HOW TO: Fresh Homemade Pasta

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Yay! Happy Friday everyone! I hope you guys have some exciting plans for the weekend! Zach and I will be preparing our house before we list it for sale, and even though the house is basically brand new, there is still a ton to be done! Let’s just say that I can’t wait until this whole process is over and we are moved and settled into our new home. Until then, I see lots of easy recipes in our future. As a result, Zach and I made a big old batch of fresh pasta and dried it out, making these quick and easy dinner recipes a little more special! Just the other day I was thinking how I really need to finally share this fresh pasta recipe with you guys. It takes work. I’m not going to lie to you, and until we owned the pasta attachments for our stand mixer, we DID make it by hand. It can be done. This recipe has tips and tricks for creating fresh and homemade pasta easily with stand mixer attachments and for making it by hand. Either way, the result is magical.

HOW TO: Fresh Homemade Pasta | www.cookingandbeer.com

I’ve included a step-by-step photo tutorial for you guys or you can skip right ahead to a printable version of this recipe. This recipe takes approximately 2 hours from start to finish and makes about 1.25 pounds of pasta (give or take). You will start this recipe with:

3 large eggs
2 1/2 cups all-purpose flour (more as needed), extra for dusting and rolling out
1 tablespoon olive oil
1 teaspoon kosher salt
1 tablespoon water (more as needed)

HOW TO: Fresh Homemade Pasta | www.cookingandbeer.com

To the bowl of your stand mixer, with paddle attachment fixed, add the eggs, flour, olive oil, salt and water. Mix on low speed for 2-3 minutes, or until the dough starts to come together. Switch to the dough hook attachment, and knead the dough for 2-4 minutes or until soft to the touch and pliable. If the dough is too sticky, add flour in small increments. If the dough cracks or seems too dry, add water in small increments until you reach the right consistency.

NOTE: If preparing the pasta without a stand mixer (with paddle and dough hook attachments), place the flour on a large surface and create a well in the middle. Add the eggs, oil, salt and water. Beat the ingredients with a fork to break up the eggs and then fold the ingredients together by hand until a soft dough forms then knead for 3-4 minutes by hand.

HOW TO: Fresh Homemade Pasta | www.cookingandbeer.com

Once your dough reaches the right consistency, form it into a disk or ball and wrap it tightly in a piece of plastic wrap. Set aside for at least 30 minutes or up to 2 hours.

HOW TO: Fresh Homemade Pasta | www.cookingandbeer.com

Unwrap your dough and place it on a generously floured surface. Cut it into 4 equal size pieces. Flatten them out with your finger tips. This is necessary if running them through a pasta roller.

HOW TO: Fresh Homemade Pasta | www.cookingandbeer.com

With the roller attachment fixed to your stand mixer and set to the lowest setting (1 for KitchenAid), insert the dough through the top. Once it goes through, fold the dough in half. Flour your dough and run it through a second time. Repeat this step, if necessary, flouring when needed, until the sheet is smooth and elastic. Increasing the setting by one step (2 for KitchenAid), insert the sheet again, but don’t fold it over this time. Increasing the setting by another step (3 for KitchenAid), insert the sheet once again. Repeat these steps up to your desired thickness. For example, if preparing spaghetti, you will want to go to the 6th setting.

NOTE: If you are using a hand cranked pasta roller, roll the dough out according to the machine’s manufacturer’s instructions.

NOTE: If you are rolling the dough out by hand, roll out to 1/4 inch thick. Fold it over and then roll it out again to 1/4 inch thick. Repeat this one more time.

HOW TO: Fresh Homemade Pasta | www.cookingandbeer.com

Change the attachment to the appropriate cutter. Generously flour the dough, and insert the dough carefully through the top of the attachment. Once you have the pasta cut, toss with a little bit of flour to prevent it from sticking. Set aside, covered with a damp paper towel until ready to cook.

HOW TO: Fresh Homemade Pasta | www.cookingandbeer.com

If you are preparing the pasta without pasta cutters, place the pasta sheets on a large cutting board, and cut strips about 1/2 inch thick (or your desired thickness) with a sharp knife.

HOW TO: Fresh Homemade Pasta | www.cookingandbeer.com

When going to cook your pasta, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 4-5 minutes for fresh pasta.

If you wish to dry your pasta for later use, you may do this in a couple of ways. If you have a drying rack, it is best to prepare your pasta as explained above and then drape it over a drying rack until completely dry. This time with vary upon your conditions, but will normally take about 8-10 hours in a dryer climate.

You may also dry the pasta in “nests.” Place “nests” of pasta on a piece of parchment paper and dry fully on one side, about 4-5 hours. Flip the nests and dry on the other side, about 2-3 hours.

Store your pasta in an airtight container for about a month.

HOW TO: Fresh Homemade Pasta | www.cookingandbeer.com

HOW TO: Fresh Homemade Pasta | www.cookingandbeer.com

HOW TO: Fresh Homemade Pasta | www.cookingandbeer.com

I hope I haven’t confused you guys too much today. As always, I am only an email away if you have any questions! Making pasta is really very simple when you get the hang of it, and I definitely think investing in the appropriate pasta attachments is totally worth the cash. I hope you guys have a wonderful weekend! See you all on Sunday! xo


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HOW TO: Fresh Homemade Pasta

Yields 1.25 pounds

There are images above to guide you where needed.

This recipe requires, at the very least, something to roll out the pasta. You may do this with stand mixer attachments, a hand pasta roller or by hand with a rolling pin. Please note that making pasta completely by hand will take longer.

1 hrPrep Time

10 minCook Time

2 hrTotal Time

Save Recipe

Ingredients

  • 3 large eggs
  • 2 1/2 cups all-purpose flour (more as needed), extra for dusting and rolling out
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 tablespoon water (more as needed)

Instructions

    Instructions for Stand Mixer
  1. If you are preparing the pasta dough by hand, meaning you don't have a stand mixer, then skip below to the "notes" section for instructions.
  2. To the bowl of your stand mixer, with paddle attachment fixed, add the eggs, flour, olive oil, salt and water. Mix on low speed for 2-3 minutes, or until the dough starts to come together. Switch to the dough hook attachment, and knead the dough for 4-5 minutes or until soft to the touch and pliable. If the dough is too sticky, add flour in small increments. If the dough cracks or seems too dry, add water in small increments until you reach the right consistency. Once your dough reaches the right consistency, form it into a disk and wrap it tightly in a piece of plastic wrap. Set aside for at least 30 minutes or up to 2 hours.
  3. Unwrap your dough and place it on a generously floured surface. Cut it into 4 equal size pieces. Flatten them out with your finger tips (image above).
  4. With the roller attachment fixed to your stand mixer and set to the lowest setting (1 for KitchenAid), insert the dough through the top. Once it goes through, fold the dough in half. Flour your dough and run it through a second time. Repeat this step, if necessary, flouring when needed, until the sheet is smooth and elastic. Increasing the setting by one step (2 for KitchenAid), insert the sheet again, but don't fold it over this time. Increasing the setting by another step (3 for KitchenAid), insert the sheet once again. Repeat these steps up to your desired thickness. For example, if preparing spaghetti, you will want to go to the 6th setting. (See steps above in the post for instructions on rolling dough out by hand).
  5. Change the attachment to the appropriate cutter. Generously flour the dough, and insert the dough carefully through the top of the attachment. Once you have the pasta cut, toss with a little bit of flour to prevent it from sticking. Set aside, covered with a damp paper towel until ready to cook.
  6. If Your Making the Dough and Kneading it by Hand
  7. If preparing the pasta dough without a stand mixer (with paddle and dough hook attachments), place the flour on a large surface and create a well in the middle. Add the eggs, oil, salt and water. Beat the egg mixture with a fork to break up the eggs and then fold the ingredients together by hand until a soft dough forms then knead for 3-4 minutes by hand. Form it into a ball, cover it with plastic wrap and set at room temperature for 30 minutes.
  8. Roll the dough out to 1/4-1/8 inch thick on a generously floured surface. Fold it over and then roll it out again to 1/4-1/8 inch thick. Repeat this one more time. Continue instructions for cutting the dough into noodles without a pasta cutter.
  9. If You Don't Have Pasta Cutters
  10. Follow each step from above up until you reach the pasta cutting stage.
  11. Place the pasta sheets on a large cutting board, and cut strips about 1/2 inch thick (or your desired thickness) with a sharp knife.
  12. Continue with the instructions from above.
  13. Cooking your Pasta
  14. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2-4 minutes for fresh pasta.
  15. Serve with your favorite sauce.
  16. Drying your Pasta
  17. If you wish to dry your pasta for later use, you may do this in a couple of ways. If you have a drying rack, it is best to prepare your pasta as explained above and then drape it over a drying rack until completely dry. This time with vary upon your conditions, but will normally take about 8-10 hours in a dryer climate.
  18. You may also dry the pasta in "nests." Place "nests" of pasta on a piece of parchment paper and dry fully on one side, about 4-5 hours. Flip the nests and dry on the other side, about 2-3 hours.
  19. Store your pasta in an airtight container for about a month.

Notes

If preparing the pasta without a stand mixer (with paddle and dough hook attachments), place the flour on a large surface and create a well in the middle. Add the eggs, oil, salt and water. Fold the ingredients together by hand until a soft dough forms then knead for 3-4 minutes by hand.

The amount of ingredients can vary depending on humidity, size of eggs, and/or other conditions.

If properly sealed, dough will keep refrigerated for about 24 hours.

http://www.cookingandbeer.com/2015/03/how-to-fresh-homemade-pasta/

HOW TO: Fresh Homemade Pasta | www.cookingandbeer.com

 

Categories: Food and Beer Pairings, Main Course, Pasta, Recipes, Vegetarian
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24 thoughts on “HOW TO: Fresh Homemade Pasta

  • March 27, 2015 at 12:34 pm
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    This is so awesome! I’ve never made my own pasta, I think we need to have a pasta making party in the near future!

  • March 27, 2015 at 8:02 pm
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    This looks amazing Justine! I made my own pasta a few years ago, and it was so much work, and not even that good so I haven’t tried again since. But I’m sure I just didn’t use a great recipe because it SHOULD be amazing if it’s made from scratch! Definitely going to give your recipe a try!

  • March 28, 2015 at 2:47 pm
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    This is such a great tutorial! In my childless days I definitely made my own pasta a lot more. I need to do that again!

  • March 29, 2015 at 9:38 am
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    This is a great tutorial, Justine! I have a pasta machine but don’t use it often enough and I’ve had the itch to lately. It’s so much easier than people might think, and there’s nothing like fresh pasta! :)

  • March 30, 2015 at 1:00 pm
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    It is definitely a lot of work, Stacey. It’s taken a long time for us to get it right! Thank you so much girl!

  • January 10, 2016 at 10:32 pm
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    I tried it once with whole wheat flour. I faced a lot of challenges while making it. 1) It was touch to cut with knife as i folded the sheets and then cut it. This way it was sticking to the folded part. It was touch to open & segregate the cut pasta.
    2) I put it to boil after 10 minutes. But it all got so soggy.
    I never tried it again as I am afraid that it won’t come out well. I made everything by hand as i don’t have this machine.
    Please help & suggest.

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  • May 25, 2016 at 5:21 pm
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    hi! Can I freeze my extra pasta dough?

  • May 25, 2016 at 9:26 pm
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    Hi Caitlin! I’ve honestly never frozen pasta dough. I usually always make pasta out of whatever is leftover and then dry it out for a later use. I have read that people have had success freezing pasta dough, however. I think the most important thing is to make sure it is sealed very tightly because it can dry out very easily. When you go to thaw it out, put it in the refrigerator. Some have had better luck than others, so good luck! I hope it works out!

  • October 20, 2016 at 5:50 am
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    hello! just found your post and Im excited to try it. The only homemade pasta i ever made was from Foodnetwork, and I was not impressed. It called for semolina flour and i could not find any….dont know if that would of made the difference.
    This one sounds simple enough with everyday ingredients.
    I am wondering if there are variations I can do…..spinach, red pepper, etc? How much would I need to add?
    Any suggestions are welcome.
    Thanks again 😊

  • October 20, 2016 at 10:18 am
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    If you were to make a variation of this pasta, it’s really not that difficult. The most important thing is making the vegetable into a puree. For example, you could make a spinach puree by steaming the spinach, squeezing out the liquid and then pureeing it in a food processor. Then, just whisk it in with the eggs before you work it into the flour. I hope this helps, and I hope you enjoy the recipe!

  • December 17, 2016 at 12:39 pm
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    This recipe was so easy to make! Thank you! Now question: I made lasagna noodles that I’m drying and saving for Christmas lasagna. Should I boil the noodles prior to assembling the lasagna or let them cool in the pan?

  • December 17, 2016 at 12:39 pm
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    *cook

  • December 17, 2016 at 2:44 pm
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    Hi Amanda! I’m so happy the recipe worked out for you! I don’t know if it’s entirely necessary to boil the lasagna noodles first. Because fresh pasta dough takes less time to cook, you should be ok assembling. If you decided to dry out the pasta first, then I would boil them for a couple of minutes before assembling. Hope this helps! Best – Justine

  • January 12, 2017 at 11:54 am
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    I made this as my first homemade pasta two days ago and it was a hit! I did it all by hand and had some trouble getting it rolled thin enough but even still it was great. I want to make it again today and dry some. What is the cook time when it has been dried? Just add a minute or two?

  • January 13, 2017 at 7:16 pm
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    Hi Amanda! I’m so happy the recipe worked out for you! It definitely can be daunting to do it by hand, but it is definitely worth it! Yes, if you cook it from dried, I would boil for about 2-3 minutes more. Hope this helps! Thanks!

  • June 29, 2017 at 10:26 am
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    Hi,
    Thank you for the tutorial. I have read that you cannot put the KitchenAid pasta rollers in water. How do you clean them when using eggs in the pasta to prevent salmonella food poisoning?

  • July 13, 2017 at 10:19 pm
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    Hi Justine,
    Great tutorial. Can I use a dehydrator to dry my pasta nests ?
    Thanks

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