Fresh Pasta Dough: From Scratch To Delicious

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There’s nothing quite like the taste and texture of fresh pasta. It’s light, springy, and has a subtle flavor that elevates any sauce. While store-bought options are convenient, making your own fresh pasta is surprisingly easy and incredibly rewarding. This recipe will guide you through the process, from gathering the ingredients to enjoying a delightful homemade pasta dish.


Homemade Pasta
Homemade Pasta

2 cups all-purpose flour

  • 3 large eggs
  • 1 tablespoon olive oil (optional)
  • 1/2 teaspoon salt

  • Instructions:

    1. Gather your ingredients. Make sure all your ingredients are at room temperature for optimal results.
    2. Form a well. On a clean work surface, mound the flour into a volcano shape. Create a well in the center large enough to comfortably hold the eggs and olive oil (if using).
    3. Whisk the eggs and olive oil (if using). Crack the eggs into the well and whisk them together with a fork. If using olive oil, add it now and continue whisking to combine.
    4. Incorporate the flour. Using a fork, gently begin incorporating the flour from the sides of the well into the wet ingredients. Gradually work your way inwards, forming a shaggy dough.
    5. Knead the dough. Once most of the flour is incorporated, turn the dough onto a lightly floured surface. Knead the dough for 10-12 minutes, adding a little more flour if it feels sticky. The dough should become smooth and elastic.
    6. Rest the dough. Form the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes. This allows the gluten to relax, making the pasta easier to roll out.
    7. Divide and roll. Divide the dough in half and cover one half with plastic wrap to prevent it from drying out. On a lightly floured surface, roll out the dough to a very thin sheet, aiming for about 1/16 inch thickness. You can use a rolling pin or a pasta machine for this step.
    8. Cut the pasta. Once rolled out, choose your desired pasta shape. You can cut the dough into thin strips for spaghetti, squares for ravioli, or wider ribbons for tagliatelle. Use a sharp knife or a pasta cutter for clean cuts.
    9. Cook the pasta. Bring a large pot of salted water to a rolling boil. Gently add the fresh pasta and cook for 1-2 minutes, or until al dente (slightly firm to the bite).
    10. Enjoy! Drain the pasta and toss it immediately with your favorite sauce. Fresh pasta pairs beautifully with a simple tomato sauce, pesto, or even a creamy Alfredo.

    Nutritional Facts (per serving, approximately):

    Calories: 200

  • Carbohydrates: 35g
  • Protein: 8g
  • Fat: 4g
  • Sodium: 180mg (depending on salt added)

  • Conclusion:

    Making fresh pasta is a fun and rewarding experience. Not only is it a delightful change from store-bought varieties, but it also allows you to control the ingredients and customize the texture. With a little practice, you’ll be a fresh pasta pro in no time, impressing your friends and family with delicious homemade meals.

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of flour?

    Yes, you can substitute all-purpose flour with semolina flour or a mixture of both. Semolina flour will give your pasta a slightly coarser texture and a bit more bite.

    2. What if my dough is too dry?

    If the dough feels dry and crumbly after kneading, add a tablespoon of water at a time and knead it in until the dough comes together.

    3. What if my dough is too sticky?

    If the dough is very sticky and difficult to handle, add a tablespoon of flour at a time and knead it in until the dough is no longer sticky but remains slightly elastic.

    4. How long can I store fresh pasta?

    Fresh pasta is best enjoyed immediately. However, you can store leftover uncooked pasta in an airtight container in the refrigerator for up to 2 days.

    5. Can I freeze fresh pasta?

    Yes, you can freeze fresh pasta. Lay the cut pasta on a lightly floured baking sheet and freeze for 30 minutes to an hour. Once frozen solid, transfer the pasta to a freezer-safe container or bag. Frozen pasta will keep for up to 3 months.