Ingredients
Equipment
Method
To Make Fresh Homemade Pasta By Hand
- Pour the flour in a mound on a large cutting board. Top with salt.
- Create a large well in the middle of the mound.
- In a small bowl, add the olive oil to the eggs and quickly blend together with a fork.
- Add the egg mixture into the center of the well.
- Using a fork, begin whisking the flour into the egg mixture. Slowly work in the surrounding flour into the egg mixture. The mixture will become thicker as the flour is worked in.
- Once the majority of the flour has been worked in and the dough begins to come together, set the fork aside and use your hands to fold in the rest of the dough until it forms a loose ball.
- Knead the dough for 8 - 10 minutes or until the dough is smooth and elastic. Sprinkle with additional flour if the dough appears to be too sticky, add water a tablespoon at a time if the dough appears to be too dry.
- Form into a ball and wrap in plastic wrap. Allow to rest at room temperature for 30 minutes to an hour.
- Divide the dough into portions, keeping the unused portions wrapped in plastic until ready to use.
- Roll out the pasta dough with a rolling pin on a lightly floured surface, or alternately by using a pasta rolling machine, creating whichever kind of pasta you like.
To Make Fresh Homemade Pasta With A Food Processor
- Add flour, salt, olive oil and eggs to the bowl of a food processor fitted with the blade attachment.
- Pulse for 10-15 seconds until all ingredients are incorporated and the mixture becomes crumbly.
- Remove the crumbly mixture from the food processor onto a large cutting board and using your hands, gather into a ball.
- Knead the dough for 1-2 minutes until it is soft and supple.
- Form into a ball and wrap in plastic wrap. Allow to rest at room temperature for 30 minutes to an hour.
- Divide the dough into portions, keeping the unused portions wrapped in plastic until ready to use.
- Roll out the pasta dough with a rolling pin on a lightly floured surface, or alternately by using a pasta rolling machine, creating whichever kind of pasta you like.
Nutrition
Notes
Cook the pasta in a large salted pot of boiling water until al dente, typically 1-7 minutes depending on the thickness of your pasta. Drain and use immediately.
If not using right away, let the pasta dry on a drying rack or on a baking sheet for 30 minutes to 2 hours. Fresh pasta can be stored in the fridge, in an airtight container, for up to 2 days or frozen for up to 2 weeks.To use frozen fresh pasta, thaw first then cook as usual.