How to make Fresh Pasta at Home
Prep time
Total time
Author: Marilena Leavitt
Recipe type: Fresh Pasta
Cuisine: Italian
Serves: 4-6
Ingredients
- 1 lb. (3¾ cups) AP flour (or Italian superfine “00” pasta flour)
- 4 whole eggs, plus 1 yolk
- ¼ cup olive oil
- 1½ tsp. salt
- 1-2 TBSP. water
- To make a small batch of fresh pasta for two:
- ¾ cup AP flour
- 1 large egg
- ½ tsp. salt
- 1 TBSP. extra virgin olive oil.
Instructions
- Put the flour on a clean and dry work surface. Make a well in the center of the flour pile that is about 8 inches wide. Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
- Use a fork beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to get everything well combined.
- If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the dough has come together to a homogeneous mixture, you can start kneading. (To make the smaller batch of fresh pasta (12 ravioli), follow the same steps of the recipe and don’t be afraid to add a bit of water if necessary, to achieve the right consistency.)
- Wrap the dough in plastic and let rest for at least half an hour and up to an hour.
Notes
1. “00” flour is finely sieved flour that is used in Italy to make fresh pasta, pizza and cakes. It is called “farina di grano tenero”, which simply means soft flour and can make your pasta rolling much easier.
2. When kneading, it is important to put your body weight into it; get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create smooth, supple dough. When done, the dough should look very smooth and feel velvety. Kneading will usually take about 10-12 minutes. This is where the perfect, toothsome texture of your pasta is formed (alternatively, you can use your stand mixer or food processor to make your dough).
2. When kneading, it is important to put your body weight into it; get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create smooth, supple dough. When done, the dough should look very smooth and feel velvety. Kneading will usually take about 10-12 minutes. This is where the perfect, toothsome texture of your pasta is formed (alternatively, you can use your stand mixer or food processor to make your dough).
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/how-to-make-fresh-ravioli-at-home/