Homemade Pasta

Have you always wanted to make your own homemade pasta from scratch? Look no further because you've come to the right place! Trust me, this technique will take your pasta game to a whole new level! One of the secrets to achieving the perfect texture and color for your homemade pasta is the use of extra fine semolina flour. It adds a bit more sturdiness to the pasta, allowing it to hold up well with different sauces. This means that each bite of pasta will be coated in sauce, enhancing the overall flavor of your dish. Now, let's talk about the star ingredient: high-quality eggs. Remember, happy hens produce healthy eggs, and you can taste the difference! The vibrant, golden yolks will not only add a beautiful color to your pasta dough, but they will also bring a rich, delicious flavor that will take your dish to the next level. Let's dive into the world of homemade pasta together!

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Taste of Italy

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Pasta Dough

In a tall, narrow container, combine the eggs, egg yolks, salt, and olive oil. Blend thoroughly with an immersion blender until smooth.
Place the flour(s) in a large bowl and make a well in the center. Pour the blended liquid into the well. Using your fingers, gradually incorporate the flour into the liquid until just combined.
Turn the dough out onto a clean work surface and knead for about one minute, just until it forms a firm, cohesive ball. Stop at this point. The dough must remain firm; do not add extra liquid.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes before proceeding. This resting/transpiring period relaxes the gluten, reducing the dough's elasticity and making it much easier to roll out.

Pasta Lamination Step

This step is crucial as it develops the dough's strength. Lightly flour your work surface and the dough. Flatten the dough and cut it in half so that each piece will fit the pasta roller's widest setting. Lightly dust the pieces with semolina flour. Set your pasta machine or roller attachment to its widest thickness. Roll each piece of dough through, gradually reducing the setting (making it thinner) with each subsequent pass until you reach your desired thickness.
Stop rolling when the dough's length has approximately tripled. Next, using a technique similar to folding croissant dough, give the dough 3 to 4 tour simple folds (roll, fold, turn). This process will make the dough smoother and more cohesive. Wrap the pasta dough tightly in plastic wrap and refrigerate for up to 4 days. It will be ready to use after resting in the refrigerator for at least one hour.

Making Pasta

Lightly dust the dough with semolina flour and flatten it slightly with a rolling pin to fit the widest setting of your pasta machine. Adjust the machine to gradually decrease the thickness with each pass, rolling the dough through until it is smooth. When the dough sheet becomes very long, you may want to cut it in half for easier handling. Continue rolling until you reach setting number 3 (approximately 2mm thickness), dusting the dough and your work surface with flour as needed to prevent sticking.

Cutting Pasta

For lasagna: With a long, sharp knife, cut the pasta sheet into two pieces, each measuring approximately 7.5 x 4 inches (19 x 10 cm).
For tagliatelle: Create two sheets, each about 7.5 x 14 inches (19 x 35 cm). Cut these sheets into strips ¼ inch (0.6 cm) wide.
For pappardelle: Use the same size sheets as for tagliatelle, but cut them into wider strips of about 1 inch (2.5 cm).

To Store Pasta

Freezing Pasta Dough: Wrap the dough tightly in plastic wrap and place it in an airtight container or freezer bag. It will keep for up to 3 months. Thaw overnight in the refrigerator before using.
Freezing Noodles: Let the noodles air-dry for about one hour. Transfer them to a freezer-safe bag or airtight container, and freeze. The noodles will keep for several months. To cook, place the frozen noodles directly into boiling water.
Drying Fresh Pasta: Lay the strands in a single layer on a baking sheet or pasta drying rack. Allow them to dry completely, which can take up to 12–24 hours depending on humidity. Once fully dehydrated, store the pasta in a sealed container in your pantry for up to six months.

Cooking Pasta

To cook fresh pasta, fill a large pot halfway with water. Bring it to a rolling boil and salt the water generously. Fresh pasta cooks much faster than dried—typically 4 to 6 minutes, compared to the 10–14 minutes often required for dried varieties. Cook the fresh pasta until al dente, which will take about 5 minutes. Drain the pasta, then toss it with a little olive oil to prevent sticking, or finish cooking it directly in your favorite sauce for 1–2 minutes to allow the pasta to absorb the sauce.
Do not miss my fabulous XXL Truffle Ravioli!

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