For the next few weeks, we’re going to focus on the wonderful world of pasta. A subject in which I am well-versed. That is making and eating it š
Today I’m going to share my pasta dough recipe. Everyone’s is a little different, but this Fresh Pasta recipe is tried and true. It gives you the perfect taste and texture for any pasta dish. Once you make pasta from scratch, it’s hard to go back to the store-bought stuff.
It’s a lot easier that you think and absolutely worth taking a little extra time to whip up a batch at home.
Pile up 2 cups of flour on a clean work surface. Make a deep well in the middle, enough to accommodate 3 eggs.
Add in eggs, salt and olive oil. Start pulling theĀ flour into the well from the sides. Do it a little at a time until the dough takes shape. Then, knead it for 8-10 minutes. Yes, 8-10 minutes! Think of the great arm muscles you’re going have šŖ! All climates are different. So, if your dough is too sticky add a little flour, if it’s too dry add a little water.
Once the 8-10 minutes is up and your dough is smooth and elastic, form into a disk, wrap in plastic wrap and let rest for 20 minutes. You can also store it in the fridge for up to 24 hours, just let the dough come to room temperature before rolling it out. If you’re going to freeze the dough, put theĀ wrapped disk in a zip top bag and make sure to get as much air out as possible. Use within one month.
Cut the dough into quarters. Keep the other pieces covered with a damp paper towel to prevent the dough from drying out while working with one-quarter at a time.
Press the quarter of dough flat so it easily fits into the pasta roller. I love my KitchenAid attachment. It makes the process very easy! Start off on the thickest setting of your pasta roller and begin to run the dough through the machine. RollĀ through each setting untilĀ you reach your desired thickness. My sweet spot for most pasta is a 6 or 7 setting on the KitchenAid attachment. It will get thinner and smoother with each pass.
Lay out your rolled pasta sheets on a well-floured surface. You can nowĀ cut these up and use for lasagna, ravioli, tortellini,Ā whatever your little heart desires ā¤
Next week we’ll start to look at some of my favorite recipesĀ that use this fresh pasta dough.
- 2 cups all-purpose flour
- 3 large eggs
- ½ teaspoon kosher salt
- ½ teaspoon extra-virgin olive oil
- Pile up flour on a clean work surface. Make a deep well in the middle, enough to accommodate 3 eggs.
- Add the eggs, salt and olive oil into the well. Start pulling the flour into the well from the sides. Do it a little at a time until the dough takes shape.
- Knead for 8-10 minutes until smooth and elastic. All climates are different. So, if your dough is too sticky add a little flour, if it's too dry add a little water.
- Form into a disk, wrap in plastic wrap and let rest for 20 minutes. You can also store the dough in the fridge for up to 24 hours, just let it come to room temperature before rolling it out. If you're going to freeze the dough, put the wrapped disk in a zip top bag and make sure to get as much air out as possible. Use within one month.
- Cut the dough into quarters. Keep the other pieces covered with a damp paper towel to prevent the dough from drying out while working with one-quarter at a time.
- Press the quarter of dough flat so it easily fits into the pasta roller. Start off on the thickest setting of your pasta roller and begin to run the dough through the machine. Roll through each setting until you reach your desired thickness. My sweet spot for most pasta is a 6 or 7 setting on the KitchenAid attachment. It will get thinner and smoother with each pass.
- Lay out your rolled pasta sheets on a well-floured surface. You can now cut these up and use for lasagna, ravioli, tortellini, whatever your little heart desires.
I’m sharing this with my friends over at our weekly Fiesta Friday party co-hosted byĀ Judi @ cookingwithauntjuju and Maggie @ Spoon in a Saucepan.
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
Hi Sarah! Fresh pasta!! So excited to see this post because I’ve always been told that fresh pasta tastes divine but always too busy or afraid to give it a go. This post will definitely help me get to it soon. Can’t wait to see more pasta dishes!
You can do it and you’ll love it! Thanks so much š
Great post. When I cooked for a family for 6 years, I made lots of pastas. Then my husband got on this anti-carb trend. But I so miss fresh pasta. HOpefully you will inspire people to make it fresh – it’s so easy!
Thanks! It really is so simple.
Yum we loveeeeeeeeeeeeeeeeee pasta in my home for sure BBFF!!! xoxo
Yay, us too š Have a great weekend! xoxoxo
I love fresh pasta too Sarah and there’s nothing better. It looks like your recipe came out beautifully! I have the KA attachment too and just love it. My son always expects fresh pasta when he comes home at Christmas so I’ve got to get making a few batches.
That KitcheAid attachment makes it so easy! Haha, he has good taste š
Homemade pasta – good for you Sarah. I use to have a pasta machine and then got lazy and now buy all of my pasta. I can get many varieties fresh so it’s almost like making my own. Happy FF!
Thank you! There are so many delicious varieties out there, but there’s just nothing like homemade š Happy FF!
I’ve never made fresh pasta but you make it look easy – the only thing is I don’t own and, at the minute can’t afford, a pasta machine. How would you get it so thin otherwise? Rolling pin?
Thanks for sharing at Fiesta Friday!
It really is not hard at all! Yes, you can absolutely use a rolling pin and I did before I got my pasta roller. It takes a little more time, but still very worth it! Hope that helps š
Making fresh pasta is always worth the effort, The flavour and texture you get is just so much better than anything you buy! š