Homemade Pasta


Store-bought pasta is just one of those things that doesn't hold a candle to the fresh stuff. That's why I try to make my own homemade pasta whenever possible. It's really much easier than most people imagine. In fact, you don't even need a machine to do it, particularly if you are making it for a small crowd - just a little bit of arm muscle!

Some recipes call for salt, oil, or other ingredients, but the simple combination of eggs and flour has never failed for me. Long linguine or papparadelle are easy styles to make, which is what I've made here, but this dough will work for any type of pasta you like. Take advantage the next time you have some downtime and make a fresh batch - you can pop it in the fridge for a few days or freeze it for a few weeks. When planning how much pasta to make, you can figure one egg per person. 

Homemade Pasta

2-2 1/2 cups all purpose flour, plus more

5 eggs 

Pour flour into a pile on a clean work surface or into a large mixing bowl. Create a wide, shallow well in the center of the flour and crack eggs into well. Using a fork, gently whisk the eggs, slowly incorporating flour form the edges of the well. If working on a surface, this can be messy; use your other hand to quickly fold in any broken walls in the flour. Once dough starts to come together, fold onto itself and knead until a slightly stretchy yet firm ball becomes uniform and smooth, adding more flour as needed to prevent sticking. Cut dough into 5 equal pieces; gently warp all but 1 in a clean dish towel and set aside. 

Sprinkle first piece of dough with flour. Using your hands, start to flatten into an oval. On a clean, floured working surface, use a rolling pin to roll dough evenly into a long, thin strip. Continue to roll, flipping and flouring dough frequently, until it is as thin as possible without breaking (about 1 1/2 feet long by 1/2 food wide). Roll dough into a log. Using a paring knife, cut log into 1/4-inch wide rolls. Gently unfold rolls and line up on a floured baking sheet or parchment paper. sprinkle with flour and set aside. Repeat with remaining 4 pieces of dough. 

If cooking immediately, bring large pot of water to a boil, add pasta, and cook 3-4 minutes until al dente. Strain and serve as desired. 

If storing for later use, gently wrap pasta in cling wrap and place in a sealable bag. Refrigerate for 2-3 days or freeze up to 3 weeks. 

Serves 5