Traditional Handmade Pasta

🕒 Prep: 40 min
🔥 Cook: 5 min
🍽 Serves: 4
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There's something truly satisfying about making pasta by hand. This traditional handmade pasta recipe is simple, yet it brings a rustic, authentic touch to your table that store-bought pasta just can't compete with. Perfect for a cozy weekday dinner or an impressive weekend feast.

Ingredients for Traditional Handmade Pasta

Flour: The backbone of our pasta, providing structure and chewiness. Opt for all-purpose flour for a balanced texture, but if you’re feeling adventurous, try mixing in some semolina for a firmer bite.

Eggs: These are the glue that binds your dough together, adding richness and color to your pasta. Fresh eggs can enhance the flavor and texture, so use them if you can.

Salt: Just a pinch brings out the natural flavors of your ingredients. It's subtle but essential.

Olive Oil: Adds a hint of flavor and helps make the dough more pliable and easy to work with.

Tips & Tricks

  • If your dough is too sticky, sprinkle a bit more flour. If it's too dry, wet your hands and knead again.
  • Use a bench scraper to help fold in the flour when mixing the dough, minimizing mess.
  • When cutting pasta, dust the sheets lightly with flour to prevent sticking.
  • If you don't have a pasta machine, roll the dough as thinly as possible with a rolling pin for best results.

Serving Suggestions

This pasta pairs wonderfully with a homemade tomato sauce or a creamy Alfredo. For a lighter option, toss with olive oil, garlic, and a sprinkle of Parmesan. A side of garlic bread and a simple green salad make for a complete meal.

Frequently Asked Questions

Can I make the dough in advance?
Yes, you can prepare the dough up to a day ahead. Keep it wrapped in plastic wrap in the fridge and allow it to come to room temperature before rolling.
Can I freeze the pasta?
Yes, lay the cut pasta on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding an extra minute or two to the cooking time.
What if I don't have a pasta machine?
No worries! A rolling pin works fine. Just aim for an even, thin sheet and use a knife to cut your pasta shapes.

Traditional Handmade Pasta Recipe Walkthrough

Start by creating a mound of your flour on a clean, flat surface. Use your fingers to make a well in the center, like a little flour volcano. Crack your eggs into this well, adding the salt and olive oil. Then, using a fork, gently beat the eggs, gradually pulling in the flour from the edges to create a thick paste in the center.

Once the mixture starts to come together, abandon the fork and dive in with your hands. Begin kneading the dough, incorporating more flour as needed until a smooth ball forms. This should take about 10 minutes and will be a good arm workout!

Wrap your beautiful dough in plastic wrap and let it rest for 30 minutes. This rest allows the gluten to relax, making the dough easier to roll out.

After resting, cut the dough into four pieces. Roll each piece out to your desired thickness. If you have a pasta machine, great! Otherwise, a rolling pin works just fine. Once rolled, cut the dough into your preferred shapes—tagliatelle, fettuccine, or even pappardelle.

To cook, bring a large pot of salted water to a boil. Add your pasta and cook for 2-4 minutes until al dente. Fresh pasta cooks much faster than dried, so keep an eye on it!

Drain your pasta and serve it with your favorite sauce—perhaps a classic marinara or a simple olive oil and garlic dressing.

Why You'll Love This Recipe

  • Authentic and traditional taste that transports you to Italy.
  • Simple ingredients that are likely already in your pantry.
  • Customizable to suit your taste and preference in pasta shapes.
  • Quick cooking time once the dough is ready.

Ingredients

2 cups all-purpose flour
3 large eggs
1/2 tsp salt
1 tbsp olive oil
Extra flour for dusting

Step-by-step Instructions

1. On a clean surface, mound the flour and create a well in the center.
2. Crack the eggs into the well, add salt and olive oil.
3. Slowly incorporate the flour into the eggs, using a fork.
4. Knead the dough for about 10 minutes until smooth.
5. Wrap the dough in plastic wrap and let it rest for 30 minutes.
6. Roll out the dough to desired thickness and cut into preferred pasta shapes.
7. Boil in salted water for 2-4 minutes until al dente.
8. Drain and serve with your favorite sauce.

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