Why would you ever make homemade pasta? Because it is so incredibly easy and tastes so much better than the boxed stuff you get at the store. I can’t believe how long I had waited to try it (and I can’t believe it took me so long to write about it. Yeah, I know picking up a box of spaghetti at the store is cheap, but the flavor is so much better when you make fresh pasta right before using it. You can control the quality of ingredients that you put in (organic, whole grain, etc). You can add herbs, spinach; the combinations are endless and up to you. Best of all, once you start making delicious homemade pasta, you will have friends and family hooked, then you can convince them to pitch in to get you a kitchen aid mixer.
Ingredients for basic pasta
- 3 cups of flour
- 2 large eggs
- 3 tablespoons of water
- 1 tbsp olive oil
- Mix the flour and salt together
- Put the flour on the cutting board and make a well in the center
- Add the eggs, water and oil to the center of the well
- Mix to incorporate
- Knead until the dough is smooth
- Make the dough into a ball
- Wrap in plastic wrap
- Put into your fridge for an hour
- Unwrap the dough and knead it for a few seconds on a floured surface
- Flour your rolling pin
- Roll out the dough on a floured surface
- Even out any thick areas so it is about 1/8″ thick
- Sprinkle flour on the dough
- Roll your rolling pin over it
- Lay out the dough on your floured surface and cut the dough to the desired width
- Cook it in salted boiling water for 3 minutes and enjoy
If you want to make life easier, use a mixer
- Same ingredients
- Put the all ingredients (except flour) into the bowl of the mixer
- Add more flower gradually until the dough is dry and cannot absorb any more flour
- Remove the dough and wrap it in plastic wrap
- Put it aside for 30 minutes
- Take the dough out, roll it into flat sheets and cut
- If you have the pasta attachment, follow your machine’s instructions
With the recipe above you can make any shape pasta, but how to make something more complicated like Ravioli? No worries, this is super easy, recipe is the same as above. All you need to worry about is your filling.
- 2 sheets of pasta dough, rolled out
- 2 inch cookie cutters (or another 2 inch circular thing)
- Kitchen brush
- Place one sheet of dough on a floured surface
- Set the other aside
- Add about a tsp of your filling to the pasta sheet about 2 inches away from each other
- Enough to fill it, but not so much that you won’t be able to seal your ravioli
- Brush the pasta with water (will help you seal it)
- Place the other pasta sheet on top
- Press firmly around the bump to seal the ravioli and remove air
- This will get air out and seal the pasta
- Cut the pasta into individual pieces
- Throw the ravioli for 3 minutes into boiling water, make sure that you don’t just throw them in together or they will stick and enjoy.
When you are ready to experiment with other types of pasta, why not start off with flavors?
Spinach Pasta: Add 1 oz of cooked, pureed spinach to the egg mixture and add a little more flour.
Tomato Pasta: Add 1 oz of tomato paste to the egg mixture, skip the salt and add a little more flour if you need.