This is an excellent kitchen basic to have in your repertoire... and an easy way to impress pretty much anyone.
|Being able to make a basic pasta from scratch will serve you well in life.|
Basic Egg Pasta, Hand-Made by You
|Make a well in the flour for your eggs, salt and oil.|
for each egg:
100 g flour*
pinch of salt
1/2 tbsp extra virgin olive oil
|Beat the wet ingredients together lightly.|
*Use italian 00 flour if you have it but don't feel like you need it. I normally use a mix of about half all-purpose and half durum semolina. You can also use a mix of all-purpose with whole wheat or spelt flour. Or just all-purpose.
|Gradually work the flour into the egg mixture, scraping your|
work surface as necessary.
**I use a large plastic serving tray, which is easier to clean than the counter and helps reduce the amount of flour which ends up on the floor, which is subsequently vacuumed up by Miss Bella the english springer hoover dog, which then results in great snorting and sneezing. Somehow the discomfort of snorting and sneezing has never dissuaded her from spending the entire time I'm making pasta squished between my shins and the lower cupboard just in case some flour manages to fall.
|When you get to this stage, your fork is no longer any good to|
you. Start kneading to finish incorporating the flours.
Knead the dough until smooth. This will take about 9 minutes. In the first couple of minutes, the dough will become evenly combined, then it will seize up. You haven't done it wrong: knead through the stiffness, I promise it will relax and become pliable.
Cover the dough and let it rest for at least 25 minutes. This is a good time to make some sauce.
|The dough is ready when you have kneaded the flours in,|
kneaded until it seized, kneaded through the stiffness, and
ended up with a smooth, soft dough. Let it rest before rolling.
If you are using a pasta roller, divide the dough into pieces about the size of an extra large egg. Flatten and dust with flour to prevent sticking in the roller. Run the dough through on the largest setting, fold over and run through again (dusting exterior with flour as needed) until it comes through smoothly. Run through the same setting once more. Reduce roller setting by two sizes and run the dough through twice, dusting with flour if needed.
|Divide the dough into sections for rolling.|
(If you are rolling by hand, divide the dough into manageable sized pieces for the size of your work surface and roll to desired thickness.)
|Keep the dough well-floured to prevent sticking.|
If the cutter that came from your pasta maker isn't broken because none of your cats knocked it onto the floor, use it to cut the desired width.
If you don't have a working cutter, roll the well-floured sheets of pasta up and cut the desired width with a sharp knife.
When you are ready to cook, add pasta to a large pot of vigorously boiling water, stirring as you add to help keep things separated. Fresh pasta will be cooked in 1-3 minutes (test as you go, it's done when it is firm and tastes fully cooked), depending on how thick and how wide it's cut. From frozen it will take 2-4 minutes.
|Roll the pasta sheets up into coils and use a very sharp knife to cut to desired width. You can use this recipe for stuffed pasta and lasagna too, but follow recipe directions for cutting.|
I do not have an Italian grandmother who taught me to make pasta, but I do have all the Italian grandmothers of the miracle of the internet. Plus a few years of trial and error. This recipe is a result of that, and for me, delivers the most consistently good results and disappointingly few dinner party leftovers.
Pasta making is a good skill to have. No matter how good the pasta you buy in the store is, it's never as satisfying and never as impressive as the pasta you make by hand. The pasta roller spends about as much time on the counter as the tortilla press, and it would be very difficult to decide between them which would be my desert island pick.***
***Okay, you are correct, the obvious answer is to take a rolling pin, but that's not much fun as a thought experiment, is it?