Fresh Pasta Dough
Fresh Pasta
Fresh pasta gets a bad rep. Its too difficult to make… it makes a mess!… it takes too long… Well I’m here to tell you- YOU can do this! Fresh pasta is one of the simplest things to make. I promise. And beyond its simplicity comes something greater. For me making pasta is therapeutic. You get to watch literally flour and eggs transform into something amazing. There’s a reason you always see those Italian grandmas making pasta with a calmness and passion. Making pasta quickly connects you to the food. You are putting your labor of love into it and I swear you can taste it. I often find myself making pasta on a Monday or Tuesday night when Michael is coaching his freshman basketball team. Of course they have practice from 7-8:30 PM! I don’t want to just sit on the couch and drink wine… eh that sounds nice actually. But it does get a little boring after Jeopardy is over. Lol. So when making pasta listen to some music, drink wine and have some me time. I highly encourage you all treat yourself to this feeling. If I put it in my mind I’m doing something relaxing- its relaxing! So don’t get too worried or worked up when making the pasta to make sure its perfect- it will be good. I promise.
Seriously- flour and eggs. That’s it.
Every 1 cup of flour I use 1 whole egg and 2 egg yolks.
I start my pasta in my KitchenAid with the dough mixing handle. Put your flour in the bowl and make a little hole in the flour for your eggs. Beat the eggs slowly into the flour. Pick up the speed and let it come together into a ball. You may need to add a tablespoon or 2 of water depending on consistency. You don’t want it to be wet or sticky but just moist enough to come into a ball.
Once its come into a strong and stiff ball form, turn the kitchen aid off and knead with your hands and some flour on a wooden cutting board for 5-10 minutes. This is where your muscles come in handy and knead your love into the dough. It should feel smooth and velvety and be formed into a nice little tight ball of fresh pasta.
Stick in in the fridge wrapped in saran wrap for 10-15 minutes. Then cut into four quadrants and get your pasta making machine together.
I use the Marcato Atlas one. It’s not too expensive and authentic. Put the pasta through the machine slowly and methodically- you don’t want to rush this process. Start your first quadrant of dough through the crank at a “0”, then tighten to “1”, until about a “7”. You want it to be thin enough to be delicate but thick enough to create a nice chewiness in the pasta. I think between a “6 and an 8” does that trick.
The attachment should also come with a special specific kind of pasta. I typically will use my fettuccine attachment! Put the pasta though the attachment and set aside after, in some cornmeal to prevent sticking.
Cook the fresh pasta in salted boiling water for 2-3 minutes. Mix in with any sauce or your choice and I promise it will forever change your perception of fresh pasta.
With love + salt.