Description
Homemade pasta doesnt need a fancy machine. This recipe shows you how to make fresh pasta from scratch, easily.
Ingredients
Units
Scale
- 4 oz (100 g) tipo "00" flour
- 4 oz (100 g) semolina flour
- 2 high-quality eggs
- splash of good quality olive oil
- freshly grated Parmesan cheese
- salt
- pepper
Instructions
- Mix together the flours on a flat surface and make a well in the center. Crack both eggs into the well and add the oil. Using a fork, whisk together the eggs until light and fluffy. Gradually incorporate the flours into the center until a dough forms.
- Using the fleshy part of your palms, knead the pasta dough until smooth and silky. Flatten the dough into a disk, wrap with plastic wrap, and refrigerate for 10 minutes.
- Cut the chilled dough in half and shape each half into a ball. Begin rolling out the dough with a long rolling pin, shaping the sides to create a long oval.
- Continue rolling the dough until it is thin enough to see your hand through it. Fold the ends into the middle, then fold the folded ends in again toward the middle. Repeat one more time.
- Trim the edges of the folded pasta and cut thin strips. Weave your knife through the folds, shaking the knife to loosen the pasta threads.
- Boil the pasta in heavily salted water for around 4 minutes until al dente.
- Serve with grated Parmesan cheese, salt, pepper, and olive oil.
Notes
- If the dough is too dry, add a teaspoon of water at a time until it comes together.
- For a richer flavor, use a combination of “00” and whole wheat flour.
- To prevent sticking, dust the pasta with semolina flour before cutting and after cooking.
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 4
- Protein: 10
- Cholesterol: 150