Perfect Homemade Pasta
Making fresh pasta at home is easier than you think! With just three simple ingredients, you’ll achieve a silky, elastic dough perfect for any pasta shape. Follow these detailed steps for authentic Italian pasta every time.
Ingredients
350g '00' flour (or all-purpose flour)
50g semola rimacinata flour (or replace with more '00' flour)
228g eggs (about 4 large eggs)
Instructions
Prepare the Dough:
In a large mixing bowl, combine the '00' flour and semola rimacinata flour. If you don’t have semola, simply use 400g of '00' flour.
Transfer the flour mixture onto a clean work surface and shape it into a mound. Use a bowl or your hands to create a deep well in the center.
Incorporate the Eggs:
Crack the eggs into the well. Using a fork, gently whisk them, gradually pulling in flour from the sides. Continue mixing until the eggs thicken into a soft, paste-like consistency.
Be careful not to let the eggs spill over—work slowly to keep them contained within the flour mound.
Form the Dough:
Once the mixture becomes too thick to mix with a fork, use a bench scraper or your hands to fold the remaining flour into the dough. Work in an up-and-down motion, ensuring even incorporation.
Bring everything together into a rough, shaggy mass. If the dough seems too dry, lightly wet your hands and continue kneading. If it’s too sticky, dust it with a small amount of flour.
Knead the Dough:
Knead the dough for about 10 minutes, pressing and folding it repeatedly until it forms a smooth, elastic ball.
Wrap the dough tightly in plastic wrap and let it rest for 10 minutes. This allows the gluten to relax, making the dough easier to work with.
Second Knead & Final Rest:
After the initial rest, knead for another 3-4 minutes until the surface is smooth and uniform.
Wrap again and let the dough rest for at least 30 minutes at room temperature (preferably 1 hour) before rolling it out.
Rolling the Dough:
Cut the dough into smaller sections. Working one piece at a time, flatten it slightly and dust with a little flour.
If using a pasta machine, start at the widest setting and pass the dough through. Fold it in half and repeat 3-4 times to develop structure.
Gradually decrease the thickness setting, rolling until you reach your desired thickness. For most pasta types, setting 6 or 7 on a KitchenAid or 5 or 6 on a Marcato works well.
Cutting & Shaping:
Cut the pasta into 10-11 inch (25-28 cm) sheets. Lightly dust with semolina to prevent sticking.
For tagliatelle or pappardelle, fold the sheet lengthwise and slice into 1-2 inch (3-4 cm) strips.
Carefully unfold the strips and dust them with semolina before arranging them into loose nests or laying them flat on a tray.
Cooking the Pasta:
Bring a large pot of salted water to a rolling boil. Add the pasta and cook for about 2 minutes, checking for doneness. Fresh pasta cooks much faster than dried pasta!
Drain and toss with your favorite sauce.
Tip: For a faster method, blend the eggs and flour in a food processor. Pulse until a dough forms, then knead until smooth.
Enjoy your homemade pasta with a delicious sauce of your choice! 🍝
