Homemade Pasta at home
- Yield 1
- Prep 58 minutes
- Cook 2 minutes
Homemade Pasta at home is a pasta recipe on Avoteb. The yield on the card is 1. The amounts and the method are both on this page.
Ingredients
Yield: 1 servings
- 4 large eggs (room temperature)
- 2 1/2 cups flour ("00" flour, semolina flour, all-purpose flour -- or a blend)
- 1 tablespoon olive oil
- 1 teaspoon fine sea salt
Method
Tip in all ingredients to the bowl of a food processor, fitted with the normal blade attachment. Pulse for about 10 seconds, or until the mixture reaches a crumbly texture (see photos above).
Lift the dough and form it into a ball with your hands, then place the dough on a lightly-floured cutting board. Knead the dough for 1-2 minutes until it is smooth and elastic. (If the dough seems too dry, add in an extra tablespoon or two of water. If the dough seems wet or sticky, just add in some extra flour, but you the dough to be fairly dry.)
Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes. Take immediately or refrigerate for up to 1 day.
Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (see notes above). Leave the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta. Tip off and use immediately.
Tip in all ingredients to the bowl of a stand mixer, fitted with the dough hook. Knead the dough on low speed for 8-10 minutes until it is smooth and elastic. (If the dough seems too dry, add in an extra tablespoon or two of water. If the dough seems wet or sticky, just add in some extra flour, but you the dough to be fairly dry.)
Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes. Take immediately or refrigerate for up to 1 day.
Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (see notes above). Leave the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta. Tip off and use immediately.
Set the flour in a mound on a large cutting board. Take your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a volcano). Tip in the eggs in the center of the well. Scatter the salt and drizzle the olive oil on top of the eggs.
Take a fork to begin whisking the eggs until they are combined. Then begin to gradually whisk some of the surrounding flour into the egg mixture, adding more and more until the egg mixture is nice and thick. (If some eggs accidentally spill out, no worries, just use your hands or a bench scraper to pull them back in.) Use your hands to fold in the rest of the dough until it forms a loose ball. Knead the dough for about 10 minutes or until the dough is smooth and elastic, sprinkling some extra flo
Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes. Take immediately or refrigerate for up to 1 day.
Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (see notes above). Leave the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta. Tip off and use immediately.
