Homemade Pasta

I’m a pretty good cook and making homemade pasta has always intimidated me. 

You guys, it’s so much easier than it seems, and practice and repetition definitely help build confidence. 

I also believe that this Italian flour is easier to digest and pasta without all the preservatives is a total win!

Ingredients:

About 1 cup 00 flour (purchase from an Italian grocer or Amazon)

2 eggs

Instructions:

Sift the flour into a volcano shape. Make a well in the center and break the eggs into the flour.

Using a fork, whip the eggs like you are making scrambled eggs slowly incorporating the flour into the eggs.  When the dough is mostly combined, scrap the excess dough off the fork and off the counter. Sprinkle more flour on the dough to help prevent sticking.

Next, start to knead the dough with the heel of your hand. Fold it in half and rotate it 90 degrees while continuing to knead for 10-15 minutes.  Once it becomes smooth and “bouncy” it is time to wrap it in saran wrap and let it rest for about 15 minutes.  (If the dough is too dry sprinkle just a few drops of water on it and continue to kneed; if the dough is too sticky add small amounts of sifted flour).

Then, put the dough on a lightly floured surface and roll it out with a rolling pin until it is about 1/16 of an inch.  Rotate and flip the dough while adding a little flour to prevent sticking.

Once the dough is rolled out, lightly fold it and cut strips with a sharp knife about 3/8 inch (the width of a ladies’ pinky finger). Lay the strips out on a clean flour sack towel and let dry for about 30 minutes.

Last, bring a pot of very salty water to a boil and cook the pasta for 5-7 minutes.

Enjoy your delicious homemade pasta with olive oil and parmesan, pesto, or ragu!