How to Make Fresh Pasta without a Pasta Machine

Article by: AllRecipes   
How to Make Fresh Pasta without a Pasta Machine
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Don't be intimidated by the idea of making your own fresh pasta - it takes some time, but it isn't at all hard, and once you get the knack it's a very pleasant way to spend some time in the kitchen and the taste and texture are worth the effort. All you will need is space to work and a rolling pin.
This is a basic recipe. Once you've had success with this, you'll no doubt want to start experimenting by adding different finely chopped herbs to the mix. Parsley and dill both work well and give a lovely colour.

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The most important step is obtaining the right ingredients. This pasta recipe has only three - flour, eggs and salt, so it is important that they be of good quality. The flour should be high protein and finely milled. If you can find it, use Italian 00 flour, which is talcum powder fine. Plain flour will work, but you'll be happier with the results of 00 flour, plus it is easier to incorporate without creating lumps. The eggs should be free range and organic as they have a much nicer taste.
On a clear workspace mound up two cups of flour, form a well in the centre, and crack three eggs into the well.
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Using a fork, gently beat the eggs in their well of flour. Do not rush to incorporate the flour or the mixture will become lumpy. As the flour walls erode, heap them up again with the side of your hand to stop the egg leaking through.
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When the dough starts to become too thick to stir you can start to knead it with flour covered hands, folding it and flattening it with your palm. Be aware at this point that the work surface will collect hard little patches of dough - scrape these off with a knife so they don't form hard chunks in your dough.
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Continue to knead the dough, adding sprinkles of flour to stop it from sticking. You will need to add enough that the dough is soft but not sticky. Proceed slowly so the dough doesn't become too dry. When you end up with a nice ball that is smooth and not sticky, divide the dough in two and let it rest for 15 minutes under a tea towel.
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Clean your work surface of any sticking pieces of dough with the edge of a knife, or move to a different work surface. Roll out one of the dough balls, sprinkling it with flour and flipping it over regularly. Try and keep the dough in a roughly rectangular shape as this will make it easier to slice in the next step. Continue to roll it and flip it until the dough is as thin as you can make it without it becoming unmanageable: 1-2 mm is ideal.
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Add a final dusting of flour to both sides then loosely roll up the dough from one of the narrow ends. Using a very sharp knife, cut the dough into strips as wide as you'd like your final pasta to be - very thin for spaghetti, wider for fettuccine.
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When you have sliced half the roll of dough, unwind the coils and drape them over a rod to dry. You can use a clothes hanger, a towel rack or anything that is handy. Proceed with the other half of the dough. Don't leave it too long or it will start to stick. Repeat with the other ball of dough. You can cook the pasta right away, or let it dry for several hours and then store it for up to a week. If you're cooking it, remember that it will take significantly less time than dried pasta. It should be firm but not chewy, which takes about five minutes in boiling salted water.
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