Make fresh pasta at home in a few hours with a handful of kitchen staples. You won’t believe how easy it is!
Knowing how to make fresh pasta at home can be a total blessing but it’s also a scary thought, especially for those perceive it to be a very tough thing to do. Let me just start off this post by telling you that making pasta at home is actually very very very easy, it’s exactly like making any dough, then cutting it in shapes and finally boiling it. It really sounds like a lot of work but to be very honest, it isn’t. You can prep the dough in 5-10 mins flat and then leave it to rest for sometime. I’m sure you’re going to love me for showing you how to DIY pasta at home!
To make the dough you need flour, eggs, olive oil and some salt. That is it. Add them in in the required ratios and done! Plus deciding the ratios is really easy too. So for instance you’re using 100 grams of flour (which BTW is enough for 2), you need to add 1 tablespoon of olive oil and 1 egg to it. If you’re using 200 grams of flour, you need 2 tablespoon of olive oil and 2 eggs, and so on. It really cannot get easier than this. Also, don’t stress if you don’t have a pasta machine to roll out your dough because I don’t either. If you have a rolling pin and some energy, you’re good to go. Making shapes is a different matter though, to do that you would need a pasta shaper BUT I’m clever..I make pastas that need no shaping tool like fettuccine, tagliatelle and raviolis. In fact you can also make butterfly pasta aka farfalle at home too. For hollow shapes like penne, or fancy fusilli you would need a pasta shaper, but do we really need it?
So gather your ingredients and get started with this already.
- • All Purpose Flour* (maida), 200 grams
- • Olive oil, 2 tablespoons
- • Eggs, 2 (fresh)
- • Salt, to taste
- *Ideally Italian 00 flour is used to make pastas but all purpose works fine too. It won't make the silkiest pastas though, because it isn't as fine as 00 flour.
- **This recipe makes enough for 2. Read above ratios if you want to alter the recipe.
- Prepare your dough by mixing all the ingredients in a bowl. Get it all together using your hands and toss it on a floured surface to knead. If you feel the dough is not coming together, add a little water.
- Now knead this dough for roughly 5 minutes or until the dough feels soft and looks smooth. Cover it in cling film or plastic wrap and let it rest for 30 minutes-1hour.
- Once the dough has rested, take it out and flatten it slightly. Sprinkle flour on your kitchen shelf so that the pasta dough won't stick when you roll it out. Simultaneously, boil water with some salt in it.
- Next roll out the dough as thin as you can and then cut off the sides to get an even rectangle using a pizza cutter. In all honesty, my dough in the picture isn't as thin as I would've liked. Go thinner.
- Using a pizza cutter cut out thin strips of pastas to make your tagliatelle.
- Cook the pasta in the boiling water until it rises to top. It won't take long.
- Drain and serve with my classic tomato sauce.
Looking for more pasta recipes? Try these..