Fresh Homemade Pasta
- 3 1/2 cups all-purpose flour, unbleached
- 4 eggs, extra large
1. Place the flour in a mound on a wooden surface. Form a well at the center of the mound, and add the eggs in the well. Lightly beat the eggs with a fork, trying not to incorporate the flour.
2. Add in the flour slowly, starting with the inner rim of the well. You’ll want to keep the well shape going as you incorporate the flour.
3. Once the flour and eggs are mixed, begin to knead the dough with the palm of your hands. Add 1/2 cup of flour at a time if the dough is too sticky to work with. If the dough is too dry, add a little more egg.
4. Remove the dough from the surface once it becomes a cohesive mass. Lightly flour surface.
5. Knead dough (like you would with bread dough) for about 6-7 minutes or until smooth. Add flour to surface as necessary.
6. Set aside plastic-wrapped dough at room temperature for 20-30 minutes.
7. After dough has rested, flour work surface and begin rolling out dough.
8. Roll out as thinly as possible. Fold it in half and roll it out again. Repeat 4-6 times.
9. Roll it out again, and cut into thin strips. Roll out thin strips until they are similarly thin.
10. Roll up thin strips of dough and cut to your desired width. Flour pasta – otherwise they’ll stick together.
Recipe adapted from: The Manly Housekeeper
Cooking & Storing Pasta Tricks
- When you’re cooking the pasta, be sure to add a generous amount of salt to the water. You’ll need to cook it for 3-4 minutes, drain and rinse it when it’s done.
- If you’d like to store the pasta for future use, make sure to dry it out for an hour or so. The best method is to dry it on a dowel or a clothes drying rack. Placing the pasta on a paper towel works too, but the noodles might stick together. Place dried pasta in a sealable bag. Store it in the refrigerator for up to 3 days and the freezer for up to 3 months.