Serves: 4-8 people
3 1/2 cups of all-purpose flour
4 – 6 eggs (the more eggs you add, the richer the dough)
1/2 tsp salt
1 tsp olive oil
1 Tbsp warm water
Homemade Pasta Recipe
Set flour onto a clean work surface or board, making a well in the center with your fist.n a bowl, mix the eggs, salt and olive oil.Pour the egg mixture into the well and slowly incorporate the flour into the egg, using the fingers of one hand, bringing the ingredients together into a firm dough.If the dough feels too dry, add a few drops of water .Collect the mixture into a ball. Kneading the Dough Knead the dough for 10 minutes. When you’re done, it should be smooth with everything fully incorporated. Let the dough rest in a bowl covered with plastic wrap for at least an hour on the counter or up to a day in the refrigerator.
Shape the pasta dough by hand
Ravioli: If your dough is still in a single sheet, cut it into two equal portions. Cover one portion with a clean kitchen towel or plastic wrap while you work with the rest of the dough. Spoon small mounds (1 teaspoon approximately) of filling on the dough in even rows, spacing them at 1 1/2-inch intervals. Using a pastry brush, lightly coat the spaces of dough between the mounds with beaten egg. Using a rolling pin, carefully drape the reserved sheet of dough on top of the mounds, pressing down firmly between the pockets of filling to push out any trapped air. Use a serrated ravioli or pastry cutter or a sharp knife to cut the ravioli into squares. Transfer to a floured kitchen towel to rest for 1 hour before cooking.
Tagliatelle: On a lightly floured surface, roll or fold one side of the sheet of dough loosely towards the center of the sheet, then repeat with the other side so that they almost meet in the middle. Gently fold one side on top of the other, but do not press down on the fold. Cut the dough into thin slices with a sharp knife, slicing through the folded dough quickly and deftly in a single motion. Immediately unravel the slices to reveal the pasta ribbons. You can do this by inserting the dull side of a large knife into each slice and gently shaking it loose. Hang the pasta to dry a little before cooking or dust it well with semolina flour and arrange in loose nests on a tray lined with a clean kitchen towel.
Tortellini: On a lightly floured surface, stamp out rounds of pasta using a round cookie cutter. Pipe or spoon your favorite filling into the middle of each round. Brush the edges with beaten egg and carefully fold the round into a crescent shape, pressing the dough around the filling to expel any air. Bend the two corners of the crescent around to meet each other in the center and press well to seal. Repeat with the remaining dough. Let dry on a floured kitchen towel for about 30 minutes before cooking.
Color the pasta
Tomato:Follow the Basic Pasta Dough recipe.Add 2 tablespoons tomato paste or sun-dried tomato paste to the well in the flour. Use 1 large egg instead of 2 medium ones.
Beet :Roast 1 red beet until softened. Let cool. Peel and grate or puree in a food processor. Add 2 tablespoons grated cooked beet to the well in the flour. Use 1 large egg instead of 2 medium ones.
Herb: Add at least 3 tablespoons finely chopped fresh green herbs to the well in the flour.
Black squid ink pasta: Add 1 sachet squid ink to the eggs and whisk to combine before adding to the flour. A little extra flour may be needed.
Spinach: Next, puree 3/4 cup frozen cooked leaf spinach in a food processor. Add it to the well in the flour.
Cooking the Pasta
Add the pasta to salted boiling water. Be sure to have a nice full pot so there’s enough room for the pasta to move around and cook in separate batches if your pot isn’t big enough. Boil for 3-5 minutes, or until the pasta seems cooked through. The pasta should be firm, but cooked through, when you take it out. Just be sure not to let it get mushy. Serve with your favorite sauce.
Freezing the Pasta
An entire batch usually makes two full dinners in our house, so I freeze the other half for later use. Just follow these simple directions:
Take your fresh (uncooked) noodles still lying on the cookie sheet and cover them with a layer of paper towels.Stick the cookie sheet in the freezer for about an hour. When the noodles are frozen, place them in a freezer bag or container and freeze until ready for use.