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.
300 grams 00 flour
1 tsp diamond kosher salt
3 egg yolks
Small cup of water
RESERVE FOR LATER
40 grams diamond kosher salt for boiling water
Optional - Semolina flour (for storing pasta in the fridge for later if not cooking immediately)
MY RECOMMENDATIONS IN LINKS BELOW
If you don’t want to cook it immediately, dust pasta with semolina flour before swirling into birds nests and storing for later. Fresh pasta can be stored in a tupperware 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. If you add extra semolina flour to the pasta before boiling, then do not dump the pot over a strainer but rather remove it with tongs or spider spoon. Think about all the semolina flour that is now in the water at the bottom of the pot - You don’t want to pour that on your beautiful pasta and eat that!
If you want to experiment with making pasta shapes, I recommend rolling the dough out to level 8 on the pasta roller attachment. For pasta shapes, your dough needs to be really good and on the dryer side, otherwise the shapes will stick together badly. However, cutting pasta noodles with the cutter is more forgiving; the dough can be wetter/not perfectly kneaded.
How to Make Egg Pasta (an in-depth guide)
When I began my attempt to make pasta, I tried tons of different recipes and methods from various websites and books, all failing miserably. I tried all kinds of flour, proportions of wet to dry, adding olive oil, etc. Four trips to Whole Foods and a few dozen eggs later, I finally found this video. I find the insight/explanations in this video to be helpful, and following her methods was the first time I was able to successfully make pasta properly. However, as I became more experienced, I realized that the dough in this case almost always comes out too wet, especially for making pasta shapes. I used this video as the starting point for making this recipe, but adjusted so the water is added in during the kneading process. In my experience, because of the weather and humidity shifts, you unfortuantely can't always use the exact same amount of liquid.
How to Make 29 Handmade Pasta Shapes With 4 Types of Dough
This is GOALS. Luca is a zen master, and this video is downright inspirational. This is especially helpful in showing what your ball of dough SHOULD look like - in the beginning of the video, when he cuts into it with the knife, it doesn't compress at all. You can see the little air bubbles in the dough too.
Recommended reading: Pasta Grannies
Favorite dried pasta: Lucio
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