Creating
homemade pasta from scratch is a rewarding process that yields fresh, delicious
noodles, much better than store-bought alternatives. Here's a breakdown of the
best method to make it, along with explanations for each step.
Ingredients:
- 2 cups of all-purpose flour (or
00 flour for finer texture)
- 3 large eggs
- A pinch of salt
- Optional: 1 tbsp of olive oil
for added elasticity and flavor
Instructions:
1. Prepare the Flour
Place
the flour on a clean surface or in a large bowl. Create a well in the center of
the flour. This is an old Italian technique that helps to contain the liquid
ingredients, making it easier to mix without the flour spilling everywhere.
2. Add the Eggs
Crack
the eggs into the well. If you want to enrich the dough, you can add a
tablespoon of olive oil at this point. Using a fork, gently beat the eggs while
gradually pulling in flour from the edges of the well.
3. Mix the Dough
Once
the egg mixture thickens, begin kneading with your hands, incorporating more
flour as needed. Knead for about 8-10 minutes. The dough should become smooth
and elastic. If it feels too dry, add a few drops of water. If too sticky,
sprinkle some more flour.
4. Let it Rest
Cover
the dough with plastic wrap or a damp cloth and let it rest for at least 30
minutes. This step allows the gluten to relax, making the dough easier to roll
out and giving it a better texture once cooked.
5. Roll the Dough
After
resting, divide the dough into smaller portions. Flatten each piece with your
hands or a rolling pin. For a truly authentic texture, use a pasta machine,
gradually working through the settings to achieve the desired thickness. For
those without a machine, a rolling pin can also suffice, though it requires
more effort to get it thin enough.
6. Shape the Pasta
Depending
on the pasta you wish to make, there are several options. For fettuccine or
tagliatelle, roll the dough into thin sheets and then cut it into strips. For
shapes like ravioli, you’ll need to cut the dough into squares or circles and
fill them with your chosen filling before sealing the edges.
7. Cook
Boil
a large pot of salted water. Fresh pasta cooks much faster than dried, so only
boil it for 2-4 minutes. Drain and serve immediately with your favorite sauce.
Explanation:
- Flour: The flour you use plays a key role in the texture of
the pasta. 00 flour is finely milled, giving pasta a silky texture.
All-purpose flour works well but might result in a slightly rougher
texture.
- Eggs: Eggs add richness and moisture, making the dough
pliable. The protein in the eggs also helps create structure.
- Kneading: This develops gluten, giving the pasta its chewy, al
dente texture.
- Resting: Gluten relaxes during the resting phase, preventing
the dough from springing back when rolled.
