Name: Fresh Pasta
Prep time: 10 min
Cook time: 15 min
Ingredients: 2 cups All-purpose flour; 3 whole Eggs (large); 1 pinch Salt

Dive into the heart of Italian culinary traditions with this authentic fresh pasta recipe. Using just three basic ingredients – flour, eggs, and a pinch of salt – you’ll master the age-old craft of pasta-making in your own kitchen. Elevate your dinners with pasta that’s light, tender, and perfectly textured, ready to be paired with your favorite sauces. From kneading the dough to shaping your desired pasta, this recipe is a journey of flavors, textures, and culinary love. Once you’ve tasted the magic of homemade pasta, you’ll never look back. Buon appetito!

Fresh Pasta

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Prep Time: 10

Cook Time: 15

Servings:

Calories: 229kcal

Equipment

1 Pasta Machine

Ingredients

2 cups All-purpose flour
3 whole Eggs large
1 pinch Salt

Instructions

Flour Foundation:

Spread your flour on a clean, flat surface, shaping into a mound. Create a well in the centre.

Egg Mixture:

Crack your eggs into the well. Add the pinch of salt.

Mix It Up:

Using the fork, gently beat the eggs, gradually pulling in the flour from the edges. Once the mixture starts forming consistency, begin using your hands.
Knead the dough by hand for about 8-10 minutes until it becomes smooth and elastic. If it is too sticky, sprinkle a bit more flour; if it's too dry, wet your hands slightly.

Resting:

Wrap your dough in cling film and let it rest for 30 minutes. This step is crucial as it allows the gluten to relax, making it easier to roll out later.

Rolling Out:

Divide your dough into quarters. Flatten one quarter with your palm, and feed it through your pasta machine on the widest setting. Fold it in half and roll again. Do this 3-4 times for each quarter.
After that initial rolling, narrow the setting by one notch and feed the dough through again. Continue narrowing the settings and rolling until you achieve your desired thickness.
Note: If you're using a rolling pin, generously flour your surface and roll the dough as thin as possible.

Shape It:

Once rolled out, decide on your pasta shape. Cut into wide strips for pappardelle, narrow ones for fettuccine, or keep them super thin for tagliatelle. For filled pasta like ravioli or tortellini, place your filling on one-half of the thinly rolled pasta sheet, fold, and cut.
Lasagna cut the flatten pasta to the desire width.

Cook & Consume:

Fresh pasta cooks much quicker than its dried counterpart. Bring a pot of salted water to boil, drop in your pasta, and cook for 2-4 minutes. Once the pasta floats to the top, it's ready!
Toss your cooked pasta in your favorite sauce, sprinkle some freshly grated parmesan, and enjoy the fruits of your labor.

Notes

when making lasagna do not cook the pasta till done. It will cook through in the oven combined with the sauce and cheese.

Nutrition