Recipe by callmebazza
This is by far the BEST, simplest recipe for homemade pasta out there. I came up with these proportions after tweaking a few recipes I had found in cookbooks.
Top Review by Mr. D
This was so easy and exact. I was tying to make ravioli and this dough worked well, I needed to add a little more flour to keep the dough from sticking to my ravioli molds. Thank you; I'll keep this recipe in my main cookbook, I only keep the good ones!
- 1 egg
- 1 tablespoon water (cold)
- 1 teaspoon olive oil (extra virgin)
- 1⁄2 teaspoon salt
- 1 -2 cup white flour
Directions See How It's Made
- Recipe can be doubled, tripled, etc. I usually make a LOT and store in the fridge.
- Combine the first 4 ingredients and whisk together well with a fork.
- Add 1/2°C flour and mix with the fork until all lumps are gone.
- Keep adding flour little by little until a non-sticky ball is formed. (You will use between 1 & 1-1/4°C of flour, depending on the humidity, etc.
- Knead WELL about 10 minutes. Add light coating of flour as needed, until a firm ball is formed.
- Allow it to sit for 30 minutes.
- Cut off billiard ball-sized pieces and roll them out flat on a well-floured board. (Maybe 1-2 mm. thick).
- Fold thrice (3x) and cut noodles with a sharp knife roughly 4 mm. thick. - Similar to cutting soba noodles (Japanese buckwheat noodles) though with the thickness of udon noodles.
- Stretch out pasta and let dry (either hanging or on a plate) for a few minutes up to an hour.
- Cook in a pot of boiling, salted water for 2-3 minutes or until the pasta floats to the top.
- -->Super delicious with olive oil, crushed, raw garlic, salt and parm. cheese, but can be combined with any sauce. This pasta really holds onto sauces, unlike commercial dried pastas.