Fresh pasta
Makes about 2 pounds pasta
I only made fresh pasta twice in my life, before this recipe. Now I am completely hooked on the simplicity, the sense of achievement & the taste/texture of this wonder. (I see what the chatter was about & it IS hard to go back to store-bought.)
This simple recipe (machine-assisted) contains nothing fancy and is corn-free, dairy-free & I have an egg-free version too for those that require it.
The whole thing can also be made by hand, rolled with a good ‘ol rolling pin & cut with a knife.
Now, Buon Appetito!
One pack makes 2 pounds of fresh pasta
Note:
To simplify: I highly suggest to beat eggs first & weigh. It takes the guesswork out of it considering free-range quantities can vary.
I learned how to make fresh pasta with Italian chefs and the consensus is 100 g flour to 1 egg (56-60 g) I like to reach the desired consistency with a little water and/or olive oil.
Ingredients
280 g (2 cups) pastry & pasta mix
180 g (about 3) farm-fresh free-range eggs* see notes on alternatives
water & oil as needed (see recipe)
*200g -250 g warm water instead of eggs
More notes!
You can of course easily make this by hand by mixing flour, liquids and simply kneading until smooth. I however love to place the lot in my kitchen aid with a paddle attachment & finally knead by hand on the countertop until smooth. (3-5 minutes.) If the pasta has many cracks (5th image) that do not seem to smoothen easily, drizzle some water on top & work in.
Scraps and end pieces? Line a baking sheet, freeze them and use for a minestrone!
Directions:
Place eggs, flour and salt in the bowl of a stand mixer with a paddle attachment. Turn to speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 Tablespoon increments.
Remove the dough and knead by hand for 2 -5 minutes. Kneading is not for developing gluten of course, but getting the dough smooth & soft & lump free. If the dough is cracking and seems too dry I drizzle in a little water or more egg.
Cut dough into four pieces and cover tightly before processing with pasta sheet attachment. Take one piece and flatten into a rectangular shape. No need to go overboard with adding flour. I suggest a light dusting of potato or tapioca starch in fact.
Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this many times to get a smooth dough.
Note: fold the pasta like a letter, 3 folds and pass it through the machine so the smooth sides are left to right.
Adding a little bit of flour or starch on each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller, then on #3. If you want thicker dough, don't do the #4 setting. If desired trim the edges of the pasta sheet.
Once again, lightly add flour/starch to each side of your long pasta sheet. Change the attachment to your spaghetti or fettuccine cutter and turn on to speed 2. Run the pasta sheet through and with your left hand, hold on to the pasta as it comes through the cutter. It's usually really long so I cut it and then wind it around my hand to create a nest. Allow pasta to dry for a few minutes before boiling.
To keep the gluten free pasta:
Freezing pasta is a great method for short and long-term storage. Here's how to do it.
Line a baking sheet with parchment paper, then arrange the pasta in an even layer.
Freeze, uncovered, for 1 hour until the pasta is hardened.
Transfer the hardened pasta to an airtight Ziploc freezer bag and store in the freezer. For extra protection from freezer burn, you can wrap the pasta in the parchment paper.
Cook from frozen (do not thaw!).
To cook the pasta:
To cook the fresh pasta, place it in boiling water, seasoned with sea salt, for 4 - 8 minutes, depending on how well-cooked you like it. I find 6/7 minutes ideal but depends on your Al dente preference and how thick your pasta was!
Check out how to make spinach and tomato pasta ravioli for some vibrant colors.
