The Gourmand: Fresh Pasta

What? Why would anyone make fresh pasta when dried is cheap and inexpensive? One small reason, the taste! Fresh pasta is so easy to make and is world’s away from the dried version. One taste of this recipe and you may never go back.

I recently purchased a pasta machine for $20 and became inspired to make my own. Researching, I found many recipes, many types of flour, many prep methods and many gadgets! I have combed through all and have found an easy and basic recipe. With easy additions, this recipe can result in numerous flavors and textures.

I hope this will inspire you to make more and create more than just your average white angel hair pasta. Fresh pasta cooks in mere minutes or can be dried for later use. I highly recommend you cook it fresh to enjoy the fresh taste! Dried pasta can be stored in the freezer for several months. Why not start a tradition and make some fresh pasta for the upcoming holidays? This is something the whole family can get involved with. Personally, I think of it as Playdough for grown ups!

Basic Pasta Dough Recipe

2 cups All Purpose Flour

2 eggs at room temperature

1 tablespoon Olive Oil

4 tablespoons water

½ teaspoon salt

Place all ingredients in bowl of heavy-duty mixer. Using a flat beater, mix on speed 2 (low speed) for 30 seconds. Change to a dough hook. Turn to speed 2 and knead for 2 minutes. Remove dough from bowl and knead with hands for another 2 minutes.

Divide dough into 8 pieces, wrap in plastic wrap and let rest for about 20 minutes. At this stage you can chill the dough overnight.

Roll pasta through your pasta machine, start on the highest setting (the thickest) and run the dough through twice.

Fold like an envelope, top 1/3 down then bottom 1/3 up. Repeat this step 5-8 times as this increases the threads of gluten and your pasta will not fall apart. Next, turn the dial down to the next setting on the pasta machine to decrease thickness and run the pasta through 2 times. Continue to decrease the setting and run the pasta through until the desired thickness is attained. I prefer a 3 on my pasta machine.

Let the pasta dry for 10 minutes before you run it through the cutting wheels. It will give it a chance to firm up and not stick.

I set mine for a Fettuccine noodle. You may also cut the sheets into bow-tie shapes also known as Farfalle. I used my grandmother’s pasta tool to create the unique edges. Just cut into rectangles and pinch in the center.

You can either hang the pasta to dry or bunch into nests. Fresh pasta cooks in mere minutes. Dried may take a few minutes longer, always check to make sure your pasta is al dente (tender to the tooth), it should have a little bite to it.