Handmade Fresh Pasta
photo by vinita
- Ready In:
- 1hr 5mins
- 1 egg
- 1 tablespoon water (cold)
- 1 teaspoon olive oil (extra virgin)
- 1⁄2 teaspoon salt
- 1 -2 cup white flour
- 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.
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This recipe gets five stars from me! It was very simple, the directions were clear and the results were great. I really enjoyed the texture of the pasta. I made the pasta with no special equipment, just a mixing bowl, fork and rolling pin. If I make a larger quantity though, I think I'll go the Alton B route and use my small laundry rack for drying the pasta. Also, next time I will roll the pasta out even thinner (closer to the 1-2mm recommended) because it swells nicely when cooking and it could be too thick for some uses. I ate this with sauteed mushrooms and onions in a cream sauce. Yum!! Thanks Bazza!
Very easy and delicious! I did however, only used 1 cup of flour...more would have been way to much. This was my first attempt at making pasta and I'm guessing it's pretty much like making any kind of dough; you use as much flour as you need.... my 2 & 1/2 year old loved helping me make the long strings!!
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