Ever since the hubs and I took a cooking class in Sorrento (click the link for more on that trip!) while traveling in Italy, fresh pasta has become one of our favorite things to make together…and it’s so easy! Perfect for any night of the week, this easy homemade pasta recipe is so simple to make, you’ll wonder why you never did before.
A few tips ahead of time: Personally, we use organic white flour (I’ve linked it below), however if you can find and purchase Italian “00” flour, I highly recommend this instead to make a very delicate, yet chewy much more authentic pasta!
Invest in a pasta roller and cutter! This will save you a ton of time and you’ll really achieve that “perfect” pasta. I’ve linked the two we own and love, below for you to shop! The Kitchenaid knock off from Amazon is not only a game-changer, it’s affordable and is exactly the same as the real deal. Whereas the hand crank pasta roller is a great option in case you do not have a Kitchenaid, or you want a less expensive option. Last, if you plan to batch your pasta, invest in a pasta drying rack. This way you can easily refrigerate, or freeze your pasta to use in the next few weeks!
HOMEMADE FRESH PASTA RECIPE
INGREDIENTS
– 2½ cups (12½ ounces) “00” flour, plus more for dusting OR, this organic all-purpose flour
– 1 teaspoon kosher salt
– 4 large free range brown eggs
– 1 tablespoon extra-virgin olive oil
DIRECTIONS
Place flour and salt in a large mixing bowl and whisk to combine. Make a “well” in the center of the flour mixture and add the eggs and your oil. Using your fingers, blend the eggs into the flour mixture, stirring the flour in from the sides of the well and working outwards. When the pasta dough is thoroughly mixed, turn it out on a lightly floured large work surface. Here is where you will knead the dough until it is smooth and flexible but not sticky, adding small amounts of flour as needed. This will take you about 5 minutes. Lastly, shape the dough into a ball and flatten into a disk. Cover with plastic wrap and allow to rest for at least 20 minutes or up to an hour at room temperature.
After your dough has rested, secure your pasta machine to your KitchenAid stand mixer. Use a knife to cut the dough into three even pieces. Keep your extra dough covered in plastic wrap while working with one piece at a time. With a rolling pin, roll the piece of dough into a rough rectangle so that it will fit inside the rolling setting of the pasta machine. Roll the dough through the machine, catching it as it comes through. Continue rolling the pasta through the machine until the desired thickness is achieved. Please note: If the pasta sheet becomes too large to handle, use a bench scraper to cut it into more manageable lengths and continue rolling.
Next, run your roller sheet of pasta dough through one of the cutting sizes (fettuccine or spaghetti), toss with semolina flour and set aside on a board covered with parchment paper. The pasta can be cooked immediately or covered with plastic wrap and refrigerated for up to 24 hours before use.
To cook your fresh pasta, bring a large pot of water to boiling. Add plenty of salt to generously season your water. Add pasta and stir immediately to prevent the strands from sticking together and boil until al dente, which only takes about 2 to 3 minutes. Make sure to hold back about a cup of pasta water, before draining the pasta through a colander. Toss your fresh, hot pasta with your sauce of choice (I love this store bought sauce!) using reserved pasta water to thin the mixture and coat the pasta. Serve immediately and enjoy!
I hope you enjoy making fresh pasta as much as we do! Let me know if you have any questions or comment below! I cannot wait for you to try it out! If you’re looking for the perfect cocktail to accompany your homemade pasta, check out this recipe for the Italian Sour. Yum!
XO,
M
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