Homemade Pasta

Yes, yes this happened. And I'm pretty sure I'm never going back. So this was my first foray into making pasta by hand. I didn't use a mixer, didn't use a pasta roller.... nothin' fancy here. Just my hands, a bowl, some flour and eggs, and a LOT of excitement as this all came together much quicker and simpler than I ever thought it would! Pasta was on my "whooaaa that might be hard" shelf. But then I had an epiphany. I've been doing this cooking thing for a bit, and hell I can at least try it. Not to mention, I've always espoused the idea that if I want a treat, or something decadent, it should be homemade, from whole ingredients, and not processed out of a box. Why wasn't I doing the same thing with one of my favorite indulgences, pasta? Welllll yea so this changed all that. Guys, making pasta is SO not hard, you should totally do it! Grab a few friends, open a bottle of wine, and get kneading.

Ingredients
  • 2 C all-purpose flour
  • 4 eggs

*Note here: The ratio is always 1 C flour per 2 eggs, which serves two people (think 1 egg for person). I made this for four, but you can easily add or reduce.

Instructions
  • In a large bowl, make a well in the center of the flour.
  • Crack the eggs into the well, and polk the yolks to break them with your fingers.
  • Using your hand as a "whisk" of sorts, start whisking the eggs, slowly incorporating flour from the edges of the well.
  • Keep whisking and incorporating the flour until it is a shaggy, messy dough.
  • Turn onto a well-floured board or flat surface (I use a piece of marble) and knead away until it's nice and smooth. This will take a good few minutes, and really throw some elbow grease into it. You want to get the gluten really working, so don't be afraid to really punch away. So it's easier to handle, I did this in two batches.
  • If you're using the pasta right away, just let it rest right on the countertop while you prepare the rest of your dinner (about 15-30 minutes) so that the gluten can relax.
  • Otherwise, wrap and pop in the fridge for up to three days - just be sure to let it come to room temp before you roll it out as thin as you can stand.
  • Once the dough has rested, on a well-floured surface, roll it out as thin as you can stand. Be generous with the flour - you don't want it to stick together.
  • To cut the pasta into tagliatelle, I folded it into thirds (the long way) and made very thin slices with a sharp knife.
  • To cook, drop into salted (VERY important here - otherwise the pasta won't taste like anything really!) boiling water for just about two minutes.
  • Don't walk away - the pasta cooks very fast, and needs a little stirring and prodding during the process.
  • Drain and serve with your favorite sauce.

Enjoy this one - I'm SO excited to make more pasta!
~K