- Prep Time:
30 Min - Cook Time:
5 Min - Difficulty:
easy
- Serves:
6
Homemade Pasta
Description
Homemade pasta is so cheap and easy to do. It is also a great way to get kids into the kitchen and plant the seed of a love to cook. Shoot, it is almost like playing with play doh.
add to shopping list Ingredients
4 cups all-purpose flour
4 eggs
1 tsp Kosher Salt
Preparation
Measure the flour and salt into a large mixing bowl, make a hole in the center and drop the eggs into it. Using a fork, wisk the eggs slowly into the flour. If the dough is too dry add a little water, if it is too wet add some flour.
Remove the dough from the bowl to a slightly floured surface. Knead the dough until you have achieved smooth dough. The goal is smooth dough that does not stick to your fingers.
Cut off about 1/8 of the dough and cover the rest with a damp towel.
It does not matter if you are using a pasta machine or hand rolling from this point on. The same basic steps are involved.
You will want to roll out the dough using the #1 setting on your machine or to about a ¼ an inch, lightly flour if necessary, fold over and repeat 6 to 8 times.
After this, you can roll the dough to your desired thickness and cut. I like to make little nests with the pasta.
Boil right away or dry on a cooling rack and store in a zip top bag for up to a week.
Reviews
4/08/10
Theresa111 says:
This does look simple. I have been wanting to buy a pasta attachment for my Kitchen Aid Mixer, but never have. Do you ever use different flours?
4/08/10
It is incredibly easy.
I usually just go with AP flour. It is always something I have on hand. A lot of “true” Italian recipes call for 00 flour. They are basically (and I say basically. It is not the exact same thing, so nobody get mad) the same thing. 00 refers to how finely ground the flour is. They both have similar protein levels, so the dough it produces is about the same. 00 flour just looks more like cake flour.
I know a lot of people also add semolina flour to their dough. This produces a little more toothy pasta. Personally, I don’t think it makes a big enough difference to keep semolina on hand just for that.
Adding some whole-wheat flour is a nice way to get some more flavor, tooth and fiber in your dough. Just be careful not to substitute too much or you will be left with tough, crumbly dough. A little goes a long way.
