Making homemade pasta by hand is very simple because pasta dough is easy to work with. As a bonus, you’re getting a nice upper body work out while rolling out the dough. 🙂
I like using her recipe when I have egg yolks left over, after baking Macarons. But during the days we don’t have egg yolks laying around, I’ve been sticking to this recipe.
This is one of those universal dishes, which everyone likes. I often prepare this with Alfredo Sauce when we’re hosting people we don’t know. It always does its job and people come back asking for the recipe!
Pasta Recipes to Try:
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- In a large glass mixing bowl or in the bowl of a stand mixer, combine the flour and salt. Add whisked egg and olive oil to the flour. Mix to combine.
- Knead the pasta by hand or using the dough hook of a stand mixer until it turns elastic and is no longer sticky.
- Cut dough into three pieces and roll each into a ball. Wrap each ball tightly with a plastic wrap and refrigerate for about 20 minutes.
- On a floured surface, roll out the dough pieces into thin layers (you should be able to almost see through it). Let the dough hang on a pasta dryer or sit flat on a floured surface to dry for about 15-20 minutes. If you are going the floured surface route, flip the pasta over every 5 minutes. The dough should be dry, but not so dry that it breaks apart easily.
- Using a sharp knife/pizza cutter, pasta cutter, or stand mixer pasta attachment (see instructions for each above), slice the pasta dough to your preference (fettuccine, lasagna, angel hair, etc). Cook immediately or refrigerate or freeze for later use.