How to make Homemade Pasta from Scratch

 

Any pasta lover will tell you that store-bought pasta can’t compare to the freshness and flavor of pasta prepared at home. Dried pasta simply can’t compare to the flavor and texture of freshly made pasta. Though it may seem difficult at first, making pasta from home is a breeze once you get the hang of it. Read this post to learn how to make pasta from scratch.

Ingredients:

2 cups all-purpose flour

3 large eggs

1/2 tsp salt

1 tbsp olive oil

Tools:

Mixing bowl

Fork

Rolling pin

Pasta maker or pasta roller attachment for a stand mixer

Procedure:

Step 1: Mix the dough

Combine the flour and salt in a large bowl. Separate the eggs and place them in a well you’ve made in the center of the flour mixture. Mix in the olive oil. Begin whisking the eggs with a fork, and then add the flour a little at a time. As soon as the ingredients start to come together, knead the dough with your hands until it is smooth and elastic. You may expect this to take about 10 minutes.

Step 2: Rest the dough

The dough is ready when it is smooth and elastic, at which point it should be wrapped in plastic and left to rest for at least 30 minutes. This will allow the gluten in the dough to relax, making the dough much less sticky and easier to roll out.

Step 3: Roll out the dough

The dough should be cut into quarters after it has rested. Put one piece in the palm of your hand and press down to flatten. Roll the dough out to a thickness of about 1/8 inch on a floured surface. If the dough starts to stick, sprinkle some flour over it.

Step 4: Cut the dough

 
Using a pasta machine or the pasta roller attachment for a stand mixer, cut the dough into the desired shapes after rolling it out. You’re not limited to only spaghetti or fettuccine when it comes to pasta shapes. To create pasta without a pasta maker, just use a pizza cutter or very sharp knife to slice the dough into thin strips.
 

Step 5: Dry the pasta

 
Let the dough dry for a few hours after you’ve cut it into the correct shape. Dry the pasta in one of two ways: either on a rack or on a clean dish towel. Use some flour as a dusting to keep the pasta from sticking together.
 

Step 6: Cook the pasta

 
Bring a big pot of salted water to a boil for the pasta. Toss in the pasta, and simmer for two to three minutes, or until al dente. If you’re using fresh pasta, keep an eye on it because it cooks much more quickly than dried pasta.
 

Step 7: Serve and enjoy

 
Pasta can be served with any sauce of your preference after being cooked and drained. As fresh pasta is naturally light in taste, it doesn’t require a robust sauce to be enjoyed. It goes well with a little tomato sauce or just olive oil and Parmesan cheese.
 

Tips and Tricks:

  • Add a tablespoon of water at a time if the dough is too dry to come together.
  • Dust the dough with flour if it is too sticky to work with.
  • Pasta can be rolled out by hand if you don’t have a pasta machine or a pasta roller attachment for your stand mixer. Remember to get it as thin as you can.
  • Herbs and spices can be added to the pasta dough before it is cooked. Before you start kneading the dough, you could try adding some chopped fresh basil or garlic.
  • When the dough has had time to rest, it becomes much easier to roll out.
  • When working with the dough in a pasta maker, be sure to use lots of flour to prevent the dough from sticking.
  • Pasta that has been freshly made can be frozen for later use. After it has dried thoroughly, place it in an airtight container and keep it in the freezer for up to three months.
 

Healthy Ingredient Substitutions for Homemade Pasta

 
If you want to make your homemade pasta a bit healthier, it’s simple to switch out some of the ingredients. Some alternatives to unhealthy ingredients are:
  • Whole Wheat Flour: Use whole wheat flour in place of up to half of the all-purpose flour. Including this into the pasta dish is a great way to increase its nutritional value.
  • Vegetable Puree: If you want to increase the nutritional value of your pasta, try mixing in some pureed vegetables. Experiment with kneading in some pureed vegetables such as spinach, beets, or carrots.
  • Chickpea Flour: You can make pasta that’s higher in protein by subbing some chickpea flour for portion of the regular flour.
  • Egg Whites: Replace part of the egg yolks with egg whites to reduce the total amount of fat and cholesterol.
The process of making pasta from scratch can appear complicated at first, but it’s actually pretty easy once you get the feel of it. Fresh pasta, made from scratch with just a few simple materials and a few simple equipment, is incomparable to store-bought varieties. You may improve the nutritional value of your handmade pasta by making these ingredient swaps. Why not give it a shot and see if it works? Your tongue will be grateful.
 

Thanks for reading this whole post, everyone. Please share your thoughts and questions in the comments section below.

Check out www.thehomecookbible.com for more helpful information and recipes related to cooking and the restaurant business.

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