If we say, “Let’s make pasta from scratch today,” you’ll probably look at us and think we’re nuts! Making pasta from scratch may seem daunting, but it’s really satisfying. Imagine taking a bite of freshly made pasta topped with your favourite sauce…ahhh…utterly blissful!
Homemade pasta is an ancient art in Italy and with just a fresh pasta sheet, you can get ravioli, tortellini, lasagna, tagliatelle, spaghetti or whatever shape you want. That’s your passport to a delicious plate of pasta.
So, does making pasta from scratch really require special skills? Since basically the dough is made from two ingredients only: eggs and flour. Well, it does require the correct ratios and a steady hand to keep it from turning into a pile of mess. Here’s what you need to know to make a light, springy, delicate fresh pasta whether is for your tagliatelle or ravioli.
With just your hands and a rolling pin, let’s get cracking. We’re gonna make the basic egg pasta, which is the most common form of fresh pasta in Italy.
4 cups all-purpose flour
6 large eggs
½ teaspoon salt
½ teaspoon extra virgin olive oil
- On a large cutting board, place the flour in a mound. Create a well in the center similar to a volcano.
- Beat the eggs, salt and oil in a bowl and pour it into the mound.
- Use a fork and start whisking the eggs, slowly combining the eggs and flour together until the egg mixture is nice and thick.
- Then use your hands to fold the rest of the dough together until combined.
- Knead the dough for 10 minutes or till the dough is smooth and elastic. To prevent sticking, sprinkle more flour on the board.
- Shape the dough into a ball and wrap it tightly with cling wrap.
- Rest the dough at room temperature for 30 minutes.
How to roll fresh pasta:
- Shape one wedge into a flat disc, the roll it with a rolling pin until you reach your desired thickness, usually between 1-2mm thick. Add more flour to prevent sticking.
- Use a knife and slice the dough into 5-inch sections. Then roll them up into flat cylinders very loosely.
- Cut the cylinders crosswise to create your desired width of noodles.
- Transfer the pasta onto a drying rack and lay it on a floured surface to dry for 30 minutes.
Tips on cooking fresh pasta
Cooking fresh pasta is the same as dried pasta. However, keep a close eye on fresh pasta as it cooks much faster than dried pasta. When it is al dente, strain the fresh pasta and serve with your favourite sauce.