why make this recipe
Making fresh homemade pasta is a delightful experience that connects you to your food in a special way. Unlike store-bought pasta, which can often be dry or packed with preservatives, handmade pasta is fresh, tender, and bursting with flavor. Plus, it’s a fun activity you can share with friends or family. All you need is just a few simple ingredients, and you can create a meal that feels gourmet! The best part? No machines are required, so you can enjoy the craft of pasta-making with just your hands.
how to make Fresh Homemade Pasta – Hand Cut, No Machine!
Ingredients
- 2 cups plain flour / all-purpose flour (Baker’s or 00 flour is best, 250 g / 8.81 oz, plus extra for rolling out)
- 3 eggs (extra large size / 59 g / 2.08 oz each)
- 2 tbsp olive oil (30 ml / 1.01 fl oz)
- 1/2 tsp salt
Directions
- Begin by placing your 2 cups of flour on a clean working surface. Make a well in the center of the flour.
- Add the 3 eggs, 2 tablespoons of olive oil, and 1/2 teaspoon of salt into the well.
- Use a fork to whisk the eggs slowly, bringing in the flour from the edges a little at a time.
- Once the mixture starts to come together, switch to your hands. Knead the dough for about 5-10 minutes until it is nice and soft, and does not stick to your hands. It should bounce back when you press it.
- Tip: If the dough is still sticky, sprinkle in a bit more flour until it feels just right.
- Place the dough in a bowl (you can dust the bottom with a little extra flour to prevent sticking) and cover it with a lid. Let it rest for at least 30 minutes.
- After resting, cut the dough into 4 pieces. Dust your countertop and rolling pin with flour.
- Take one piece of dough and keep the others covered to avoid drying out. Press it out into a rectangular shape, then start rolling it out until it is very thin.
- Flip the dough as you roll, and add flour as needed if it sticks.
- Once rolled out, fold the dough over a few times. Cut it into the desired thickness with a sharp knife.
- Sprinkle the cut pasta with a little flour and fluff it up into a pile. Make sure to separate any pieces that might stick together.
- You can cook the pasta right away or lay the strands out on your countertop to dry for about 10 minutes. If you want to freeze them, twist them into nests and freeze for an hour before storing in an airtight container.
how to serve Fresh Homemade Pasta – Hand Cut, No Machine!
Serve your fresh pasta with your favorite sauce! A simple garlic and olive oil dressing, a rich tomato sauce, or a creamy Alfredo sauce all work wonderfully. Pair it with freshly grated cheese and some herbs for a delicious dish. You can add vegetables, meats, or seafood to create a full meal.
how to store Fresh Homemade Pasta – Hand Cut, No Machine!
If you have leftover pasta, you can store it in the refrigerator for up to 2 days in an airtight container. To keep it longer, freeze it in the nests you formed. It can last in the freezer for about a month. Just remember to cook it straight from the freezer without thawing!
tips to make Fresh Homemade Pasta – Hand Cut, No Machine!
- Make sure your workspace is clean and well-floured to prevent sticking.
- Don’t rush the kneading process. This helps the gluten develop, giving your pasta that perfect chewy texture.
- Try to keep your dough covered to avoid drying out as you work with it.
variation (if any)
You can add a pinch of spices or herbs to the dough to give it extra flavor! For example, incorporating spinach puree will yield green pasta, or adding a spoonful of beetroot puree will give a beautiful red color.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can! Whole wheat flour will alter the texture and taste a bit, but it can still make delicious pasta.
2. How do I know when the pasta is cooked?
Fresh pasta cooks quickly. When it starts floating in boiling water, it’s usually done. Test a piece for the perfect level of doneness!
3. Can I make the dough in advance?
Absolutely! You can prepare the dough a day in advance. Just keep it wrapped tightly in plastic wrap and store it in the refrigerator until you’re ready to use it.
Fresh Homemade Pasta - Hand Cut, No Machine!
Equipment
- large clean surface
- fork
- plastic wrap
- rolling pin
- sharp knife
- baking sheet
- large pot
Ingredients
Pasta Dough
- 2 cups all-purpose flour plus more for dusting
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil optional
Instructions
Make the Dough
- On a clean surface, create a mound with the flour and make a well in the center. Crack eggs into the well, add salt and olive oil.
- Gently whisk the eggs with a fork, gradually incorporating flour from the inner rim until a shaggy dough forms. Continue to mix until all flour is incorporated.
- Knead the dough for 10-15 minutes until it becomes smooth, elastic, and slightly firm.
- Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax.
Roll and Cut the Pasta
- Divide the dough into four equal pieces, keeping the unused portions covered. Lightly flour your work surface and one dough piece.
- Using a rolling pin, roll the dough into a thin sheet, about 1/16 inch thick. Aim for an even thickness.
- Lightly flour the rolled-out dough, then fold it into thirds or roll it loosely. Use a sharp knife to cut the dough into desired pasta shapes, such as fettuccine or tagliatelle.
- Carefully unfurl the pasta strands and place them on a lightly floured baking sheet or hang them to dry for 15-30 minutes.
Cook the Pasta
- Bring a large pot of salted water to a rolling boil.
- Add the fresh pasta and cook for 2-4 minutes, or until al dente.
- Drain the pasta, reserving some pasta water if desired for sauce. Serve immediately with your favorite sauce.