How To Make Homemade Pasta

Course: Main Course

Cuisine: Italian

Prep Time: 15

Cook Time: 3

Resting time: 30

Total Time: 15

Servings:

Calories: 427kcal

All the tips on how to make homemade pasta the authentic Italian way, with only 2 ingredients!

Place the flour on a clean work surface and create a hollow in the center.
Break the eggs, place them in the center of the flour, and start beating them with a fork, incorporating more and more flour while you do that.
Once you have a well-mixed mixture, knead it with your hands for about 15 minutes until you have a smooth and elastic dough.
Wrap the pasta dough in cling film and let it rest in a cool dry spot in your kitchen, for 30-60 minutes.
Cut the dough in half, leaving the remaining dough well covered to prevent it from drying out.
Sprinkle with a little flour a clean work surface, and roll the dough to create a thin sheet, about 42 cm/ 16-inch wide.
Dust the surface with a little more flour and roll the dough on itself, like a swill roll.
With a sharp knife, cut strips about 1 cm/ ⅓-inch wide in order to make tagliatelle pasta. Repeat the process with the remaining pasta dough.
Gently unroll the homemade pasta obtained, taking care to do it quickly to prevent the dough from drying out.
Cook the homemade pasta straight away, or form little nests of pasta with your hands and arrange them on a tray, lightly floured, to let them dry slightly, then you can store it in the fridge for up to 2 days, or in the freezer for up to 1 month.

Use the right flour: The type of flour you use is crucial to the texture of your pasta. Traditional Italian pasta is made with 00 flour, which is finely milled and has a low protein content. If you can't find 00 flour, you can use all-purpose flour.
I like to use 1 large egg for 100 g of flour, it should weigh at least 70 g/2.4 oz.
To make the pasta dough more elastic and easier to work with, you can add 1 teaspoon of water to the mixture.
Knead the dough thoroughly, which is essential to create a smooth, elastic dough. This can take up to 10 minutes, so be patient.
Let the dough rest: After kneading the dough, let it rest for at least 30 minutes. This will allow the gluten to relax, making it easier to roll out the dough.
Roll the dough thinly: To create the perfect texture, the dough needs to be rolled out thinly. You can use a pasta machine or a rolling pin to achieve this.
Cook the pasta in salted boiling water: When cooking the pasta, be sure to use plenty of salted boiling water. This will help to flavor the pasta and prevent it from sticking together.
Don't overcook the pasta: Fresh homemade Italian pasta cooks much faster than dried pasta, so keep an eye on it while it's cooking. It should only take a few minutes to cook until al dente.