it over a drying rack until completely dry. This time with vary upon your conditions, but will normally take about 8-10 hours in a dryer climate.
  • You may also dry the pasta in "nests." Place "nests" of pasta on a piece of parchment paper and dry fully on one side, about 4-5 hours. Flip the nests and dry on the other side, about 2-3 hours.
  • Store your pasta in an airtight container for about a month.
Recipe adapted from Here

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