How to Make Homemade Pasta

How to Make Perfect Homemade Pasta How to Make Perfect Homemade Pasta

Making pasta at home is actually really simple and infinitely rewarding. Nothing really beats homemade tagliatelle.
By Tamara Novakoviç

How to Make Perfect Homemade Pasta

IMG_5106

Visit the Honest Cooking Cookbook Shop

IMG_5124

IMG_5126

IMG_5128

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Pasta


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Tamara Novakovic

Description

With this simple recipe, you will always be able to cook up amazing fresh pasta at home.


Ingredients

Scale
  • 10.5 oz (300 g) all-purpose flour
  • 3 eggs
  • pinch of salt
  • 2 tsp olive oil

Instructions

  1. Sprinkle flour combined with salt onto a working surface. Make a well in the middle and crack both eggs into it. Add olive oil and start mixing everything, using your fork. When well mixed, knead with your hands until the dough comes together. If it’s a bit firm, add some water to it. Cover with plastic wrap and let rest for 30 minutes at room temperature.
  2. Roll out the dough as thin as possible onto a floured surface. If you’re using pasta machine, run a sheet of dough through several times it until you get the thickness you need. Using different add-ons, create tagliatelle or other shapes.
  3. If you’re cutting the pasta by hand, simply fold the dough (make sure you dust it with flour) and cut into desired width using your knife. Spread it out.
  4. You can always dry your freshly made pasta for later use: spread tagliatelle over floured cloth or baking pans.
  • Cuisine: Italian

 


What do YOU think? Leave a comment! (4) What do YOU think? Leave a comment! (4)
  1. Hello may daughter can not have eggs or wheat can you tell me what would be the best ingredient to use in place of eggs?

    Thank you.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


GET THE PRINT EDITION OF NØRTH



Previous Post

Vegan Nutella and Banana Ice

Next Post

Kitchen Deconstructed: New French Master Chef Sylvain Harribey of Sofitel NYC