Making handmade pasta dough is satisfying and easier than you might think, and oh so delicious! It takes just a few ingredients and quality time in the kitchen. Consider making thisrecipe with a few friends and family members for a fun dinner party. Still not sure you can do this on your own. We can teach you!
- 2 cups all-purpose flour or Tipo 00 flour, divided
- 2 large eggs
- 3-4 tablespoons olive oil
- 2-3 tablespoons water
Measure 1 1/2 cups of flour placing the flour into a wide mixing bowl with shallow sides, leaving the remaining flour for later use. Make a well in the center of the flour.
In a small bowl or liquid measuring cup, crack the eggs into the vessel, adding 3 tablespoons of olive oil and 2 tablespoons of water, mixing lightly to combine. Pour this mixture into the wellwith the flour. Using a fork working from the center of the bowl, begin pulling the flour into the liquid until the flour starts to clump together into a shaggy mass. Using your hands, form the flour mixture into a ball, pushing and turning the dough cleaning the sides of the bowl. If the dough seems dry and is not picking up the remaining bits, add 1/2 tablespoon each of oil and water to the dough, continue gathering the contents in the bowl. Transfer the dough to the counter. Begin kneading by folding the shaggy dough, pushing and turning, then folding again. Continue the kneading process for about 5 minutes until the dough is smooth and soft. Flatten the ball of dough into a disk, wrap in plastic and let it rest at room temperature for 20-30 minutes.
Prepare your pasta rolling equipment, adjusting the rollers to the widest setting. Unwrap the pasta, dividing it into 4 equal portions. Begin with 1 portion, rewrapping the remaining in plastic wrap. Lightly flour the surface with flour. Using your hands or a rolling pin, flatten the first piece thin enough to fit through the rollers on the widest setting. Feed this through the rollers, 2-3 times. Then fold the dough into thirds like a letter, flattening again to fit through the rollers. Repeat this folding and rolling process 2 more times, adding additional flour to the counter as needed to prevent the pasta from sticking as it passes through the rollers.
Move to the next setting on the rollers, feeding the dough through each setting until you have a long sheet of thin pasta dough. Place each sheet of pasta onto parchment paper, sprinkling with a small amount of semolina flour to prevent sticking. Continue with each portion of remaining dough.
Add the cutting attachment to the pasta equipment or hand cut each pasta sheet into strips of fettucine or pappardelle. Lightly sprinkle the cut pasta with semolina.
Cook the pasta in salted boiling water for 1-2 minutes. Serve with your favorite sauce.
Featured Market Ingredients
- Carfagna’s Olive Oil
- Farm Fresh Eggs
- Semolina Flour
- Tipo 00 Flour or All-purpose Flour
- Pasta Roller and Cutter Equipment