For fresh homemade pasta dough– ▢3 eggs whisked ▢2 cups flour all purpose flour or semolina flour ▢1 tbsp olive oil ▢1 tbsp salt freshly ground kosher salt or sea salt ▢1-2 tbsp flour for rolling dough
For cooking fresh handmade pasta– ▢Water ▢1 ½ tbsp salt
Set up pasta dough ingredients. Pour flour on a dry work surface like a butcher’s block. Make a small well in the center of the flour (like a mini crater), making sure there is still a little flour at the lowest part. Add whisked eggs to the flour well, along with the olive oil and salt. Mix together pasta dough. Use a fork to gently fold in the flour from the outside of the well into the center, gently whisking the mixture as you go. It might get a bit wet and messy for a moment, that’s no problem, just guide the liquid back into the pasta dough mixture until all ingredients are combined.
Knead pasta dough with hands. Once the mixture has all ingredients incorporated and you can hold the dough in your hands, it’s time to knead it. To do this, fold each corner of the dough to the center with your fingers and once it’s in the center, use the heel of your hand to push the dough into a ball. Continue turning the dough and kneading new corner pieces into the center for about 10 minutes, until the gluten binds and the pasta dough becomes smooth.
Set pasta and prepare it for cutting — Allow pasta dough to set. Wrap the ball of pasta dough tightly with plastic wrap. Store dough in the fridge for at least 30 minutes to set, up to overnight. This step helps the dough dry out a little so it’s easier to roll and cut into pasta shapes. Prepare dough for cutting pasta. When it’s time to make pasta, unwrap the ball of refrigerated dough and dust it with flour. Cut the ball of pasta dough into 1” discs. Each disc will become a sheet of pasta. Each sheet of pasta will become a handful of noodles.
Make the pasta sheets. Dust a large cutting board with flour. Take one disc of raw pasta dough and roll it out until you reach desired level of thickness, or until about paper thin. During the dough flattening process, fold the pasta sheets in half a few times as you roll them out to flatten the dough and make strong pasta. In the Sip Bite Go demonstration, the pasta sheet was about paper thin – almost thin enough to see through it.
Cut the noodles. Roll the pasta sheet or fold it over a few times (without pressing it together) and use a sharp chef’s knife to slice strings of pasta noodles into specific shapes. Different widths yield different pasta shapes. See information below for width dimensions. Lightly dust cut pasta ribbons with flour and set on a drying rack or in piles or “nests” on a cutting board. Repeat until all pasta discs have become noodles.
Cook fresh handmade pasta Bring a large pot of water to a boil. Instead of adding salt to pasta water when it’s cold, wait until the water is boiling. Add 1 ½ tablespoon of table salt for every pound of pasta. Let the water return to a boil, then add the homemade pasta. Fresh pasta cooks very quickly. Cook homemade pasta in salted boiling water until cooked throughout (1-3 minutes depending on thickness). Coat pasta in sauce if desired and plate.
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The dinner I need today, Looks delicious
For fresh homemade pasta dough–
▢3 eggs whisked
▢2 cups flour all purpose flour or semolina flour
▢1 tbsp olive oil
▢1 tbsp salt freshly ground kosher salt or sea salt
▢1-2 tbsp flour for rolling dough
For cooking fresh handmade pasta–
▢Water
▢1 ½ tbsp salt
Set up pasta dough ingredients. Pour flour on a dry work surface like a butcher’s block. Make a small well in the center of the flour (like a mini crater), making sure there is still a little flour at the lowest part. Add whisked eggs to the flour well, along with the olive oil and salt.
Mix together pasta dough. Use a fork to gently fold in the flour from the outside of the well into the center, gently whisking the mixture as you go. It might get a bit wet and messy for a moment, that’s no problem, just guide the liquid back into the pasta dough mixture until all ingredients are combined.
Knead pasta dough with hands. Once the mixture has all ingredients incorporated and you can hold the dough in your hands, it’s time to knead it. To do this, fold each corner of the dough to the center with your fingers and once it’s in the center, use the heel of your hand to push the dough into a ball. Continue turning the dough and kneading new corner pieces into the center for about 10 minutes, until the gluten binds and the pasta dough becomes smooth.
Set pasta and prepare it for cutting —
Allow pasta dough to set. Wrap the ball of pasta dough tightly with plastic wrap. Store dough in the fridge for at least 30 minutes to set, up to overnight. This step helps the dough dry out a little so it’s easier to roll and cut into pasta shapes.
Prepare dough for cutting pasta. When it’s time to make pasta, unwrap the ball of refrigerated dough and dust it with flour. Cut the ball of pasta dough into 1” discs. Each disc will become a sheet of pasta. Each sheet of pasta will become a handful of noodles.
Make the pasta sheets. Dust a large cutting board with flour. Take one disc of raw pasta dough and roll it out until you reach desired level of thickness, or until about paper thin. During the dough flattening process, fold the pasta sheets in half a few times as you roll them out to flatten the dough and make strong pasta. In the Sip Bite Go demonstration, the pasta sheet was about paper thin – almost thin enough to see through it.
Cut the noodles. Roll the pasta sheet or fold it over a few times (without pressing it together) and use a sharp chef’s knife to slice strings of pasta noodles into specific shapes. Different widths yield different pasta shapes. See information below for width dimensions. Lightly dust cut pasta ribbons with flour and set on a drying rack or in piles or “nests” on a cutting board.
Repeat until all pasta discs have become noodles.
Cook fresh handmade pasta
Bring a large pot of water to a boil. Instead of adding salt to pasta water when it’s cold, wait until the water is boiling. Add 1 ½ tablespoon of table salt for every pound of pasta. Let the water return to a boil, then add the homemade pasta.
Fresh pasta cooks very quickly. Cook homemade pasta in salted boiling water until cooked throughout (1-3 minutes depending on thickness).
Coat pasta in sauce if desired and plate.