Homemade Pasta Recipe
User Reviews
5
50 reviews
Excellent
-
Prep Time
1 hr
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Total Time
1 hr
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Servings
4
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Calories
425 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Pasta Recipe
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This homemade pasta uses a blend of "00" soft wheat flour and semolina (durum wheat) flour combined with eggs to create a dough that is kneaded and rested before rolling out with a pasta machine. The dough is carefully rolled multiple times to develop elasticity and smoothness. This pasta dough recipe provides a solid foundation for making various fresh pasta shapes and can be adapted for different thicknesses.
Description
Homemade Pasta Recipe combines soft wheat flour and semolina flour with eggs to create a pliable dough. After mixing the ingredients and kneading for about ten minutes, the dough is formed into a ball, wrapped, and rested for 15 to 30 minutes to relax the gluten. The dough is then flattened and passed through a pasta machine, starting on the widest setting and folding multiple times to improve texture and strength. Dusting with durum wheat flour prevents sticking. This process results in a dough that can be cut or shaped as desired for fresh pasta meals.
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Ingredients
- 200 g flour 1 ⅓ cups - “00” soft wheat flour
- 200 g semolina flour 1 ⅓ cups - durum wheat flour
- 4 egg
Instructions
- Place the flours on a work surface and create a hole with your hands. For those who are making homemade pasta for the first time I recommend using a bowl because the job will be easier. Split the eggs and put them in a bowl then pour the eggs into the hole.
- With your hands, mix the eggs with the flours, incorporating a little at a time, until everything is combined. Knead the pieces of dough together.
- After ten minutes, make a big ball and wrap it in a cling film. Let it rest for 15/30 minutes.
- Make sure that your pasta maker machine is clamped firmly to a clean surface. Dust your work surface with some durum wheat flour. Take a lump of pasta dough the size of a tennis ball and press it out flat with the palms of your hands. Roll the lump of pasta dough through the widest setting of your pasta machine. Remember to dust the pasta dough with durum wheat flour if you feel it’s becoming sticky.
- Fold the pasta dough in half and then again in half.
- Roll again the sheet of pasta dough through the widest setting of the pasta machine. Repeat the process for ¾ times. You have to work the dough till it’s smoother. Finally, you can start to roll the dough through all the remaining settings of your pasta machine, from the widest to the narrowest.
- For lasagna sheets, roll out the dough until you have a long strip of 1 millimeter thick. Then cut it into ⅔ rectangular pieces. Now the lasagna sheets are ready. Do not forget to dip them 1 minute in boiling salted water and let cool and dry on kitchen towels before using them for your lasagna recipe.
- Roll out the dough following the instructions of the recipe above until it reaches a thickness of about 1 mm (which with Imperia pasta maker machine is the second-last settings). Then pass the sheet of dough (which you have previously floured) through the blades of your pasta roller used to make tagliatelle/fettuccine.
- Roll out the dough until it reaches a thickness of about 1 mm. As for tagliatelle, every pasta maker machine has a useful tool for making tagliolini. Therefore, flour the sheet of dough and pass it through the blades of your machine. Tagliolini usually have a width ranging from 1 to 2 mm.
- Pappardelle are the biggest long fresh pasta you can make at home. They have a width of more than 1 cm so you can make them by hand. So roll out the dough until it reaches a thickness of about 1 mm then roll it on itself and with a sharp knife, cut it into strips of dough, same width if possible. With this method you can even make tagliatelle and fettuccine. It always depends on the width of the pasta strips.
Nutrition Information
Show Details
Calories
425kcal
(21%)
Carbohydrates
75g
(25%)
Protein
17g
(34%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.02g
(1%)
Cholesterol
164mg
(55%)
Sodium
64mg
(3%)
Potassium
207mg
(4%)
Fiber
3g
(12%)
Sugar
0.3g
(1%)
Vitamin A
238IU
(5%)
Calcium
41mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 75g | 25% |
| Protein | 17g | 34% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 64mg | 3% |
| Potassium | 207mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 0.3g | 1% |
| Vitamin A | 238IU | 5% |
| Calcium | 41mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
50 reviews
Excellent
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