Simple Fresh Pasta

By • April 15, 2014 • 9 Comments

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Author Notes: Making fresh pasta is like alchemy. But it’s a very democratic type of alchemy that anyone can be a part of. When you tell someone that you made your own pasta they will look at you like you’re a wizard, and only you will know how easy it was. Sarah Coates

Serves 6

  • 3 large eggs
  • 300 grams plain flour
  • 1 teaspoon salt
  1. Place the flour onto a clean surface and spread it out in a circle, making a well in the middle.
  2. Crack the eggs directly into the well in the flour, and sprinkle the salt over top. Adding the salt to the eggs at this stage ensures that it dissolves and gets distributed evenly.
  3. Using a fork, start gently whisking the eggs just to break them up. Once the eggs are mostly beaten, start carefully incorporating the flour from the walls of your well. Go slowly, and try not to break your flour dam, but it's not the end of the world if you do.
  4. Slowly keep combining the egg and flour until you have a thick paste. Now's the time to roll up your sleeves and do the final bit of flour incorporation and kneading.
  5. With your hands, scoop any remaining flour into the eggs and begin kneading the pasta dough. You can knead vigorously for a solid five minutes, or more relaxedly for 10 -- just keep going until all the flour is incorporated and the dough feels elastic and smooth.
  6. Once the dough is kneaded, wrap it in plastic and place it in the fridge to rest for at least half an hour (or overnight).
  7. Divide the dough into four, and flatten each piece into an oval shape. Flour the dough well, and begin passing it through the widest setting of your pasta machine. After a few goes through on the widest setting, fold the pasta back onto itself, and roll it through again. Do this several times on the widest setting. Laminating the dough in this way ensures that your pasta will have good texture and bite.
  8. Once the dough is laminated, you can keep reducing the width setting on your pasta machine until the dough is the thickness you like, remembering to flour the pasta and the machine if anything is sticking.
  9. Once the sheets are to your preferred thickness, the pasta can be used straight away for ravioli, cannelloni, or lasagna, or you can leave the sheets to dry for a few hours before cutting them into noodles, such as the pappardelle pictured here.
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28 days ago Dorothy Nissenson

I have never made homemade pasta before. How long do you need to leave it on the drying rack if using right away?

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4 months ago carol

Love making my own pasta! Is there a good recipe out there for using only non-refined flour?

Sarah_1000

4 months ago Sarah Coates

Hmmm, I'm not sure about that! I would suggest that a whole-wheat pasta recipe would be a good jumping off point. Sorry I can't be of more help!

Gfbananabread

5 months ago S Duckson

Made this today and loved it! I actually had to do it twice though, as the first batch was too dry (dry MN air), so for the 2nd batch I did 300 grams of flour MINUS 3 TBSP, then it was perfect! Dry enough to not stick to my hands, but still soft enough to knead fairly easily. Using a kitchen-aid pasta roller, I stopped at setting #5 and then made this into fettucine. Dressed with a simple pan sauce of olive oil, garlic, lemon juice, salt, pepper, parmesan and topped with roasted veggies and grilled steak. Delicious!

Sarah_1000

5 months ago Sarah Coates

That sounds gorgeous! And great job troubleshooting the recipe! It always amazes me how much the weather can affect our cooking.

Gfbananabread

5 months ago S Duckson

I bake ALOT, and in my experience different brands of flour vary as far as "dryness". Just something for others to keep in mind in case they run into the same problem as I did! thanks again for the super easy recipe!

Sarah_1000

5 months ago Sarah Coates

Absolutely, thank you for sharing your experience.

Stringio

5 months ago Karishma Daga

Is there an egg free way to make pasta?

Sarah_1000

5 months ago Sarah Coates

Hi Karishma - yes there is! I have not tried it myself, but Mario Batali has a recipe using equal quantites plain and semolina flours, and just water. Most dried pasta is made without eggs, so it should work great.