Fresh Pasta
Fresh homemade pasta
Ingredients
2 cups flour
4 whole eggs, whisked
2 tbsp extra virgin olive oil
1 tsp salt
Extra flour for making dough and keeping surfaces non-stick
8 cups water
Instructions
Pour out the flour into a large bowl or counter. Make a well in the center to accommodate the olive oil and eggs.
In a separate bowl, whisk the eggs until well combined. Pour in the olive oil into the well and add the salt. With a fork, begin whisking in the egg a little at a time, bringing in a bit of flour from the sides of the well as you whisk. Do this until all the egg has been combined into the flour.
Flour the counter and your hand well and turn out the dough to begin rolling it into a ball. Anytime you see sticking on the counter or your hands - add more flour to them. Never add more flour directly to the pasta.
Begin kneading the dough by stretching it forward with the bottom of your palm and pull it towards you. Continue to add flour to your hands and counter to prevent sticking Do this for about 5-7 minutes; until the dough can be pinched and it springs back.
Wrap the dough with plastic wrap, ensuring none of it is exposed. Refrigerate for a minimum of 20 minutes or a maximum of overnight.
After the dough is done resting ; fill a large pot with the water and bring it to a boil
Flour your counter and hands; unwrap the dough and place it on the counter for flattening. Divide the dough into two even balls and roll it out to hold a flattened shape. Remember it should be fairly thin as it will puff up after cooking
If using a pasta press, the rolled out dough should match the width of the pasta press. If cutting the dough manually, the rolled out dough should be as thin and as wide as possible
After flattening out the pasta, cut it based on your method in the previous step and allow it to hang dry while you complete the process for the remainder of the dough
Boil the pasta until it is al-dente, about 5-7 minutes. Add to a sauce of your choice or any other seasoning
About This dish
This is the first in a series of basics. It’s not so much a full dish, but a recipe on a component that can be used in a variety of fully thought out dishes. When you make your own pasta, you have total control with what goes into it. You can choose to make it traditionally or even with plant based products. You can season it with hundreds of spices and herbs - the possibilities are endless!
My take on it here is the everyman version of the traditional set of ingredients. The components are very simple, yet super flavorful. That is part of the reason I enjoy Italian cuisine; the ingredients are so simple and to the point. Yet it packs a lot of freshness and flavor.
The process of making pasta by hand is quite enjoyable. You get to see it form right before your eyes. The effort you put into it really makes a difference in the quality of the pasta. It is important to keep everything floured and to not add flour directly to the dough. The dough should be moist, but not crumbly. The resting in the fridge is vital as well. If the dough is not fully wrapped in plastic, it can form a tough shell that is impossible to work with. If the dough is not fully rested, it will be very rigid and hard to roll out. As you try making pasta - you come to identify just the right adjustments to make to fit your preferences!
