HOW TO: Handmade pasta


Yesterday, I made my own pasta for the first time ever. I’ve always thought that it would be really hard, difficult and messy, but it wasn’t! It was super easy but a lot of kneading. To be honest – it was totally worth it! I couldn’t find the “00”- pasta flour so I used regular AP flour and it worked totally fine. Of course, if you find “00” pasta flour, it’ll be better.  I used the dough to make tortellini filled with ricotta and spinach.  It only takes less than 10 minutes to make it! And let it rest for 20 minutes  for a smooth dough.

PASTA DOUGH
2 cup flour, preferably “Tipo 00” but AP works fine!
3 whole eggs
salt
dash of olive oil

METHOD:
Clean a baking board or a large surface. Put 2 cups of flour  into a big pile and dig a whole to make a “volcano”, crack the eggs into the volcano and season with salt and add just a dash of olive oil.  With a fork, beat the eggs in the volcano until silky smooth and gradually beat he flour into the eggs with the fork. Don’t worry if the eggs spills over. When it all starts to come together, go in with your hand and literally knead the crap out of the dough. It’s hard in the beginning, but should be silky smooth, elastic and formable when it’s done. Knead as hard as you can, folding it over and over as you go.
When it has a nice consistency, wrap it in cling film and let rest in room temperature for 20-30 minutes.

Cut the dough into three pieces and roll it out paper thin. You should be able to see a pattern trough the dough. Then cut/roll into desired shapes!

To cook the pasta, drop it down in boiling salted water and boil for 3-5 mintues (depending on how thin you got the dough, hehe).

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s