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Fresh Pasta Recipe – Easy Italian Pasta Dough Recipe
Don't we all love pasta! That easy to make and convenient staple food that comes in all sizes and shapes, whether they be Tagliatelle, Ravioli, Spaghetti, Linguine, Tortellini, Fettuccine or Penne. Oh the list goes on...
Most of the time, I'll admit, I'm lazy and I'll buy a dried store bought pasta at the cheapest price, but every once in a while I like to make my pasta fresh. Dinner parties and cooking for the family or loved ones normally is an incentive to make fresh pasta. There's just something chique about it.
Okay I'll stop blabbing on for ages and I'll show you my simple recipe. Below is a simple fresh pasta recipe that will literally take a few minutes to prepare and only a couple of minutes to cook. You can eat it plain, with some vegetables or with any sauce of your choice, whether it be tomato, cream, cheese or mushroom sauce.
Ingredients for Fresh Pasta
- 2 Large Eggs (Free Range, Organic or Regular)
- 200g Plain Flour
- Pinch of Salt (optional)
- 2 teaspoons of Olive Oil (optional)
(Always remember, 1 Egg per 100grams of Flour)
Method – Fresh Pasta Recipe
Making the Pasta Dough
- Sieve the flour into a large mixing bowl and add a pinch of salt (optional).
- Create a hollow in the centre of the flour, crack in 2 eggs and add in the olive oil (optional).
- Fold in the flour using a wooden spoon or fork to create what looks like large sticky breadcrumbs. Feel the dough with your fingers and if it feels too dry then add a couple teaspoons of olive oil.
- With your fingers, mix the dough into one dough ball and knead the pasta dough on a floured surface. Don't be gentle here.
- It is essential to knead the dough for a few minutes to create a good amount of gluten in dough so your pasta will have good elasticity. Pull it, stretch it, squash it! Let the pasta dough rest for a few minutes.
Note: To make it even more convenient, a food processor can be used instead of a mixing bowl.
Rolling the Dough and Shaping the Pasta
- You can either use a pasta machine to make your pasta or do it with a rolling pin and knife/pizzacutter, just like an Italian grandmother.
- Using the pasta machine feed the dough in the top of the machine while turning the leaver. When the strips of pasta (tagliatelle) come out of the machine, make sure to lightly dust the strips with some flour and let rest for 10 minutes.
- If you do not have a pasta machine, dust your worktop with some flour and roll out the pasta dough until very VERY fine. It will be quite hard to roll the dough as it is very elastic and tends to retract, so lots of elbow grease is essential. Roll the pasta dough until it is so thin that it is almost translucent.
- It is now time to cut the pasta into tagliatelle or whatever shapes you like. The dough can be used to make even ravioli or tortellini.
- For tagliatelli, run a sharp knife or pizza cutter up the thinly rolled pasta to create strips, about 1cm in diameter. The strips can be as long as you like.
- When you have cut the pasta, rest the strips on your arm and dust with a generous amount of flour to ensure the pieces won’t stick together.
- Lay the tagliatelli on a floured surface and leave for 10 minutes to dry slightly.
- The pasta can then be cooked straight away or stored in a refrigerator, in an airtight container, for up to 3 days.
Note: To speed up cutting you can carefully roll your flattened pasta sheet into a log shape and cut thin strips along the way. Think of cutting sushi, but really finely.
Cooking the Fresh Pasta
- Bring water to the boil in a medium sized saucepan, along with a drizzle of olive oil and a pinch of salt.
- Add in the fresh pasta and simply cook for up to 5 minutes, or until al dente.
- When your pasta is cooked, drain from the water straight away so it doesn’t get too soggy. You can now add the pasta to your favourite sauce or eat as you would usually.