This home made pasta dough is foolproof and simple to make by hand or along with your stand mixer with simply eggs, flour, olive oil, and salt. Italian by means of and thru. Here’s the right way to make pasta at dwelling.
Homemade pasta dough—we’re speaking the contemporary stuff constructed from scratch in your personal kitchen in accordance with Italian custom. It has a style and texture that’s each iota as spectacular as you’d think about.
There are numerous variations on the right way to make contemporary pasta. Some extra sophisticated than others. Yet this simple recipe depends on simply 4 components – flour, eggs, salt, and olive oil. Authentically Italian by means of and thru. And pretty and tender sufficient to make you weep.–David Leite
Homemade Pasta FAQs
What is 00 flour?
The magic of this explicit recipe will be present in its combination of fifty% Italian “00” flour* (which is decrease in gluten than most American flours, it’s an exceptionally gentle, nearly powdery flour that yields dough that’s softer and suppler and simpler to work with) and 50% Farina di Semola (finely floor, pale yellow, laborious durum wheat flour for making pasta and a few bread). It could be a little difficult to seek out 00 flour in some areas however chances are high you’ll discover it at most specialty shops, some grocery shops, and, natch, on-line.
Do I have to knead pasta dough?
The home made pasta dough that outcomes has simply the right firmness—kindly observe that the pasta dough ought to require some critical effort when kneading. When kneading or rolling the dough, watch out not so as to add an excessive amount of flour, or your pasta will probably be robust and style floury.
If I wished to make only one portion of pasta, how a lot flour and what number of eggs ought to I exploit?
It’s easy. The writer suggests permitting roughly 1 egg to three/4 cup of flour per entrée portion.
How ought to I serve this contemporary pasta?
Use it in any of your favourite pasta recipes, or costume it merely with marinara sauce, alfredo sauce, or toss it with just a little oil or butter and sprinkle with Parmesan cheese.
How do you retailer contemporary pasta?
This home made pasta is finest used after a short relaxation to dry it barely. If you need to retailer it for longer, mud nests of contemporary pasta calmly with flour and stash in a resealable plastic bag within the freezer. Cook from frozen.
Homemade Pasta Dough
This home made pasta dough is foolproof and simple to make by hand or along with your stand mixer with simply eggs, flour, olive oil, and salt. Italian by means of and thru. Here’s how.
Make the home made pasta dough
Sift the flour onto a clear work floor and use your fist to make a nicely within the heart.
Break the eggs into the nicely. Add the oil and a pinch of salt to the nicely. If you’re coloring your home made pasta dough, you’ll need to add the ingredient now. (See How To Color Homemade Pasta Dough under.)
Gradually combine the egg combination into the flour utilizing the fingers of 1 hand, bringing the components collectively right into a agency dough. If the dough feels too dry, merely add just a little water, a couple of drops at a time, as much as a few tablespoons; if the dough feels too moist, add just a little extra flour. Don’t fear, you may quickly develop accustomed to how the dough ought to really feel after you’ve made it a couple of occasions.) Note that you do not need to add an excessive amount of flour or your pasta will probably be robust and style floury.
Knead the pasta dough till it is easy, 2 to five minutes. Lightly therapeutic massage it with a contact of olive oil, tuck the dough in a resealable plastic bag, and let it relaxation at room temperature for at the very least half-hour. The pasta will probably be way more elastic after resting than it was earlier than.
Pass the home made pasta dough by means of the pasta machine
[Editor’s Note: You could opt to roll the pasta dough by hand using a long wooden rolling pin, although a pasta machine makes for far less work.] Feed the pasta dough by means of a pasta machine set on the widest setting. As the sheet of pasta dough comes out of the machine, fold it into thirds after which feed it by means of the rollers once more, nonetheless on the widest setting. Pass the pasta by means of this similar setting a complete of 4 or 5 occasions. This takes the place of kneading the pasta dough and ensures the ensuing pasta is silky easy.
Pass the sheet of pasta dough by means of the machine once more, repeatedly, progressively decreasing the settings, one move at a time, till the pasta achieves the specified thickness. Your sheet of pasta dough will turn out to be fairly lengthy—you probably have bother protecting the dough from folding onto itself or if you’re making ravioli, reduce the sheet of dough in half and feed every half by means of individually. Generally, the second-from-last setting is finest for tagliatelle and the final setting is finest for ravioli and every other shapes which can be to be stuffed.
After the sheet of pasta dough has reached the requisite thickness, hold it over a brush deal with or the again of a chair to dry just a little—this may make chopping it simpler in humid climate, because it won’t be so sticky. Or, in case you’re in a rush, you may mud the pasta with just a little flour and place it on clear kitchen towels and let it relaxation for only a quick spell.
Shape the pasta by hand (see directions under) or move the pasta by means of the chosen cutters (tagliolini, tagliatelle, and so on.) after which drape the reduce pasta over the broom deal with or chair again once more to dry just a bit, till able to cook dinner. (Alternatively, you may toss the reduce pasta once more calmly in flour—ideally semolina flour—and lay it out in unfastened bundles on a tray lined with a clear kitchen towel.) Use the pasta as quickly as attainable earlier than it sticks collectively or place it in a resealable plastic bag and stash it within the freezer.
Shape the contemporary home made pasta dough by hand
Tagliatelle On a calmly floured floor, roll or fold one aspect of the sheet of dough loosely in the direction of the middle of the sheet, then repeat with the opposite aspect in order that they nearly meet within the center. Gently fold one aspect on prime of the opposite, however don’t press down on the fold. Cut the dough into skinny slices with a pointy knife, slicing by means of the folded dough shortly and deftly in a single movement. (It takes little or no follow to get the hold of this.) Immediately unravel the slices to disclose the pasta ribbons. (You can do that by inserting the uninteresting aspect of a big knife into every slice and gently shaking it unfastened. If you wait, they may stick collectively. Trust us.) Hang the pasta to dry just a little earlier than cooking or mud it nicely with semolina flour and prepare in unfastened nests on a tray lined with a clear kitchen towel.
Pappardelle On a calmly floured floor, reduce the dough into large ribbons utilizing a fluted pastry cutter. Hang the pasta to dry just a little earlier than cooking.
Tortellini On a calmly floured floor, stamp out rounds of pasta utilizing a spherical cookie cutter. Pipe or spoon your favourite filling into the center of every spherical. Brush the sides with overwhelmed egg and punctiliously fold the spherical right into a crescent form, urgent the dough across the filling to push out any trapped air. Using your fingertips, bend the two corners of the crescent round to fulfill each other within the heart and press nicely to seal. Repeat with the remaining dough. Let dry on a floured kitchen towel for about half-hour earlier than cooking.
Ravioli If your pasta dough continues to be in a single sheet, reduce it into 2 equal parts. Cover one portion of the dough with a clear kitchen towel or plastic wrap when you work with the remainder of the dough. Spoon small mounds (about 1 teaspoon) of filling on the dough in even rows, spacing them at 1 1/2-inch intervals. Using a pastry brush, calmly coat the dough between the mounds with overwhelmed egg. Using a rolling pin, rigorously drape the reserved sheet of dough on prime of the mounds, urgent down firmly between the pockets of filling to push out any trapped air. Use a serrated ravioli cutter, a pastry cutter, or a pointy knife, reduce the ravioli into squares. Transfer the ravioli to a floured kitchen towel to relaxation for 1 hour earlier than cooking.
Cook the contemporary home made pasta dough
You will want about 4 quarts of water and three tablespoons of salt for each 13 to 18 ounces of contemporary or dried pasta. It is the big quantity of water that may stop the pasta from sticking collectively. Bring the salted water to a boil in a big pot or saucepan. Throw the pasta into the water. Stir the pasta instantly after you add it to the water and maybe as soon as once more. Stir the pasta solely a couple of times. If you have used sufficient water and also you stir the pasta because it goes in, it shouldn’t stick.
DO NOT COVER the pot or the water will boil over. Quickly deliver the pasta again to a rolling boil, stir, and boil till al dente, or agency to the chew, about 2 minutes. The pasta shouldn’t have a tough heart or be soggy and floppy. If following a specified cooking time, calculate it from the second the pasta begins to boil once more and have a colander prepared for draining.
Cooking occasions for contemporary and dried pasta differ in accordance with the dimensions and high quality of the pasta. The solely method to examine is to style it. However, the essential technique of cooking stays the identical.
Drain the pasta, holding again 2 to three tablespoons of the cooking water. Return the pasta to the pan (the dissolved starch within the water helps the sauce cling to the pasta). Dress the pasta immediately with the sauce immediately within the pan. (The Italian approach is ALWAYS to toss the cooked, scorching pasta with the sauce earlier than serving.)
Serve the recent pasta instantly along with your favourite sauce. Even a copious drizzle of olive oil or melted butter—cooked simply to the purpose of taking over a barely nutty, toasty brown tinge—and a smattering of contemporary herbs constitutes a sauce when the pasta is as tender and attractive as this.
How to paint Homemade Pasta Dough
Spinach Follow the Basic Pasta Dough recipe. Sift the flour onto a clear work floor. Next, puree 3/4 cup frozen cooked leaf spinach (squeezed to take away as a lot moisture as attainable) in a meals processor. Add it to the nicely within the flour. Continue as per the Basic Pasta Dough technique.
Tomato Follow the Basic Pasta Dough recipe. Add 2 tablespoons store-bought or home made tomato paste or sun-dried tomato paste to the nicely within the flour. Continue as per the Basic Pasta Dough recipe.
Beet Follow the Basic Pasta Dough recipe. Roast 1 purple beet till softened, about 45 minutes. Let cool. Peel and grate or puree in a meals processor. Add 2 tablespoons grated cooked beet to the nicely within the flour. Continue as per the Basic Pasta Dough recipe.
Saffron Pasta Follow the Basic Pasta Dough recipe. Soak 1 sachet of powdered saffron in 2 tablespoons scorching water for quarter-hour. Strain the water, discarding the solids. Whisk the eggs with the colourful saffron water earlier than including to the nicely within the flour. Continue as per the Basic Pasta Dough recipe.
Herb Follow the Basic Pasta Dough recipe. Add at the very least 3 tablespoons finely chopped contemporary inexperienced herbs to the nicely within the flour.
Black squid ink pasta Follow the Basic Pasta Dough recipe. Add 1 sachet squid ink to the eggs and whisk to mix earlier than including to the flour. You may have so as to add just a little further flour to the pasta dough.
Serving: 1portionCalories: 475kcal (24%)Carbohydrates: 72g (24%)Protein: 16g (32%)Fat: 13g (20%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 186mg (62%)Sodium: 73mg (3%)Potassium: 169mg (5%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 270IU (5%)Calcium: 42mg (4%)Iron: 5mg (28%)
Recipe Testers’ Reviews
Originally revealed May 20, 2010
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