How to Make Pasta at Home
Freshly made pasta
How to make pasta at home from scratch
Making Pasta is so quick and easy that you will wonder why you didn't try it before and you don't need a lot of fancy gear to start out. A Pasta maker will make it a lot easier but you can do it all by hand even down to cutting the pasta strips to begin with.
Our Italian friends first inspired us to give it a go making fresh pasta at home and once they gave us some basic directions on how to make pasta from scratch with our own free range eggs, we were away. They told us how very easily we could make all sorts of Pasta, Spaghetti, Fettucini, Ravioli, Gnocchi and noodles and also we could make it gluten free if we wished by using different flours instead of wheat and vary the texture by using different grains.
By now we could see that if might actually be easy to make pasta at home and we were pretty keen to get started and hauled out our Pasta machine that had been sitting in the cupboard waiting for an airing.
We asked for their recipe but recipe was something that required a lot of thought as they usually just did it automatically and added whatever was on hand at the time or to suit the meal or occasion. Besides it was almost too simple to even give a recipe they said.
We finally managed to get something from them that resembled a recipe that we could follow and they impressed on us that it could vary according to how much moisture there was around, what the flour was like and it seemed a zillion other things !
How hard could this be - they told us it was simple !! It turned out it was ,,,, now we have made pasta on a regular basis we laugh at how we thought it was difficult and can now add this and that ourselves, like tomato paste, spinach, and herbs to suit whatever sauce or meal we will end up making.
The Recipe for Home made Pasta
- The Recipe:
- One and a half cups of finely sifted flour
- Make a well in the middle and add two large free range eggs
- Fold the flour into the eggs gradually - gradually so it stays within the flour "well"
- Knead the dough until smooth and silky
- Cover and let it rest for at least half an hour - preferably an hour if possible
- Firmly attach the pasta machine to a table or bench
- Make sure you have a lot of clear space or you will have flour everywhere
- Use the most open setting to put the dough through your pasta machine
- Put through several more times dusting lightly with flour each time
- Every time you put the dough through the machine it is like kneading the dough
- If it becomes too wide, fold in half lengthwise into an oblong.
- Keep adjusting the clicks to the finer setting and add a fine dusting of flour each time.
- You should end up with a fine, silky length of dough
- Feed the length of dough through the cutting setting you prefer - usually there are several like noodle width, fettucini or spaghetti size
- either cook while fresh or hang it to dry on a rack or clothes airer until completely dry and store in an airtight tin.
- If you don't have a pasta maker roll thinly and roll up into cylinders and cut by hand with a knife or with a pizza cutter and when you unroll them you will have long strips like noodles. Neat eh ?
To cook your finished Pasta or Noodles Have a large pot of boiling, salted water ready and pop it in and swish it around briefly to separate the strands so they don't all stick together. Fresh pasta will take only a short time to cook so after a few minutes try it to see if its ready. The simplest and easiest way to serve is toss a sprinkling of herbs into the drained pasta, add a knob of butter or a drizzle of olive oil and a sprinkling of freshly grated parmesan cheese and wait for the compliments ! We love it with a squeeze of lemon juice over it too but our Italian friends shudder at the thought of it and say it doesn't go with pasta ! Just shows you its all in personal taste !