Homemade Pasta

serves 4-6

This is a beautifully textured pasta and one of my favorites. Once you start making pasta fresh, it is hard to go back to boxed. This recipe will spoil you!  Your first try making fresh pasta should not discourage you, it takes time and a bit of patience. Each time you make pasta, you will get better and better. Just remember practice makes perfect!   

2 1/4 cups all-purpose flour (plus extra)

4 large egg yolks

2 large eggs

1 teaspoon of sea salt or Kosher salt

1 silpat mat

A pasta machine, follow manufactures instructions for pasta of your choice

 

In a small bowl combine eggs, yolks, salt and whisk together and set aside

Spread flour into center of mat, make a well

Pour a small amount of egg into well and work flour into a dough. This can be done with your hands or a spoon.

Continue adding egg in small amounts untill all egg is incorporated into flour

 Knead until  firm dough forms

 Add a bit more flour if too sticky

Dough should not be sticky to the touch 

Form into ball

Wrap in Saran wrap and chill for 30 minutes or overnight until ready to use.  Consult with manufactures instructions for your pasta maker.

I use this dough for spaghetti, linguine, or for assembling ravioli.

Pasta may be cooked after drying or cooked fresh

Fresh, pasta cooks al dente in 2-3 minutes
Dried  pasta will cook in  4-5 minutes

 

 
 
 
 

 

 Note: Silpat mats are heavy-duty, fiberglass/rubber that make great work surfaces and allow for a non stick surface in both ovens and on table tops and worth the investment for any cook. Perfect for making any bread  or pasta dough or to use for baking. Silpat’s are your best friend in the kitchen , they make clean up a breeze!  Available in most kitchen stores such as Sur La Tab, William Sonoma and Crate and Barrel.

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2 Responses to “Homemade Pasta”

  1. Anika Marsella Says:

    Really fulfilled with the health and aid content here, I bookmarked and hope to read this on casual base if I have time on my helping hands.

  2. Stephanie Says:

    Thank goodness for this entry. I’ve made pasta three times in the past month with this recipe and you’re right, it has ruined boxed pasta for us. I’m hooked!

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