Homemade Pasta
for BCLiving
December 2021
Making pasta from scratch is not as daunting as it might seem, and the time invested is 100% worth the reward. You don’t NEED a pasta maker just a rolling pin and a sharp knife, but the pasta machine will definitely speed things along (esp. if you have the attachment for a stand mixer).
It may take you a try or two, so give yourself an afternoon to experiment.
Makes 4-6 Servings
INGREDIENTS
- 2 cups “00” Flour (AP will also work) - and more for dusting/rolling
- 4 eggs
- sprinkle of kosher salt
INSTRUCTIONS
In a large bowl, mix the flour and salt together, and then create a well in the centre.
Crack the 4 eggs into the well, and then with a fork or your fingers, beat them together slightly. Once broken up, start adding the flour from the sides to the mixture, until a loose dough has formed.
On a floured surface, dump the dough out and begin kneading it for 5-7mins, adding flour as needed if it is too wet. The dough is ready when it is smooth, and if you poke it, it slowly springs back.
Cover with plastic wrap and let sit at room temperature for 30 mins.
When ready, cut the dough into 4 equal-ish pieces, wrapping the 3 you are not using back in the plastic wrap.
On the floured surface begin to roll the dough into a rectangle, then fold together like an envelope (if you are using a machine you can begin to pass it though). After laminating it a few times, start to roll it (either physically, or on smaller and smaller settings on your pasta maker) until it is quite thin and uniform - continue to thoroughly dust it with flour as needed.
You can now cut it into whatever shape you’d like. If you have an attachment for your machine, run the pasta through and sprinkle with flour again, forming into nests if using immediately. If you want to cut wider strips, fold the sheet of pasta accordion style and cut evenly with a sharp knife.
To dry it, find yourself a pasta drying rack – and it also freezes very well this way!
To cook, bring heavily salted water to a boil, and gently drop the fresh pasta in. It only takes a few minutes to cook (depending on the shape and thickness), so keep watch, and have your sauce ready to go.
(Note: frozen pasta will take a few extra seconds to cook.)
