Home-made pasta

Home-made pasta

If you love pasta, let’s try to make some at home. It is so quick and easy (especially if you have somebody to roll the dough). 🙂 You don’t need any special tools to make your own fettuccine, tagliatelle, ravioli, farfalle, or noodles for traditional Sunday soup.

When you make home-made pasta the size of eggs and type of flour really matters. Generally, it works when the ratio is 1 large egg to 100 g of all-purpose flour. I have problem to find large and good quality eggs, so I add one more egg to 400 g flour. If you use whole-wheat flour, the dough will need more liquids. Daring ones may try to experiment with different types of flour.

Home-made pasta is beautifully yellow when you add two yolks instead of one egg (to 400 g flour). I usually store pasta covered with kitchen cloth in cooler place up to two days, because it’s very hard for them to survive :).

Flour sifting
Sift the flour, add salt and make a hole in the middle for olive oil and eggs.

Ingredients (serves 4)

Preparation time: 30 minutes + 30 minutes resting + 3–8 minutes cooking

  • 400 g all-purpose flour (you can try whole-wheat)
  • 4 large eggs (or 5 medium-sized)
  • 1 tsp olive oil
  • 1 tsp salt
  • water, if needed

Instructions

Sift flour, add salt and make a well in the middle for olive oil and eggs. Pour eggs and olive oil into the well. Little by little incorporate flour to eggs. Add bit of water if the dough is too tough. If you decide to make pasta from whole-wheat flour, you will need to add some water as well.

Knead the dough into smooth and elastic ball, cut it into four parts, wrap dough tightly in plastic wrap (or other ecological material) and let it rest for at least 30 minutes. If you are very hungry, 20 minutes is okay, too.

Unwrap the dough after 30 minutes and roll it to 2 mm thin. Now, it’s up to you which type of pasta you want to make. Soup noodles, tagliatelle, raviolli or home-made farfalle. It won’t be perfectly shaped, but it is made by you. It’s unique and every single piece of pasta is original. 🙂

Once you cut and formed it to preferred shapes, be careful. It dries quite fast, so cut it just before cooking. If you have already cut it, cover it with kitchen cloth.

For 100 g of pasta, boil 1 liter of water. When water is boiling, add 7 g of salt and pasta. The cooking time depends on the shape of pasta and its freshness. The fresher the pasta is, the shorter cooking time. It’s necessary to watch and taste it.

Enjoy this meal!

Home-made dough for pasta
Knead the dough into smooth and elastic ball.
Home-made tagliatelle
Home-made pasta dries quite fast, so cut it just before cooking.
Meal with home-made pasta
Home-made pasta with celery-mushroom sauce.


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