Making pasta from scratch can be quite rewarding, and it's easier than you might think.
Here is a simple recipe for fresh pasta that even beginners can follow. This recipe makes about 4 servings.
Ingredients:
- 250 grams plain flour, plus extra for dusting
- 1/2 teaspoon salt
- 3 large eggs
Instructions:
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On a clean work surface, mound the flour and create a well in the centre. Add the salt.
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Break the eggs into the well. Using a fork, begin to gently beat the eggs, gradually drawing in flour from the sides of the well to combine.
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Continue mixing the flour with the eggs until a sticky dough begins to form.
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Once the dough is coming together, use your hands to fold in the rest of the flour. If the dough is too sticky, add a bit more flour. If it's too dry, add a bit of water.
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Knead the dough. Push it, pull it, and push it back down again. Work the dough until it is smooth and elastic, about 10 minutes.
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Wrap the kneaded dough in cling film and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out.
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After the dough has rested, divide it into four equal pieces.
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Keeping the other pieces covered so they don't dry out, lightly flour your work surface again. Flatten one piece of dough into a thick disk and start to roll it out, aiming for a thickness of about 1mm. Rotate and flip the dough occasionally to ensure even rolling. Repeat with the remaining pieces of dough.
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Once you've reached the desired thickness, you can cut the pasta into your preferred shape, such as fettuccine, pappardelle, or lasagne sheets.
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To cook the pasta, bring a large pot of salted water to a boil. Add the pasta and cook for 1-3 minutes, depending on the thickness of the pasta. Fresh pasta cooks much faster than dried pasta. Taste it to determine when it's cooked to your liking.
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Drain the pasta, reserving a bit of the pasta water for your sauce if desired.
Creating homemade pasta is a rewarding culinary journey that revolves around mastering a few fundamental principles. Start with fresh, high-quality ingredients, including fresh eggs and good quality flour, as they make a real difference to the outcome. The texture of your dough is crucial—it should be firm but malleable, neither too wet nor too dry, and adjustments can be made by adding a touch of flour or water as needed. Kneading is key to developing the gluten in the flour, which gives the pasta its desirable texture; spend at least 10 minutes kneading until your dough is smooth and elastic. Let the dough rest for at least 30 minutes before rolling; this step relaxes the gluten, making it easier to roll out. As you roll, maintain a consistent thickness for even cooking and dust your workspace with flour to prevent sticking. When cutting the pasta, whether by hand or machine, a light dusting of flour will prevent it from sticking together. Keep in mind that fresh pasta cooks much faster than dried, often being ready within a minute or two, and it should retain a slight bite when done. If you're not using the pasta immediately, dust it with flour and cover it loosely or allow it to dry laid out flat. Embrace the process, take your time, and remember that practice truly makes perfect in the art of pasta making.
Enjoy your fresh homemade pasta with your favourite sauce!