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Myfavorite 4-ingredienthomemade pasta recipe — easy tomakeby hand, in a standmixer, or in afoodprocessor. Plustipson how to rolloutyour pastaby hand or using a pastamaker.
Theinspiration foritall beganon our trip to theAmalfi Coast thisspring, where Barclay and I became wholeheartedly convinced that weneededmore100%-from-scratchItalianfood happeninghereathome in ourlittle kitchen. Stat. So Barclaysethis sightson perfectinghomemade mozzarella thisspring (moreon that to come) and Icame home ready todive intothe world ofhomemade pastas, gnocchis, and breads ofall kinds. I even broke my minimalist no-new-kitchen-appliances-while-we’re-in-Europe rule and broughthome an adorablelittle traditional pastamaker and woodendryingrack tomake our pastadreams come true.
Turnsout,homemade pastais evenmoredelightful — and easy anddelicious andfun — than I expected!
First off, thefresh pasta doughitselfis abreeze tomake. Ifyou happen to own afoodprocessor, the dough can be prepped in less than 5 minutes. (Oryou canmakeitby hand or in a standmixer in less than 15 minutes.) The process ofrolling out thenoodlesis also easier than I expected, especiallyonce Igot thehang of using mylittle pastamaker. (I’ve included instructions belowas well for how to rollout pasta using a standmixer or a rollingpinby hand.)I’ve also enjoyed experimentingwith the various different pasta flours and discovering whichones Ilike best for different occasions. (Shortanswer — I prefer “00” flourmost ofthe time, but occasionallymixit with semolina for heartier shapes or sauces.)Mostly, though, we’ve just enjoyed eatingfresh pasta.Ithas such adelicious,fresh, chewy, unmistakablebite toit. Andithas instantly kicked some of ourfavorite pasta recipes up amega notch. (Here’s lookin’atyou,cacio e pepe!)
Alsofun? Inviting agroup of girlfriendsoveron aFriday night toshare a bottle ofroséas we rollout a batch ofhomemade pastatogether. And having leftover linigune in the fridge to pullout for a quick dinneron a busy weeknight. And surprisingfriends and neighbors with a tupperware full of cutelittlefresh pasta nestsas gifts. Andbeing “thathome” thatnowhasfresh pappardelle casually draped anddryingby oursunny living room window.
I’m lovingitall. And ifyou also happen to be a fan of really good pasta, I have a feeling this might beyour newfavorite thing too.
So tocontinue withItalian Weekhereon theblogtoday, Iam sharingeverythingI’ve learned so far about theart of making some seriouslydelicioushomemade pasta.I’ve tried to include lots of different methods and options to work with whateveryou have inyour kitchen. So pleasepoke around and find whatever method works best foryou — and report back ifyou givehomemade pasta atry! I wouldlove to hear howit goes.
HOMEMADE PASTA RECIPE | 1-MINUTE VIDEO
Semolina Flour
Alright, tomake 1pound of classichomemadeegg pasta,youwillneed the following pasta ingredients:
Flour: I reallylove tomake myhomemade pasta with “00” flour, which yields the silkiest pasta. But if Iam making a sauce thatis abitmore hearty,I will usehalf “00” andhalf semolina flour, whichmakes the pasta abitmore sturdy and helps the sauce to cling to the pasta better. That said,any of these three flours (or a combination of them)will workwith this recipe:
“00” flour: My personalfavorite, whichmakes the texture extrasilky.
Semolina flour: A heartier flour, which can help the pasta cling better to the sauce. (Semolinais also myfavorite flour to sprinkleon the cutting board and pasta, whileyou are in the process ofrolling out the dough.)
All-purpose flour: Also works pretty well if thisis theonly flouryou haveon hand.
Eggs: This recipe calls for four largeeggs.
Olive oil: Thiswill also help to moisten the dough. (If the doughisstill toodry,you can alsoadd in a few teaspoons of water.)
Seasalt: Wewilladd a teaspoon offineseasalt to the recipe, plus I recommendadding alittle extra toyour pasta water when cooking the pasta.
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