How to make homemade pasta right from the start. Making homemade noodles with and without a pasta machine.
Making homemade pasta from scratch is easy, but time consuming. But homemade pasta contains more nutrients than store-bought pasta because it contains fresh eggs rather than dry egg powder. The pasta for this recipe can be made either by hand or using a pasta machine.
- Caloric content per 100 g - 255, 9 kcal.
- Servings - Any Amount
- Cooking time - 1 hour
Ingredients:
- 2 cups flour and a little more for rolling out
- 3 large eggs
- 1 teaspoon water
- 1 teaspoon olive oil
- 1 teaspoon salt
1. If you have a food processor:
Place all ingredients except the extra flour in a food processor. Turn on the food processor and wait until the mixture forms into a ball, but no longer.
2. Manual dough kneading:
In a large bowl, combine all dry ingredients and make a hole in the center. Whisk the eggs, olive oil and water together and pour the mixture into the hole in the flour. Mix with a fork or hands until smooth. Don't worry if there is some flour left in the bowl, you don't want the dough to be too tough.
Place the dough from a bowl or food processor on a floured, flat surface. Knead the dough for 7-8 minutes, adding a little more flour from time to time so that it does not stick to your hands. Knead until the dough is smooth, elastic and no longer sticky to your hands.
3. Using pasta machine:
Divide the dough into 4 portions. Set aside one of the quarters, and cover the rest with plastic wrap to prevent the dough from drying out. Set the widest hole in the machine, shape the dough into a flat rectangle and pass it through the machine 8-9 times, fold the rectangle in half each time and pass it through the machine again. Sprinkle with flour as needed to keep the dough from sticking together.
Reduce the hole diameter and skip the dough a few more times, but do not fold it in half. So keep reducing the opening of the machine until you get to the narrowest one. Hang the resulting sheet somewhere or just leave it hanging from the edge of the table so that it dries a little. Treat the rest of the portions in the same way. While the dough is still quite soft, cut it into pieces of any shape and size.
4. Manual rolling:
This is a little more complicated! Also divide the dough into 4 parts and cover 3 of them with plastic wrap. Take the remaining piece of dough and roll it out with a large rolling pin to a thickness of about 3 mm, then fold it in half and roll it out again to the same thickness. Repeat this 8-9 times. Sprinkle with flour from time to time to keep the dough from sticking to your hands, rolling pin and table. Roll out the dough into a rectangle and roll out until it is thin enough for you to see your hand through, but not thin enough to tear when picked up. The thickness should be 1.5-2 mm. Hang the dough sheet to dry a little. Cut as you like.
5. Cooking homemade pasta:
Whatever shape your pasta turns out to be, you don't have to cook it for a long time, a maximum of 3-4 minutes. Don't overcook! This dough can be used to make thin or thick noodles or ravioli with any filling. Bon Appetit!
Notes:
- These pasta can be made a day earlier and stored in the refrigerator in an airtight plastic bag.
- You can make pasta in a wide variety of shapes and types, but wide noodles and ravioli are especially good.
- You don't need to use self-rising flour and whole grain flour.
