Once you get accustomed to fresh pasta, it is so much lighter and more delicious than packed pasta, you’ll have a hard time going back unless you are pressed for time. This recipe is for 2-3 servings, but can be easily doubled (or tripled). Full disclosure, I started making pasta with a hand crank pasta machine that clamps to your countertop, but have recently graduated to the KitchenAid 3-piece pasta roller and cutter attachment for my stand mixer. This has definitely been a game changer and I’m much more likely to make pasta more frequently. If you don’t have the KitchenAid attachment or even the hand crank machine, you can still make fresh pasta even without the hand crank simply by rolling and cutting the pasta dough.
Ingredients:
- Two large eggs
- 1 1/3 cups flour
If you have a stand mixer, just add the eggs and flour and use the mixer to combine the pasta dough. If not, you can use the traditional method of making a “well” for the eggs with the flour and using a fork to slowly break down the “well” wall and combine the ingredients. If you’re using your stand mixer, once the flour is mostly incorporated, drop it onto a silicone mat or any floured surface and continue to work the dough to form it into a smooth ball. If your dough is too dry, just slightly wet your hands and continue to work the dough.
Once you’ve formed a ball (hint: if your ball is too sticky, add a small amount of flour) wrap it tightly in plastic wrap and let it rest for at least 30 minutes.
When you’re ready to form your pasta:
- Fill the largest pot you own with water (approximately 2/3rds full), add kosher salt and set it on high to boil.
- Cut the ball into four equal pieces and hand roll each section into a rectangular shape that’s approximately 1/4″ thick.
- Attach the roller, set it at the largest setting and begin to work the dough piece through. Run each of the four pieces through the widest setting 1-2 times before setting it to the next narrower setting. My roller has eight settings and I usually stop at the seventh setting. This is a personal preference and practice will tell you what works best for you.
- Once you have four long sheets created, switch to your desired cutter attachment (I most frequently use the wider fettuccine cutter unless I’m making lasagna or ravioli.).
- I typically have a rimmed half sheet pan sprinkled generously with cornmeal nearby waiting to hold the cut pasta. Don’t worry about the cornmeal staying on the pasta, when you add it to the water, the cornmeal simply falls to the bottom of the pot.
- Set each of the four cut sections in the pan as soon as they come out of the cutter and use your fingers to ensure each noodle is somewhat separated to avoid clumping.
When you’re ready to cook your pasta, simply drop it into the boiling water. Fresh pasta is fully cooked in approximately two minutes. You’ll know it’s ready when it rises to the surface. Use a colander to drain the pasta or a spider or tongs to transfer pasta into your prepared sauce. Some of our favorite sauce include bolognese, pesto, alfredo, cacio e pepe (cheese and pepper) or even a simple minced garlic that’s been sauteed in olive oil.
If you’re pressed for time – or not in the pasta making mood – we still often use packaged pasta. Our preferred packaged brand is de cecco.
I promise that making pasta gets significantly easier with a bit of time and practice. Don’t be intimidated and give it a try!
Best,
Lisa
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