Homemade Pasta is fairly easy to make. It’s amazing how much better fresh pasta tastes. You can cook it immediately or dry it to use later.
This year rather than making the usual new year’s resolutions like losing weight, saving money, etc. I decided to make fun goals. I love to cook and bake, but there are some things that scare me.
I think we each have our own things that you want to do but you are afraid you will fail so you just stick to what you know. I wanted to get out of that rut and not have to hear my husband say one more time that he wanted me to make pasta.
So I have set a goal for each month to make a food that I find hard or at least I think will be hard.
Is making your own pasta worth the time and effort?
Making pasta seems intimidating, but really it’s easier than you’d think. Also fresh pasta has a much better texture and flavor than store bought. It is worth every ounce of effort and every second of time.
What flour makes the best pasta?
Semolina flour is the best for making flour. However, all purpose flour will work just fine.
- 3 cups flour, 400 grams
- 4 large eggs
- Place flour on counter in a mound, dig a well, and crack the eggs into the well.
- Whisk the eggs with a fork and gradually pull flour into eggs. As dough gets thicker you may want to use your hands.
- Once dough is a ball begin kneading. You will have some flour left over when you begin kneading. You will pull most of it in as you knead.
- Knead for 5 - 10 minutes. If it becomes crumbly add a little bit of warm water.
- After kneading, wrap in plastic wrap and put in the refrigerator for 20 - 30 minutes..
- Remove from refrigerator and cut into 4 pieces. Roll into balls. One at a time take a ball and smash.
- Flatten it enough to fit into the dough roller and dust the dough with flour. I used the pasta attachments for my Kitchenaid mixer.
- Starting with the dough roller at the largest width. Turn mixer on and run dough through roller, fold dough, dust with flour, and run through dough roller again. Repeat 4 to 7 times.
- You will begin to see the dough change and the texture improve. Once the dough looks smooth, change the width on the roller to the next smaller width.
- Dust the dough with flour and run it through. Keep doing this until it is the thickness you want. My widest width was a 1 and it goes down to 8. I stopped at 5. After I got to 3, I used a pizza cutter to cut the dough in half because it got too long to work with easily.
- After I got to the thickness I wanted, I changed attachment to the fettuccine attachment. I ran the dough through it to cut it.
- You can cook them right away or dry them and cook later. Fresh pasta will cook very quickly.
Want to check out my other goals for the year? You can find them all on this post.