Traditional Homemade Pasta

🕒 Prep: 30 min
🔥 Cook: 2 min
🍽 Serves: 4
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Welcome to the world of homemade pasta! With just a few simple ingredients, you can create a pasta that's fresh, flavorful, and miles above the store-bought variety. It's the perfect recipe for any pasta lover looking to elevate their culinary skills.

Ingredients for Traditional Homemade Pasta

Flour: The backbone of your pasta, offering structure and texture. All-purpose flour is versatile and easy to work with, making it a great choice for beginners.

Eggs: Acting as a binder, they bring richness and flavor, giving your pasta that lovely yellow hue and silky texture.

Salt: Enhances the flavor, making sure your pasta is well-seasoned from the start.

Olive Oil: Adds a touch of richness and helps in achieving a smooth, elastic dough.

Water: Used sparingly, only if the dough feels too dry. It helps in achieving the right consistency.

Tips & Tricks

  • If the dough is too sticky, add a little more flour while kneading.
  • For a richer dough, try using only egg yolks instead of whole eggs.
  • Use semolina flour instead of all-purpose for a more traditional texture.
  • Roll the dough as thin as possible for delicate pasta.
  • Always cook pasta in a generous amount of salted boiling water.

Serving Suggestions

Pair your fresh pasta with a simple olive oil and garlic sauce, or a classic tomato basil sauce. Fresh pasta also shines in cream-based sauces or simply tossed with butter and Parmesan. For a heartier meal, consider a Bolognese sauce or a rich mushroom sauce.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. You might need a bit more water.
How do I store leftover pasta dough?
Wrap it tightly in plastic wrap and refrigerate for up to 2 days.
Can I freeze homemade pasta?
Absolutely! Freeze in small nests on a baking sheet, then transfer to a bag once solid.

Traditional Homemade Pasta Recipe Walkthrough

Start by placing your flour on a clean surface, forming a mound. Use your hands or a spoon to create a well in the center. This will be your mixing bowl. Crack your eggs into this well, add the salt, and drizzle in the olive oil.

Take a fork and gently beat the eggs, slowly incorporating the flour from the edges of the well. This is where patience pays off. Keep mixing until the dough starts to come together. If it feels too dry, sprinkle a little water, but go easy — you don't want it too sticky.

Once it starts forming a ball, it's time to get your hands dirty. Knead the dough, pushing it away from you with the heel of your hand, then folding it back over itself. Keep this up for about 10 minutes until it feels smooth and elastic. Trust me, this is a great arm workout!

Wrap your dough snugly in plastic wrap and let it rest for 30 minutes. This resting phase lets the gluten relax, making it easier to roll out later.

After resting, divide your dough if needed and start rolling it out with a pasta machine or rolling pin. Aim for your desired thickness; remember, it will expand a bit when cooked. Use a sharp knife or pasta cutter to slice it into your favorite shape — tagliatelle, fettuccine, or even lasagna sheets.

Before cooking, let the cut pasta dry slightly on a floured surface or a drying rack. This will help it hold its shape better in the pot.

Why You'll Love This Recipe

  • Create pasta that's fresh and full of flavor.
  • Simple ingredients with no preservatives.
  • Customizable to any pasta shape you love.
  • Great way to impress guests without much effort.
  • A fun and rewarding cooking experience.

Ingredients

2 cups all-purpose flour
3 large eggs
1/2 tsp salt
1 tbsp olive oil
Water as needed

Step-by-step Instructions

1. Place the flour on a clean surface and make a well in the center.
2. Crack the eggs into the well, add salt, and olive oil.
3. Gradually mix the flour into the eggs with a fork, then knead the dough by hand until smooth and elastic, about 10 minutes.
4. Wrap the dough in plastic wrap and let it rest for 30 minutes.
5. Roll out the dough using a pasta machine or rolling pin to your desired thickness.
6. Cut the pasta into your preferred shape and let it dry slightly before cooking.

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