There is nothing quite like the satisfaction of making fresh pasta from scratch. This classic Italian dough relies on just two high-quality ingredients: all-purpose flour and fresh eggs. The result is a tender, silky sheet of dough with a superior texture that dried pasta simply cannot match. It absorbs sauces beautifully, making it ideal for rich ragùs, creamy butter and sage, or delicate vegetable fillings. While it requires a bit of patience to knead and rest, the process is meditative and rewarding. Serve it immediately for the best texture, or dry it slightly for storage. This versatile base is a staple for any home cook looking to elevate their Italian dinner game.
Fresh Pasta
Description
There is nothing quite like the satisfaction of making fresh pasta from scratch. This classic Italian dough relies on just two high-quality ingredients: all-purpose flour and fresh eggs. The result is a tender, silky sheet of dough with a superior texture that dried pasta simply cannot match. It absorbs sauces beautifully, making it ideal for rich rag&# 195;¹s, creamy butter and sage, or delicate vegetable fillings. While it requires a bit of patience to knead and rest, the process is meditative and rewarding. Serve it immediately for the best texture, or dry it slightly for storage. This versatile base is a staple for any home cook looking to elevate their Italian dinner game.Ingredients
Directions
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Place the flour in the work bowl of a food processor fitted with a steel blade.
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Add the eggs and process until the dough comes together and forms a ball that rides around on top of the blade.
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If the mixture is too dry and fails to form a ball, slowly add just enough water to bring it together, no more than 1 tablespoon.
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The dough ball should be slightly sticky; if too sticky and soft, add flour 1 teaspoon at a time until the texture is correct.
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Knead the dough by running the processor until the ball rides around on top of the blade, becoming smooth.
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When smooth enough, remove the dough from the processor and wrap it tightly in plastic wrap.
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Let the dough stand at room temperature for at least 45 minutes to relax the gluten.
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Divide the dough into quarters; work with one portion at a time, keeping the remainder wrapped in plastic.
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Flatten the dough portion, then run it through a pasta machine on the widest setting.
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Fold the sheet in half and run it through again, folded edge first.
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Repeat this folding and rolling process 2 or 3 times to laminate the dough.
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Fold the dough in half again and run it through sideways to ensure even texture.
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Repeat the sideways rolling 2 or 3 more times until the dough is satiny and smooth, no longer sticky or dimpled.
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Change the pasta machine to the next-narrower setting and run the dough through once.
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Continue rolling through progressively narrower settings until you reach the next-to-last setting.
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Before rolling at the next-to-last setting, cut the pasta sheet in half.
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After rolling, lay the pasta sheets on a lightly floured dish towel and cover with another towel to prevent drying.
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Repeat the rolling process until all dough portions have been processed into sheets.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 366.4kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 1.0g5%
- Cholesterol 93.2mg32%
- Sodium 32.8mg2%
- Total Carbohydrate 68.7g23%
- Dietary Fiber 2.4g10%
- Sugars 0.5g
- Protein 12.2g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Fresh pasta can be stored in the refrigerator for up to 2 days. For longer storage, dry the sheets completely and store in an airtight container, or freeze the cut pasta on a baking sheet before transferring to a bag.
For a richer, more elastic dough, use 00 flour or bread flour. For a vegan version, substitute the eggs with water and a tablespoon of olive oil, though the texture will be more brittle.
Fresh pasta cooks much faster than dried pasta, usually in 2-3 minutes. Boil in generously salted water. Do not rinse after cooking.
Always clean your pasta machine with a brush or dry cloth, never with water, to prevent rust.
