Making high-quality fresh pasta dough in the comfort of your kitchen is surprisingly easy.
In fact, homemade pasta is so simple you might wonder why you didn’t start sooner.
Note: This method is flexible depending on your equipment.
Photo: Victor Protasio
Add eggs and 112 teaspoons water to well; beat eggs with a fork.
Slowly incorporate flour into egg mixture.
Transfer to a work surface, along with any remaining flour in bowl.
Knead, pressing any loose flour into dough, until smooth and elastic, 8 to 10 minutes.
Wrap tightly in plastic wrap.
(If refrigerating, let dough come to room temperature before rolling, about 1 hour.)
Roll and cut into desired shapes.
To Roll and Cut with a Pasta Machine
Lightly dust a baking sheet with flour.
Unwrap dough and cut into 4 pieces.
Place 1 piece on a work surface; rewrap remaining pieces.
Flatten dough into a rectangle to fit machine.
Reduce roller width 1 notch and repeat, dusting with flour as needed.
(It is unlikely to make it through all controls.)
Lightly dust sheet with flour.
Transfer to baking sheet and loosely cover.
Repeat with remaining dough, overlapping sheets on baking sheet.
For Ricotta Roll-Ups
Lightly dust a baking sheet with flour.
Lightly dust with flour.
Transfer to baking sheet and cover.
Repeat with remaining sheets, stacking as needed on baking sheet.
(You should have 12 sheets.)
For Fettuccine
Lightly dust a baking sheet with flour.
Hook fettuccine cutter attachment to machine.
Working with 1 sheet at a time, pass through cutters.
Lightly dust with flour and gently toss to separate strands.
Transfer to baking sheet, grouping into 2 nests, or loose piles; cover.
Repeat with remaining sheets.
(You should have 8 nests.)
To Roll and Cut Dough by Hand
Unwrap dough and cut in half.
Place 1 piece on a work surface; rewrap remaining piece.
Flatten dough into an oval with the heel of your hand.
Lightly dust a baking sheet with flour.
Cut pasta sheet into 5 smaller sheets (about 7 by 5 inches each); discard scraps.
Lightly dust with flour.
Transfer to baking sheet and cover.
Repeat with remaining dough, stacking sheets as needed on baking sheet.
(You should have 10 sheets.).
Lightly dust a baking sheet and pasta sheet with flour.
Loosely roll pasta sheet into a long, flat log about 2 inches wide.
Cut crosswise into 14-inch slices with a sharp knife.
Lightly dust with flour and toss to separate strands.
Transfer to baking sheet, grouping into 4 nests, or loose piles; cover.
Repeat with remaining dough.
(You should have 8 nests.)
Recipes
Ricotta Roll-Ups In Creamy Pumpkin Sauce
Fettuccine With Cheesy Artichoke Sauce
