YOUR HOMEMADE FRESH PASTA GUIDE AND VIDEO
Homemade fresh pasta from scratch!! – not only is this really satisfying but its also really easy, really tasty and a million times better than the dried stuff.
Bite, texture, taste and a whole lot of fun!
So you know I love Italy 🙂 and obviously I love pasta. Just give me a huge bowlful of the stuff every dinner time and I’ll happily munch my way through it and thoroughly enjoy every last bit. But how about some homemade fresh pasta from scratch, and better still a few different types of pasta to keep things interesting!?
Pasta making in Italy
This homemade fresh pasta guide has been on my mind for quite some time. Ive had plans to create and share some amazing pasta dishes ever since mine and Bens first trip to Italy. . .
2014: In a little cookery shop in the centre of Rome, Chef Maurizio showed us just how easy it was to make homemade fresh pasta.
2015: On our second trip we were lucky enough to be shown the ropes in fresh pasta making at the Culinary Institute of Bologna. Bologna is an amazing city and definitely one of the best places to learn about and indulge in Italian food.
2016: We were in Italy for wedding planning!! But that didn’t stop us eating all the pasta 🙂
2017: About time I shared some pasta goodness eh. Oh and we got married in Italy, and had the most magical day, and we had an amazing sea bass and burrata tortelloni pasta starter!! Another dish that I need to try out at home very soon!!
And heres the best bit – you know whats coming . . . fresh pasta is – super – super – easy to make and when you do, you know it will just wow the socks off all your friends.
300g flour, 3 eggs, and … and thats it.
Below is my step-by-step photo guide for making great fresh pasta, at home, from scratch. But if you want a quicker overview, then watch the video:
Making fresh pasta from scratch
You will need:
300g 00 flour and 3 large eggs (serves 2).
Place the flour on a clean work surface and make a well in the middle. Crack 3 large eggs into the well.
Use a fork to gradually mix the flour into the eggs. Start from the middle and work outwards.
Once most of the flour has been combined, use your hands to bring together into a dough.
Knead for a at least 15 minutes. Its useful to have a scraper to hand to loosen and remove any bits that stick to the work surface.
Knead until smooth and shape into a ball.
Depending on how big your work surface is, you can either roll the whole thing or split in half and roll each bit separately.
I prefer to split in half and reshape into two smaller balls.
Flour the work surface and use a large, heavy rolling pin to evenly roll out the dough. I use this 80cm wooden rolling pin: Home Rolling Pin, 80 cm, wood.
For the best results, roll your pasta dough as thin as possible. Ideally you should be able to put a piece of printed paper behind it and just about see the text through the dough. This requires a lot of hard work – well worth it though!
Next – the best bit – make into your preferred pasta shape. Roll up……
then cut into half cm strips for tagliatelle,
super thin strips for spaghetti,
one and a half cm strips for pappardelle,
or leave flat, cut out squares with a pasta cutter and pinch into cute, little bow ties.
I used a 5.8×5.8cm square cutter (from John Lewis – unfortunately I don’t think they stock this exact one any more). Slightly smaller or larger would also work and Amazon offer plenty of options (please note that the below links are only suggestions and I have not tried these actual cutters myself):
Pinch together at the centre to make the bow tie.
Cooking your homemade fresh pasta
If you aren’t ready to cook your pasta right away, its important that you don’t let it dry out. Roll up your raw, cut-out pasta or pile together and then place a damp tea towel over the top.
For best results cook right away. Place a pan of water on a medium heat and add a good helping of sea salt to season the water. Bring to a rolling boil and then carefully add your pasta. Immediately stir with a wooden spoon to check nothing has stuck to the bottom. Boil at a tremble for 3 minutes, then drain and serve.
As easy and as fabulous as that 🙂
This pasta is really great served at it is with a drizzle of oil, and a bit of black pepper, and a few basil leaves. Simple and perfect.
However, I do love a good sauce with my pasta and I have 4 fabulous pasta dishes lined up for you. I’ll be posting most of these in the new year so watch out for them. Heres a little sneak peek…
Mmmm 🙂 But if you can’t wait – have a look at my slow cooker ragu, which is the perfect accompaniment to tagliatelle or spaghetti.
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