So far I haven’t met anyone who wouldn’t like pasta and making homemade pasta is almost better than eating it!
When we lived in Germany, our farmers market had a place where we could buy fresh pasta with a lot of different versions like “walnut pasta” or “spinach pasta” or “beet pasta” and so on. They also had delicious sauces – all fresh to buy! Now, since we live in Texas now, I had to learn how to make fresh pasta myself.
Homemade Pasta comes in all shapes and colors
There are so many different types of pasta and my recipe here has eggs in it, while other recipes are sometimes made just with water and flour. If you are buying eggs, make sure they are fresh, since your dough has to rest for some hours or maybe overnight before you can shape it and then it has to dry which again will take a while.
Change the color
If you don’t want your pasta to be yellow, you can use some natural ingredients, to change the color. Instead of the milk, you ad a little bit of spinach cooking water or some juice from beets. But be careful that your pasta doesn’t turn out to be too wet!
There are also a lot of different shapes of pasta. I am actually having trouble, memorizing all the names but the one that I am making in the video is called “Cavatelli”.
You can roll your pasta with a regular rolling pin … if you have strength and endurance! But a pasta machine makes things a lot easier and of course also faster. In my video, you see the Kitchen Aid attachment which works very well. Important to know: Never let these attachments get wet! Don’t wash them! If there are pasta pieces stuck, let them dry and remove them with the little brush that comes with it. A cheaper pasta machine is the hand crank version. The price range goes from $20 up to almost $100 (US $) and the cheaper ones seem to have ratings as good as the expensive ones. Get an overview of the pasta makers on Amazon, here: https://amzn.to/2JRfq8i
The pasta board that I show in the video is actually a gnocchi board and you can be ordered on Amazon here: Gnocchi Board. Now, if you don’t want to do this all by hand, there is a little machine for that which will speed things up a lot! Since this machine makes the process so much faster, you can directly cook your pasta without drying it first. Neat, huh?
Homemade Pasta from Scratch
- 250 g flour Tipo "00"
- 120 g egg yolks
- 1 egg
- 1 Tbsp. milk
- 1 Tbsp. olive oil
- some kosher salt
- Dump the flour onto a large board and create a well in the middle, large enough to put all ingredients in there.
- Set some of the flour aside.
- Put the egg yolks, the egg, the milk, olive oil and salt in the middel.
- Start scrambling the egg yolks and the egg with your fingers or a fork and mix the oil, salt and milk in, too.
- Start to add some flour from the rim, little by little.
- Carefully add more and more flour until it is no longer possible to mix it with a fork or two fingers.
- Start kneading with both hands.
- Knead for a long time and add more flour if the dough still feels soft.
- The dough should be very firm, about as firm as your ear lope feels if you press it with two fingers.
- Once the dough has the right consistency, shape it intp a ball.
- Wrap the dough airtight and let it rest in the fridge for 4 to 5 hours, so the gluten can relax.
- After the resting time, cut a piece off the dough. Press it into a flat shape and let it run through a pasta maker on the widest setting several times. Alternative: Roll it with a rolling pin.
- If you are working with a pasta maker, decrease the width of the machine and let the dough run through that, twice.
- Again, decrease the width and let the dough run trough it twice.
- Once your dough is thin enough (for this shape it should not be too thin!), cut it into pieces of about 2 inch x 1/4 inch or metric 2 cm x 1/2 cm.
- Put one of the pieces onto the pasta board.
- Use the backside of a knife, put it on top of the dough piece and press it with a downward movement along the board.
- Let the pasta dry, then cook as usual until al dente or soft.
4 thoughts on “Homemade Pasta from Scratch”
How much flour using cups?
It’s 2 cups. If you look at the ingredient list, there is a link just underneath where you can switch to US customary units.
Olá. Diferente a composição da massa. Aqui no Brasil. fazemos a massa na proporção de 100 gr. de farinha para 1 ovo, azeite , sal. Para colorir, usamos cores comestiveis em pó.
Vou fazer a sua receita para sentir textura e consistencia .
Com essa receita , é possível fazer massa para lasanha ?
Thank so google translate, I could translate your Portuguese text into this and I hope it’s accurate:
Hello. Different the composition of the mass. Here in Brazil. we make the pasta in the proportion of 100 gr. of flour for 1 egg, olive oil, salt. For coloring, we use powder colors.
I will make your recipe to feel texture and consistency.
With this recipe, is it possible to make lasagna dough?
Sim, você pode fazer lasanha dessa massa :-)
Yes, you can make Lasagna from this dough :-)
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