Simple Homemade Pasta
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
6 mins
-
Resting Time
30 mins
-
Total Time
1 hr 6 mins
-
Servings
4 servings
-
Calories
228 kcal
-
Course
Main Course
-
Cuisine
Italian
Simple Homemade Pasta
Description
The recipe combines flour with lukewarm water and salt to create a dough that is kneaded until smooth and elastic. Resting the dough covered helps to relax it, facilitating easier rolling and shaping. The dough can be rolled out to roughly an eighth-inch thickness and cut into long strips or squares depending on the preferred pasta style.
Cooking the fresh pasta in well-salted boiling water for about 6-7 minutes yields a tender pasta with a pleasing bite, longer than typical egg pasta. Rolling the dough thin and ensuring it is well-floured prevents sticking. Variations in flour types, like using semolina, affect texture but all-purpose flour remains a practical substitute.
Additional preparation tips include omitting salt in the dough and ensuring water is salted for flavor, using a mixer with a dough hook to speed kneading, and drying pasta for storage when desired. This recipe suits those who want to make pasta from scratch with minimal ingredients and straightforward technique.
Ingredients
- 2 cups all-purpose flour 320 grams semolina, or semolina flour
- ½ cup water 150 grams total, if doubling the recipe then double this amount, lukewarm 85F / 35C
- ¼-½ teaspoon salt
Instructions
- In a large bowl add the flour, make a well in the middle and add the water and salt, mix with a fork to combine, then move to a flat surface and gently knead for about 3-5 minutes, form into a compact dough ball, if the dough is too dry then add a little more water (1 tablespoon at a time).
- Cover the dough with a tea towel or wrap in plastic wrap and let rest 30 minutes.
- Knead the dough a couple of times, then roll it out on a lightly floured flat surface. Roll to about an ⅛ inch thickness, roll up and slice to make fettuccine or thicker or thinner or even into squares to add to soup. Cook in boiling salted water for about 6-7 minutes. Enjoy!
Notes
- Omitting salt from the dough is possible, but salting the boiling water is essential for flavor.
- Use a stand mixer with a dough hook at speed 2 to knead the dough in 2-3 minutes as a faster method.
- Semolina flour provides ideal texture, but all-purpose flour can be used if necessary.
- Roll dough to about 1/8 inch thick for long pasta shapes, thinner for filled pastas, keeping the dough floured to prevent sticking.
- Fresh pasta cooks longer than egg pasta; expect 6 to 8 minutes boiling time.
- Dry fresh pasta in an uncovered, dry area for 12 to 24 hours for longer storage, turning regularly, possibly using a fan to ensure even drying.
- Store dried pasta in airtight containers for up to 3 months; refrigerate fresh pasta for up to 2 days.
- Freeze shaped pasta after firming on a tray, then transfer to freezer bags; cook directly from frozen.
- Freeze dough balls wrapped tightly; thaw in fridge and bring to room temperature before rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 67mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 9mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
