Homemade Pasta
This homemade pasta dough is super silky and tender giving it a light mouthfeel. It is perfect for pappardelle, lasagna noodles, tagliatelle, fettuccine or spaghetti.
Prep Time: 40 minutes minutes
Resting Time: 30 minutes minutes
Course: Dinner, Main Course, Pasta
Cuisine: Italian
Keyword: Homemade Pasta, Pasta, Silky, Tender
Servings: 4
- 196 g "00" Flour
- 2 Whole Eggs
- 4 Egg Yolks
- 1 Tbsp Olive Oil
MIX THE DOUGH
FLOUR: Weigh out the flour using a kitchen scale & place in a bowl, pie dish or directly on a work surface. Create a well in the center.
EGGS + OIL: Crack 2 whole eggs into the well. Divide 4 eggs, discarding the whites in a separate container (keep for breakfast) and adding the yolks to the flour. Add 1 tbsp of olive oil to the eggs.
WHISK: Using a large fork begin to whisk the eggs and oil until cohesive. Begin to scrape in some flour to gradually incorporate. When it becomes too thick to whisk begin to use your hands to mix it into a rough dough. It will be sticky, work all of the flour into the dough. I like to wash my hands at this point to knead with clean hands.
KNEAD: Sprinkle your work surface very lightly with flour. Place the rough dough ball onto the flour and lightly dust the top. Place the ball of your hand into the center and press down and out. Fold the dough onto itself, rotate the dough a quarter turn. Again press down and out. Fold the dough onto itself and do another quarter turn. Continue to knead for about 10 minutes until the dough is nice and smooth.
REST: Wrap the pasta dough in plastic wrap and allow to sit at room temperature for at least 30 minutes or in the refrigerator overnight before rolling out.
ROLL OUT THE DOUGH
DIVIDE: Cut the ball of dough in 4 quarters. Keep the rest covered if you're not working with them.
ROLL OUT: Take a quarter of the dough and press it down in the shape of a rectangle. Starting at setting 1, place the rectangle into the slot with the wide end facing down and roll it out. Turn the dial to the next setting 2 (then 3, 4, 5, 6, 7, 8, 9). Continue to feed the dough through until it gets thin enough to see your hand through. If you want it thicker, by all means stop at a lower setting.Not all pasta makers have the same settings. Mine goes from 1-9, 9 being the thinnest.
DUST: Sprinkle flour on each side of the long sheet of pasta and dust the flour to evenly cover. Allow to rest on the counter for at about 10 minutes before cutting. Flip halfway through and lightly dust the side that was against the counter again with flour.
CUT: Cut each long sheet in half. Stop here and use these to make lasagna noodles.
TO MAKE TAGLIATELLE
Dust the pasta sheet with flour if needed. Sometimes it's helpful to cut a small piece off of the end you'll be feeding through the pasta maker so there is a straight edge for the machine to catch.
Support the sheet with an open hand underneath one side and feed it through the cutter with the other hand. Crank it through to cut it and continue to help the sheet of pasta move through easily. Toss in a little flour if needed to prevent sticking and hang to dry or store in nests on the counter.