You only need three ingredients to make your own pasta and I bet you have them in your fridge and pantry: flour, eggs and salt. That's it! It's easy to make and well worth the effort. You could use your food processor or your mixer but consider going the traditional route: use your hands, feel the dough, knead it, throw it around...
Gaby, my good friend from Italy, remembers when her mom made pasta back in the day. She had pasta drying flat on all the beds! Must have been industrial quantities of the good stuff...
Make about 1 1/2 lbs of pasta.
400 gr Italian typo 00 flour or all-purpose flour
4 large eggs, plus 3 egg yolks
1/2 tsp salt
Mound the flour into a hill on your work surface. Create a crater in the middle. Break the eggs into the crater and add the salt. Using the tips of your fingers, work the eggs into the flour from the outer walls inward. Continue mixing to form a dough. Lightly flour your work surface, shape the dough into a ball, and knead it until it is smooth and silky, adding more flour if the dough gets sticky. This will take about 20 minutes. Divide the dough in half, cover and let rest for approximately 30 minutes.
To make in the Kitchenaid mixer: place the flour, salt and eggs in the bowl, using the kneading hook. On low, mix until the ingredients are combined, about two minutes. Then increase the speed to 3 and knead until a ball is formed and "crawling" up the hook, this may take about 15 minutes. Remove from the bowl, cover and set aside for approximately 30 minutes. **sometimes the dough has trouble coming together. In that case, I remove it from the bowl and finish kneading it by hand.
|Fold pasta in three at the widest setting|
|Continue rolling and adjusting the settings|
|Top- fettucine drying|
Bottom- spinach pasta drying a few
minutes before cutting
|Cutting the fettucine|
To cook, boil a generous quantity of water and add 2 tbsp of salt to the boiling water. Add the pasta and boil for approximately three minutes, if its fresh and not dried, or a little longer if it is dried. The pasta will come to the surface when it's cooked. Keep an eye on it - al dente, "a little bite" should do it.
Spinach pasta: add about 10 oz of steamed fresh spinach to the pasta dough and increase the amount of flour to a total of 550 gr. Squeeze out as much excess water as possible. The dough should not be sticky. Let it rest, covered, for about an hour.