There’s no time to waste! Here’s the long list of things needed to make your pasta dreams come true…
- 2cups All Purpose Flour
- 1/4 tsp salt
- 3 eggs
- 2tsp water
If you want to make fresh pasta at home – and trust me, you do – save yourself the hassle of rolling out the dough by hand and invest in a pasta machine. I myself bought one from Amazon for $25 and it couldn’t be easier to use. I also “inherited” a Kitchenaide mixer from a family member and I’ve lugged the bulky machine to 4 different apartments since receiving it… I highly suggest getting one yourself. Even if you have to sell your body on a street corner until you have enough money, do it – you can repress memories, you can’t however mix dough faster than a Kitchenaide. I usually get my dough started by hand because – come on – the feeling of egg yolks being mashed between flour and your fingers is oddly satisfying and if you don’t feel the same way that’s cool – I’d just suggest the all-you-can-eat pasta and breadsticks at olive garden you boring turd…
Anyways, mix your dry ingredients together and form a “well” large enough to hold 3 eggs in its center. Crack said eggs into the “well” and gently massage them into the flour. Once I start to form a dough like consistency I’ll move the party from the cutting board to the mixture and let the gyrating begin! In order to get my dough to stick together I’ll slowly add the 2tsp of water to the mixture at 1/2tsp increments until the dough starts sticking together and isn’t so grainy. Knead with the bread hook attachment for about 10 minutes to really let the dough form. After your dough reaches a non-grainy consistency cover it with saran wrap and let rest at least 45 minutes in your refrigerator before using.
After your dough has had time to rest you’re ready to start forming the doughy mass into fresh pasta! With floured fingertips slap your dough onto a floured cutting board and start rolling it out until it is thin enough to be ran through your pasta machine. Roll out your dough to the thinness of your liking, this will differ based on the type of pasta your making. After speeding through setting after setting and seeing your dough double in size you’ll begin to revere, and almost idealize the old italian women that used to complete this process entirely by hand. The whole process – including the 45 minute rising time – takes roughly an hour and the results are certainly worth the work.
- Purchase pasta machine!
- Mix flour and salt together – make well in the center.
- Crack eggs into well and begin to fold flour into eggs.
- Once the dough begins to stick together transfer the mixer to Kitchenaide or standing mixture – this is how I do it – you could always mix everything together in your standing mixer without ever touching the dough. See above for my feelings on that…
- With your bread hook attachment, start kneading the dough while adding small increments of water to the mixture. You want to use just enough water to make everything stick together – not runny.
- Knead dough for 10-15 minutes until your dough is no longer grainy.
- Cover mixing bowl with saran wrap and place in refrigerator for a minimum of 45 minutes to allow the dough to rise.
- Now you have fresh pasta dough at your fingertips! Let your pasta imagination run wild!