Home Made Pasta

[JoyfulCook]

Homemade and Handmade Pasta
recipe from Mario Batali
serves 6
5 to 6 cups unbleached all-purpose flour or bread flour
6 extra-large eggs
3/4 teaspoon extra-virgin olive oil
Make pasta dough:

Put 5 cups flour in a 12-inch-wide mound on a work surface. Make a 6-inch-wide well in center (down to work surface) with fist. (The outer wall should be 1 1/2 to 2 inches high.)





Break eggs into well and add oil. Beat eggs and oil together with a fork, then gradually beat in flour from inner side of well wall, keeping wall intact while mixture is runny, until it comes together in a cohesive, kneadable mass (about two thirds of flour from mound will have been incorporated).

Knead dough with floured hands, incorporating just enough flour on work surface until dough no longer sticks to hands. (It will still be a little tacky; you will have flour left over.)

Set dough aside and scrape up and discard flour from work surface
Lightly reflour work surface using some of remaining cup flour and continue to knead dough, reflouring hands often, until smooth and elastic, about 6 minutes more. (Dough should still be slightly tacky.)

Form dough into a ball, then dust well with flour and wrap in plastic wrap. Let dough rest 30 minutes at room temperature.
Rolling out the Pasta:
Here’s where the arm work out comes in.

Unwrap the dough from the plastic wrap. If the dough is sticky.. mine was… just dust it with flour. Cut the dough in half, put half on the big clean counter where you’re going to roll the pasta out, and rewrap the other half so it doesn’t dry out.

Lightly dust your work surface with rice flour or a little bit of all-purpose flour. Slowly and evenly begin to roll the dough out. Flip and twist the dough on the counter top to ensure that it isn’t sticking. If spots are sticking, lift the dough and lightly dust the surface with flour and continue rolling.

How thin do you need to roll the dough? Thinner than you think, it’ll plump up when cooked. I rolled mine thin enough so that I could vaguely see a magazine cover when placed under the dough. It should be thin



Once rolled out, take a pizza cutter and cut strips in your desired thickness. I made fettuccine sized noodles, but you can go just thinner for linguine or fatter for pappardelle… or even fatter for lasagna noodles. Just eyeball it if you have a steady hand. You can do it!

Once sliced, I loosely piled up the fresh noodles with just a bit of flour so they didn’t stick. I re-floured and fluffed them every once in a while just to make sure they didn’t stick. Loosely cover the cut noodles with plastic wrap and begin to roll and cut out the other half of dough.



Do you make your own pasta? share your recipes here with us please, if you do. Have you wanted to make pasta - well now is your chance with these great recipes!

[Dee514]

I first started making pasta with my grandmother when I was about 8 or 9. The pasta dough in my grandmother's ravioli recipe is the "standard pasta dough" recipe we have always used for all our homemade pasta.

Ravioli (Dough and Choice of 4 Fillings)

[JoyfulCook]

Dee514 wrote:
I first started making pasta with my grandmother when I was about 8 or 9. The pasta dough in my grandmother's ravioli recipe is the "standard pasta dough" recipe we have always used for all our homemade pasta.

Ravioli (Dough and Choice of 4 Fillings)

Thanks for that Dee I have saved it!

[MaMere]

I have made homemade pasta in the past, but it was years ago. The flavor is so much better, imho than "store bought"!
Need to get the attachment for the KA and make some.

[JoyfulCook]

MaMere wrote:
I have made homemade pasta in the past, but it was years ago. The flavor is so much better, imho than "store bought"!
Need to get the attachment for the KA and make some.

I am thinking about getting a pasta making machine......but I have never made it before. I can always try then dry it... probably thrown over a horizontal broom handle but it would do the job

[**Tinkerbell**]

I love homemade pasta too. You really can't beat it.

Dee, I have saved your family recipe. I hope I get a chance to try it out. I've been thinking about getting a ravioli maker, but can't decide if I should go new or old school...