Processed with VSCO with s2 preset

Homemade Pasta

Making pasta always seemed ridiculous to me when you can buy it so cheaply and it's still so good—but homemade pasta is on another level & completely worth it. 

INGREDIENTS

300 grams 00 flour
1 tsp diamond kosher salt
185 grams liquid:
2 eggs
3 egg yolks
Add water until 185 grams is reached


RESERVE FOR LATER

  • Semolina flour (for dusting sheets of pasta to prevent sticking)
  • All purpose or 00 flour (for dusting surface when kneading)
  • 40 grams diamond kosher salt for boiling water

TOOLS

My recommendations in links below

INSTRUCTIONS

  1. First add dry ingredients to food processor. Slowly add in wet ingredients. Mix for 5–7 minutes once combined. Will be soft but slightly tacky at first (Similar to cracker dough). Remove from food processor, hand-knead for 8–10 minutes, dusting surface only if needed, flour then wrap in plastic wrap and let sit for 30 mins.
  2. After sitting, removing the dough and cut into quarters (like a pie) with a dough scraper. Roll each into a ball and wrap three in plastic wrap. You’ll work with one at a time.
  3.  Shape ball of dough into a flat oval. Using a pasta maker (I use the pasta roller and cutter attachments from Kitchen Aid), feed the dough through the roller, start on the largest setting (1) and progressively roll thinner until you’re at your desired thickness (usually 6 or 7). For the lower numbers, you’ll need to run it through a few times. Once you’re at the higher numbers (5 and above), one pass through will be enough to thin the dough evenly. Cut the dough in half with the dough scraper if it gets too long to handle. As you feed the dough through the machine, slightly pull on the bottom of the dough coming out of the roller, so that it is constantly taught (but don’t stretch too much!). This will prevent it from wrinkling and keep it a more consistent shape. You’ll end up with 5 or 6 pieces in the end, as you’ll need to continue to cut the dough as it stretches out. Lay them out on a large counter as you go. Butcher block works well. Some people recommend to flour as you go, but I haven’t needed to do this.
  4.  Switch attachment to the paster cutter for your desired pasta style. So far, lasagnette has worked the best! This is the fun part. Check the instructions to see the speed setting for each cutter. Feed the dough through the cutter and hang on a pasta drying rack. You’re done!
  5. Boil water with salt in it (at least 50 grams), and cook the pasta. It will float when it is done. Remove it with tongs or spider spoon, do NOT strain. Think about all the extra flour and semolina on the dough that is now in the water at the bottom of the pot. You don’t want to eat that! If you don’t want to cook it immediately, dust pasta with semolina before swirling into birds nests and storing for later. Fresh pasta can be stored in the fridge for 2–3 days, or let it dry out completely and it will keep for 6 months. Make sure the pasta is VERY dry or otherwise it will mold in your containers.

A helpful video:
How to Make Egg Pasta (an in-depth guide)

Recommended reading:
Pasta Grannies

Favorite dried pasta:
Lucio



Sign up for occasional news and recipes from Mary Catherine by email

© MARY CATHERINE PFLUG 2020