Easy Homemade Pasta Dough Recipe

Homemade pasta is a culinary art form that transforms simple ingredients into a sublime eating experience. Crafting pasta from scratch is a journey back to the roots of Italian cooking, where the love and care put into the process are as important as the ingredients themselves. This recipe guides you through the steps of making your own pasta, turning flour and eggs into silky, elastic dough that can be shaped into your desired form – be it fettuccine, tagliatelle, or ravioli. The joy of homemade pasta lies in its texture and flavor, far surpassing anything store-bought. Whether you’re a beginner or a seasoned cook, this recipe will help you create a truly authentic Italian dish, perfect for a family gathering or a special meal. Get ready to roll, cut, and cook your way to a wonderfully satisfying culinary creation.

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Ingredients:

• 5 large eggs
• 3 3/4 cups all-purpose flour
• 1 tablespoon olive oil
• 1 teaspoon salt

Instructions:

1. Prepare the Work Surface: On a large, clean surface or large bowl, pour the flour into a mound. Make a well in the center large enough to hold the eggs.
2. Add Eggs, Oil, and Salt: Crack the eggs into the well. Add the olive oil and salt.
3. Mix the Ingredients: Using a fork, gently beat the eggs, oil, and salt, gradually bringing in flour from the sides of the well. Continue until the mixture is too thick to beat with a fork.
4. Knead the Dough: Using your hands, start folding additional flour into the mixture. Knead the dough, incorporating the rest of the flour, until it forms a cohesive and slightly sticky ball.
5. Continue Kneading: Knead the dough for about 10 minutes or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as you knead.
6. Rest the Dough: Shape the dough into a ball and cover it with plastic wrap. Let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
7. Divide: After resting, divide the dough into smaller portions (I divide it into 8 pieces).
8. Laminate the Dough: Flatten each portion slightly. Pass each through a pasta machine at its widest setting (1 on my pasta machine). Fold it into thirds and pass it through again. Repeat this process 4-5 times, which helps to create layers in the dough, making it smoother and more elastic.
9. Roll and Cut: Roll each portion to your desired thickness (9 on my pasta machine – thinnest setting) using a pasta machine. Cut using the cut attachment; fettuccini is my preferred size to use when I make my Sunday Gravy. Place the cut pasta on a drying rack.
10. Cooking the Pasta: Bring a large pot of salted water to a boil. Cook the pasta for 1-3 minutes, depending on thickness, or until al dente. Drain the pasta
11. Serve and Enjoy: Serve the pasta topped with Sunday Gravy. Use the leftover gravy to make a delicious lasagna!

Note: Fresh pasta cooks much quicker than dried pasta, so keep an eye on it to ensure it doesn’t overcook. Enjoy your homemade pasta with a sauce of your choice for a delicious meal!

As you savor the final product of your homemade pasta, take a moment to appreciate the journey from simple ingredients to a dish brimming with tradition and flavor. This pasta, made with your own hands, embodies a connection to an age-old culinary art, offering not just a meal, but an experience. Whether draped in a rich sauce, tossed in light olive oil and herbs, or served alongside your favorite accompaniments, the texture and taste of your pasta will be a delightful testament to your effort and passion. Remember, each time you make it, your skills will grow, leading to even more delicious creations. Buon appetito!

If you’re feeling your Italian roots, be sure to follow your meal with Pasticchiotto for dessert.

-S&E