The first time I ever tried homemade pasta was on my first trip to Italy. I was probably about 12 at the time and although I really enjoyed it, I definitely didn’t appreciate it like I would now. From what I remember we were at a really neat restaurant in Rome inside a cavern of some sort, we watched a pasta making demonstration and then ate pasta a million different ways. I’m dying to go back.
It wasn’t until recently that I started to contemplate making my own pasta, and I must say that it is soooo worth it. I’m already adding a pasta machine to next years Christmas list. If you don’t have one, it’s still totally doable, but you’ll certainly get an arm workout between the rolling and kneading the dough!
Have you made homemade pasta before? There are so many possibilities that I can’t wait to explore, but ravioli is definitely next on my list!
Later this week I’ll share the recipe I made with my homemade pasta. It was absolutely amazing, but definitely a “cheat meal” for those of use who just made resolutions for the new year!
- 1 lb all purpose flour
- 4 whole eggs, plus 1 yolk
- 1/4 cup olive oil
- kosher salt
- Add flour to a large mixing bowl, or onto a clean dry counter. Make a well in the center of the flour and add the eggs, olive oil, and salt.
- Use a fork to beat the eggs together, then begin to incorporate the flour.
- Once the eggs have been mostly incorporated into the flour, begin kneading with your hands. If the dough is too sticky dust with flour while kneading. If it is to dry wet your hands and continue.
- Knead by hand for 8 to 10 minutes, pushing the dough away from your with your palm , then turning clockwise. Continue this pattern of pushing and turning until the dough is smooth and velvety.
- Cut dough in half and let rest for an hour.
- When ready to roll, dust the counter and top of the dough with flour. Start in the middle of the dough and push away with the rolling pin. Keep weight towards the middle of the rolling pin to keep the dough from creasing. Continue rolling until you can see your fingers through the dough. Let dry for 10 minutes.
- Dust the top of the dough with flour and fold loosely a few times. Cut dough into 3/4 – 1 inch wide slices.
- Unwrap and place on a sheet pan until ready to boil.
- To cook: Boil in water for 3 minutes, strain well, and serve immediately.