Is there a sight more beautiful than fresh egg pasta drying in the morning sun? Thanks to a few modern day kitchen gadgets, making pasta from scratch has never been easier. While it requires a little more effort than opening a store bought package, the difference is immeasurable! Cooked to a perfect al dente, it has a firm bite with a rich egg flavor. I like to pair it with delicate sauces, like a fragrant pesto, or pine nut margoram sauce, which allows the pasta to take center stage. Fresh pasta can be made immediately, just drop it into salted, boiling water for a minute or two, unitl it rises to the surface. If you want to save it for future use, leave it on the drying racks for 12-24 hours until it is dry. Once it is completely dry, store it in an air tight container at room temperature. To freeze the pasta, place it on a sheet pan and put the pan in the freezer for about fifeen minutes, or until the pasta is cold enough that it doesn't stick together. Then, transfer to freezer bags.
- 3 cups flour
- 4 eggs
- 1/4 scant tspn salt
- 1 tbspn olive oil
- 1/4-1/2 cup water
- Add flour to the bowl of your stand mixer.
- Make a well in the middle of the flour and add the eggs.
- Add salt.
- Add olive oil.
- Using a fork, break the egg yolks and begin to mix.
- Add water in small increments until the dough comes together. Depending on the size of your eggs, the dough may need more or less water, so start slow.
- Continue to add water until the dough is no longer shaggy. Use your hands to form it into a ball. It should look like this.
- Attach the dough hook to your stand mixer and knead on medium-low speed for five to six minutes.
- Cover the dough tightly with plastic wrap and let it rest for thirty minutes.
- While the dough rests, set up your drying racks and your pasta machine. Set the rollers of the pasta machine to its widest setting.
- Using a pastry cutter, or knife, cut off an egg sized chunk of dough and cover the remaining dough so it doesn't dry out.
- Dust the dough with flour so it doesn't stick to the pasta machine, flatten it with your hands and run it through the roller.
- Change the setting to the next widest setting and repeat.
- If the dough sticks to the rollers, or it looks pitted as it comes out the bottom or the roller, dust with flour.
- Continue this process until the dough is about 1/16" thick. On my kitchen aid attachment, it's number 4.
- Using the pastry cutter, trim the ends of the sheet so they are square. Cut the sheet so they are about 12" -16" long.
- Transfer the sheets to the drying racks until you have used up all the dough.
- Once you have flattened all the dough, replace the roller attachment with the cutting attachment. Take one sheet at a time and run the dough through the cutting attachment.
- Hang the cut pasta on the drying racks to dry.
- Fresh pasta can be eaten immediately or it can be stored for up to two weeks in an air tight container, just be sure it's completely dry before storing.
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