Unhelpful Recipe: Easy Peasy Handmade Pasta

Truth: Carbs are delicious. Truth: Fresh pasta is better than dried pasta. Truth: Making your own pasta is totally easy and totally worth it.

First of all, you need only a couple of basic ingredients, and while you may make improvements on the taste and texture with higher quality products, such as semolina flour or 00 flour, they’re not necessary for learning purposes.

I started this batch with 2 cups of flour, 3 whole eggs, 2 egg yolks, a pinch of salt and a splash of olive oil.

Pasta purists may tell you to “Salt the water, not the dough” and skip the oil but… you know me, more is more!

Start by sharing your pics on Instagram, otherwise it didn’t happen.

Make a well in the flour, add the ingredients, then get to mixing and kneeding. Once it’s a nice firm dough ball, lightly wrap it in plastic wrap and let it rest for at least a half hour.

Divide and conquer.

Divide the dough into quarters and roll that puppy out until it’s nearly transparent. You should be able to see the outline of your hand when you hold it up to the window.

When it’s ready to be noodled (not to be confused with canoodled), sprinkle some more flour on the dough, fold it up gently and then start slicing the noodle strips.

Who is in charge of quality control?

I’ll give you a hint: not me.

Boil and serve.

Gently drop the noodles in batches into boiling salted water and cook for no more than 3 minutes.

And that’s it!

Just top with your desired sauce and enjoy. The whole process only takes around an hour, including resting time, so it’s definitely a low time commitment for a huge flavour payout.

Buon appetito!



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