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How I make pasta from scratch

It’s not that difficult. Level: easy

 

I can eat pasta all week, and making fresh pasta is not as difficult as you might think. My secret is dumping everything in the stand mixer and letting it do the work! Alternatively, kneading the dough by hand is not that difficult too. It’s good exercise. Here’s a step-by-step guide to making fresh pasta in a jiffy.

By the way, I use double zero flour, because it has the most refined texture and makes the pasta silky. I don’t mind using all-purpose flour when I run out of 00 flour.

Fresh pasta with bacon, egg, and mushrooms.

Drying the pasta in a drying rack to prevent it from clumping together before cooking.

You may cook it immediately, or if you want to store it for later use, make sure to use a liberal amount of flour to keep it from sticking. (I would refrigerate for up to a day only.)

Yields 5 Servings
Prep Time 10 mins
Total Time 1 hr

Ingredients
  

Fresh pasta

  • 2 c “00” flour
  • 3 eggs
  • 1 TBSP olive oil
  • a pinch of salt

With semolina:

  • 1 c "00" flour (or all-purpose flour)
  • 1 c semolina flour
  • 3 eggs
  • 1 TBSP olive oil
  • a pinch of salt

With whole wheat flour

  • 1/4 c whole wheat flour
  • 3/4 c “00” flour
  • 1 c semolina flour
  • 3 eggs
  • 1 TBSP olive oil
  • a pinch of salt

Whole wheat flour only + semolina

  • 3/4 c whole wheat flour
  • 1 c semolina flour
  • 3 eggs
  • 1 TBSP olive oil
  • a pinch of salt

Directions
 

  • Create a small mountain of flour and, using a spoon, begin building a hole in the middle. It should end up looking like a small volcano.
  • Gradually add eggs in the volcano’s hole and carefully incorporate eggs and flour
  • Once all ingredients are mixed, knead the dough by pulling, stretching, and folding for about 3-5 minutes, or until elastic and semi-easy to mold.
  • Mold the dough into a sphere, and wrap it in plastic wrap and rest for 30 minutes, or until the dough becomes more relaxed, elastic and easier to mold.
  • Cut the dough in four pieces. Grab the first one and keep the other wrapped, or cover them slightly wet towel to keep them fresh.
  • Flatten the first piece and run it through the widest setting of your pasta maker. Increase the thinness number by one level each time you run the pasta through the machine.
  • Once you can see your fingers through the dough, proceed to cut the fettuccine, or any shape you wish.
  • In a pot with boiling water and salt, cook the pasta for 1 minute or until it feels tender to bite.

Video

Notes

Serve with your favorite pasta sauce.

About author

Articles

Spanning two decades of a career in publishing, she began to see the lockdown as a priceless boon – for it has given her the leisure of unleashing her potential as an amateur baker, writer, and digital publisher.

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