Fresh pasta is worth making. I’m not saying don’t buy dried anymore and spend your days making pasta, but ever once in a while it is worth while to make.  The taste is beyond different in my opinion and it’ll impress your guests.  If your already making fresh pasta, make extra and freeze the leftover raw pasta for another day.

How to make the dough:

If you are visual like me, follow the link to see Jamie Oliver make the dough, it is a thing of beauty.

You will need 1 egg and 100 grams of flour per person

The quick method

Bring your eggs to room temperature.  Pulse the eggs and flour in your food processor until clumps form (do not let it go so far as to have it become a ball).  Feel the texture of the dough, if it’s too tacky add a touch more flour.  Drop all the mixture on a lightly floured counter top and bring it all together until evenly kneaded.  (DO NOT knead any further than necessary other wise your dough will be tough and you will have to let it rest before continuing on.) Place your dough under a towel to prevent it from drying out.

The classic method

If you do not have a food processor, place your flour on a work surface, make a well in the center.  Place your eggs in the well and knead it until smooth and evenly kneaded.  You will have to wrap up your dough and let it rest in the fridge for 30 minutes.  Take out the dough out of the fridge and place under a towel to prevent it from drying out.

Rolling your pasta

Cut your dough in smaller chunks  to make it easier to handle( I do one chunk per egg, ie: for 2 eggs cut dough in half).  Using a rolling pin roll out the dough into a rectangle thin enough that it will pass through your pasta machine.  Only flour your dough if needed, at all points add as little flour as necessary to keep the dough from becoming too dry.

Dust your pasta machine with flour, pass the dough through the thickest setting, fold it in half lengthwise and pass through the thickest setting again.  Do this step a few times, your dough will get a nice sheen. Then proceed to pass your sheet through each setting going down one thickness at a time (without folding any longer) until your desired thickness.

If you wish to roll out your other pasta sheets right away place the ones you’ve completed under the towel to stay fresh. Slice your dough using your pasta attachments or using  a pizza cutter to get the pasta style you wish.

  • If you want to make an impressive looking pasta, roll it out to the thinnest setting.  press some fresh herbs onto half of the pasta sheet, fold it over lengthwise to cover the herbs and roll it through the machine once more.  Your pasta will have a stained glass herb effect.

Lay your cut pasta on a pasta dryer, or a clean hanger (which I prefer, feels more traditional and one less gadget to buy
)
and let it dry a few minutes before cooking or freezing.

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