Learn how to make fresh pasta with this 2 ingredient Homemade Pasta Recipe every time. It is super easy to make by hand or in a food processor. Fresh homemade pasta has delicate texture and simply tastes better than store-bought pasta.
Why is Homemade Pasta better?
- Homemade pasta is not as chewy as store-bought pasta.
- It tastes better.
- It has a delicate consistency.
- It feels light.
- It absorbs sauces much better, especially the sauces based on butter or those containing cream.
- It is cheaper than factory-made pasta.
Ingredients for Homemade Pasta
Homemade pasta (Bolognese style) is made of eggs and soft-wheat flour .
✖ Salt-You don’t need to add salt since the sauce usually has it.
✖ Olive oil imparts the firmness.
✖ Water makes homemade pasta gummy.
Homemade Pasta for Two or Four
2-3 Standard Serving Portions
- 1 cup unbleached flour + 2 large eggs= ¾ pound/ 340 gm.
4 Standard Serving Portions
- 1 ½ cup unbleached flour + 3 large eggs= 1.1 pound/ 510 gm.
How to Make Homemade Pasta?
- Combining the eggs and flour. Nobody can tell you how much flour you will need. That’s why I always prefer to do it by hand, I can easily adjust the proportion. Food processor will work as well. Put the flour on the work surface, make a well in the center. Break the eggs into the well. Beat the eggs with a fork/balloon whisk as if you are making an omelet for 1 minute. Start whisking some flour, little at a time until eggs are not runny. Combine eggs and flour, using your hands until you get a smooth dough.
- Kneading is the most important step in making fresh pasta. Dough can be kneaded in a food processor but the result is far less satisfactory. Using your hands, fold the dough in half, press hard against it with your palm and repeat the same. Turn the dough in the same direction ( clockwise or couterclockwise). Keep kneading for about 8 -10 minutes. You should get a very smooth dough.
- Making Pasta. Divide the dough into 9 equal parts, if you made pasta dough for 4 (1 ½ cup unbleached flour + 3 large eggs) or 6 equal parts (1 cup unbleached flour + 2 large eggs) if you made for 2-3 servings.The formula is easy-the amount of dough parts for thinning should be three times as many as the eggs used (eggs x 3= amount of dough parts).
- 2 eggs=6 equal dough parts
- 3 eggs= 9 equal parts
- 4 eggs=12 equal parts
How to Make Fresh Pasta in a Food Processor
It is the easiest and quickest way to make fresh pasta. Put all the ingredients for pasta into the food processor with a blade attachment, then pulse for 10-20 seconds or until you get a crumbly texture. Transfer onto the work surface and knead about 2-3 minutes until it becomes elastic and smooth like baby skin. Form a ball, wrap in plastic and allow to rest for 10 minutes. Divide pasta dough as described above.
How to Make Fresh Pasta with a Pasta Maker
Take a piece of dough and flatten it. Run it through the pasta machine 2-3 times to achieve the desired thinness. Transfer the flattened strip onto a towel.
Repeat with the rest of the dough as describe above. All the pasta strips should have gone through the narrowest opening. The strips will get longer as they becoming thinner. Allow the pasta strips to dry for 5-10 minutes on the towel.
Cutting. Choose the desired set of cutters and run each pasta strip through it, then place onto the towel and separate them.
Cook in the boiling, salted water.
How to Make Fresh Pasta without Machine
Fold the pasta strips into flat rolls. Simply fold each strip along its length to make a flat roll about 3 inches/ 7.5 cm wide. Using a sharp knife, cut the roll into ribbons, about ¼ inch/ 0.5 cm wide. Once you are done with cutting, unroll the pasta, they will have the same length as the pasta strip.
How to Store Fresh Pasta?
When a pasta strip is cut, take several pasta ribbons and curl them into circular nest shape. Allow to dry completely before storing, otherwise some moisture will cause mold to grow on pasta. I usually let pasta nests dry for 24-30 hours. Once it is completely dried, transfer to a box or container. Store in a dry place, don’t refrigerate!
When you cook it, properly dried (not refrigerated) pasta has the same texture and flavor as the fresh homemade pasta.
Recipes with fresh pasta
SALMON PASTA WITH CAPERS
HOMEMADE PASTA RECIPE
Ingredients
- Unbleached flour- 1 ½ cup
- Large eggs-3
Instructions
- Put the flour on the work surface, make a well in the center. Break the eggs into the well. Beat the eggs with a fork/balloon whisk as if you are making an omelet for 1 minute. Start whisking some flour, little at a time until eggs are not runny. Combine eggs and flour, using your hands until you get a smooth dough.
- Using your hands, fold the dough in half, press hard against it with your palm and repeat the same. Turn the dough in the same direction ( clockwise or couterclockwise). Keep kneading for about 8 -10 minutes. You should get a very smooth dough.
- Divide the dough into 9 equal parts. Allow to rest for 10 min.
- Take a piece of dough and flatten it. Run it through the pasta machine 2-3 times to achieve the desired thinness. Transfer the flattened strip onto a towel.
- Repeat with the rest of the dough as describe above. All the pasta strips should have gone through the narrowest opening. The strips will get longer as they becoming thinner. Allow the pasta strips to dry for 5-10 minutes on the towel.
- Choose the desired set of cutters and run each pasta strip through it, then place onto the towel and separate them.
- Cook in the boiling, salted water.
Notes
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