For the next few weeks, we’re going to focus on the wonderful world of pasta. A subject in which I am well-versed. That is making and eating it 😉
Today I’m going to share my pasta dough recipe. Everyone’s is a little different, but this Fresh Pasta recipe is tried and true. It gives you the perfect taste and texture for any pasta dish. Once you make pasta from scratch, it’s hard to go back to the store-bought stuff.
It’s a lot easier that you think and absolutely worth taking a little extra time to whip up a batch at home.
Pile up 2 cups of flour on a clean work surface. Make a deep well in the middle, enough to accommodate 3 eggs.
Add in eggs, salt and olive oil. Start pulling theflour into the well from the sides. Do it a little at a time until the dough takes shape. Then, knead it for 8-10 minutes. Yes, 8-10 minutes! Think of the great arm muscles you’re going have 💪! All climates are different. So, if your dough is too sticky add a little flour, if it’s too dry add a little water.
Once the 8-10 minutes is up and your dough is smooth and elastic, form into a disk, wrap in plastic wrap and let rest for 20 minutes. You can also store it in the fridge for up to 24 hours, just let the dough come to room temperature before rolling it out. If you’re going to freeze the dough, put thewrapped disk in a zip top bag and make sure to get as much air out as possible. Use within one month.
Cut the dough into quarters. Keep the other pieces covered with a damp paper towel to prevent the dough from drying out while working with one-quarter at a time.
Press the quarter of dough flat so it easily fits into the pasta roller. I love my KitchenAid attachment. It makes the process very easy! Start off on the thickest setting of your pasta roller and begin to run the dough through the machine. Rollthrough each setting untilyou reach your desired thickness. My sweet spot for most pasta is a 6 or 7 setting on the KitchenAid attachment. It will get thinner and smoother with each pass.
Lay out your rolled pasta sheets on a well-floured surface. You can nowcut these up and use for lasagna, ravioli, tortellini,whatever your little heart desires ❤
Next week we’ll start to look at some of my favorite recipesthat use this fresh pasta dough.
Fresh Pasta
Author: Sarah 'n Spice
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- ½ teaspoon kosher salt
- ½ teaspoon extra-virgin olive oil
Instructions
- Pile up flour on a clean work surface. Make a deep well in the middle, enough to accommodate 3 eggs.
- Add the eggs, salt and olive oil into the well. Start pulling the flour into the well from the sides. Do it a little at a time until the dough takes shape.
- Knead for 8-10 minutes until smooth and elastic. All climates are different. So, if your dough is too sticky add a little flour, if it's too dry add a little water.
- Form into a disk, wrap in plastic wrap and let rest for 20 minutes. You can also store the dough in the fridge for up to 24 hours, just let it come to room temperature before rolling it out. If you're going to freeze the dough, put the wrapped disk in a zip top bag and make sure to get as much air out as possible. Use within one month.
- Cut the dough into quarters. Keep the other pieces covered with a damp paper towel to prevent the dough from drying out while working with one-quarter at a time.
- Press the quarter of dough flat so it easily fits into the pasta roller. Start off on the thickest setting of your pasta roller and begin to run the dough through the machine. Roll through each setting until you reach your desired thickness. My sweet spot for most pasta is a 6 or 7 setting on the KitchenAid attachment. It will get thinner and smoother with each pass.
- Lay out your rolled pasta sheets on a well-floured surface. You can now cut these up and use for lasagna, ravioli, tortellini, whatever your little heart desires.
I’m sharing this with my friends over at our weekly Fiesta Friday party co-hosted by Judi @ cookingwithauntjuju and Maggie @ Spoon in a Saucepan.
