How To Make Homemade Pasta Recipes

FRESH PASTA

Steps:

• Put the flour in a food processor with ¾ of your egg mixture and a pinch of salt. Blitz to large crumbs - they should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth - don't worry if it's quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.
• Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.) Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.
• Cut as required to use for filled pastas like tortellini, or cut into lengths to make spaghetti, linguine, tagliatelle, or pappardelle. Then, dust in semolina flour and set aside, or hang until dry (an hour will be enough time.) Store in a sealed container in the fridge and use within a couple of days, or freeze for 1 month.

HOMEMADE PASTA RECIPE

Steps:

• Place eggs, water, flour and salt in mixer bowl. Attached bowl and flat beater. Turn to speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 Tablespoon increments.
• Change out the flat beater for the dough hook. Turn to speed 2 and knead for 2 minutes. Remove the dough and knead by hand for 2 minutes. Let it rest for 20 to 30 minutes.
• Cut dough into four pieces before processing with pasta sheet attachment. Take one piece and flatten into a rectangular shape. Adding flour to both sides. Be sure to cover the other pieces. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times.
• Adding a little bit of flour on each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller. I do this twice and then twice each on #3 and then #4. If you want thicker dough, don't do the #4 setting.
• Once again, add flour to each side of your long pasta sheet. Change the attachment to your spaghetti or fettuccine cutter and turn on to speed 2. Run the pasta sheet through and with your left hand, hold on to the pasta as it comes through the cutter. It's usually really long so I cut it and then wind it around my hand to create a nest. Allow pasta to dry for a few minutes before boiling.
• When boiling your pasta, it only needs 3 to 7 minutes to boil.
• With this pasta recipe, I prefer the fettuccine cutter.

HOMEMADE PASTA

Steps:

• Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.
• Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it's going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it's too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
• Dust 2 large baking sheets with flour and set aside.
• Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment three times on level 1 (the widest setting).
• Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle (see photo above).
• Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.
• Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won't stick together.
• Repeat with remaining dough.
• Run the pasta sheets through the Pasta Cutter Attachment (pictured is the fettuccine cutter). Repeat with remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.

HOW TO MAKE HANDMADE PASTA RECIPE BY TASTY

Steps:

• On a clean, sturdy work surface, turn out your chosen flour(s) and salt and make a large well in the middle with your hands.
• Whisk the eggs, egg yolks, and olive oil together in a medium bowl until combined, then pour the mixture into the well.
• Using the same fork, whisk the eggs, slowly incorporating more and more flour into the eggs by moving your fork along the edges of the well.
• Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it's too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle some of the mixture over the dough, continuing to do so until the dough is easier to knead.)
• Knead the dough for 7-10 minutes, until the dough is smooth and elastic. When you poke the dough, it should spring back.
• Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to an hour, or until the dough does not spring back when poked.
• Unwrap the dough and cut into 8 equal pieces so that it's easier to work with. Take 1 piece and wrap the rest in the plastic wrap so that they don't dry out.
• Lightly flour your work surface, and begin rolling out the piece of dough into one long piece. Then, fold the top third down, and the bottom third over that, like a letter. Rotate the dough 90˚ and roll the piece back into a long shape. This helps form a more even rectangular shape and makes the dough a little bit easier to work with.
• Continue rolling out the dough until it is very thin. When you lift the dough, you should be able to see your hands through it.
• Fold the top and bottom of the rectangle to meet in the middle, then fold over again--this will make the dough easier to cut. Cut the dough to your ideal shape. Loosen or unravel the cut dough immediately, so it doesn't stick, sprinkle with a bit of extra flour, or semolina, if using. Let the pasta sit out for about 30 minutes to dry out slightly.
• Bring a large pot of heavily salted water to a boil. Add the pasta and stir to ensure it doesn't clump. Cook for 2-3 minutes, or 30 seconds to 1 minute after the pasta comes to the surface (fresh pasta will cook much faster than dried pasta!)
• Take out a noodle and taste for doneness. Once cooked to your liking, remove the pasta from the water, being sure to save at least 1 cup (240 ML) of the pasta cooking water.
• Add the cooked pasta into your preferred sauce and stir to coat, adding some of the reserved pasta water if needed to add a bit of body and silkiness to the sauce.
• Enjoy!

A BASIC RECIPE FOR FRESH EGG PASTA

Steps:

• Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth.
• Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.
• Knead the pieces of dough together - with a bit of work and some love and attention they'll all bind together to give you one big, smooth lump of dough!
• Once you've made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente. There's no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It's quite hard work, and after a few minutes it's easy to see why the average Italian grandmother has arms like Frank Bruno! You'll know when to stop - it's when your pasta starts to feel smooth and silky instead of rough and floury.
• Wrap the dough in clingfilm and put it in the fridge to rest for at least 30 minutes - make sure the clingfilm covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).
• How to roll your pasta: first of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!
• If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids' homework and stuff like that, shift all this out of the way for the time being. It won't take a minute, and starting with a clear space to work in will make things much easier, I promise.
• Dust your work surface with some Tipo 00 flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all.
• Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!
• Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through.
• When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out.
• Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle, lasagne or stracchi you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.
• Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.

HOMEMADE FARFALLE PASTA

Steps:

• Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
• Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
• Cut off 1/3 of the dough. Wrap the remaining dough in plastic wrap to keep it from drying out. Flatten dough with your hands and pass through the largest setting of your pasta machine. Fold in half, rub with more flour, and pass through the pasta machine again.
• Keep passing though the machine until you reach an even rectangular sheet of smooth, not sticky, consistency.
• Pass the dough through the middle setting of your machine and then through the second-to-last to make a long and thin sheet. Trim the sheet into an even rectangle and rub with more flour.
• Trim off the short edge of the rectangle with a decorative ravioli wheel cutter. Trim the rectangle into strips, about 3/4 inch wide, with a flat ravioli wheel cutter. Section the strips into 1 1/3-inch large pieces with the decorative cutter.
• Push the sides of each piece towards the centre to form a bow tie and secure with a little dab of water.
• Proceed the same way with the rest of the dough. Transfer the farfalle to a floured surface and sprinkle with more semolina flour. Do not overlap or they will stick. Let dry for about 30 minutes before cooking.

EASY HOMEMADE PASTA DOUGH

Steps:

• Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
• Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.

KETO PASTA RECIPE - 3 INGREDIENTS

Steps:

• In a small bowl add the gelatin powder and water. Whisk then let it sit to absorb. It will be very thick.
• Using a microwave safe bowl, add the cheese, and microwave for 20-30 seconds until all the cheese is melted. Whisk the melted cheese to make sure that there are no solid cheese pieces, then quickly add in the egg yolk and whisk until the mixture is homogenous. Careful not to cook the egg yolk.
• Next microwave the bowl with the gelatin in 10 seconds interval until all the gelatin granules are dissolved, usually 20 seconds total.
• Once the gelatin mixture is ready, pour it over the cheese mixture and whisk quickly until it's properly combined. The mixture will start looking like a soft dough. (If the cheese mixture has cooled, microwave it for 10 seconds before you add the gelatin.)
• Transfer the cheese mixture onto one side of a greased sheet of baking paper. Fold it over, and gently start pressing over the baking paper to spread the dough evenly.
• Using a rolling pin, gently roll out the dough between the baking paper sheets into a 1/4 inch thick dough. Place in the fridge to set for 30 minutes.
• Take the rolled out dough out of the fridge. Using a pizza cutter, cut the dough into noodles of your desired width. You could do fettuccini , linguini, spaghetti, etc..
• To serve, toss it in your hot/warm sauce of choice, the pasta will immediately heat up and come up to the temperature of the sauce.*

HOMEMADE VEGAN PASTA

Steps:

• Place the flour (both '00' grade pasta flour and semolina) on your work surface or in a bowl. Add the salt and mix.
• Make a well in the middle of the flour and add the water and olive oil.
• Start mixing with a fork incorporating the wet ingredients with the flour until you obtain a well-combined mixture.
• Transfer the dough onto a lightly floured surface and knead the pasta dough for about 10 minutes, until it becomes smooth and elastic. If it feels too dry, add just a tiny bit more water.
• Place the dough in a bowl and cover it with a damp tea towel or muslin cloth. Refrigerate for 30 minutes so the gluten can develop.
• Cut the dough into two equal pieces. It's easier to roll it out in sections. Using a rolling pin, roll out the dough and stretch it into thin sheets. I did this with the pasta layered between two sheets of parchment paper. While rolling the dough, sprinkle lightly with a bit of flour to stop it from sticking.*
• The next step is to cut the pasta. First, choose the shape you want. I like to cut mine into long strips, like Tagliatelle or Pappardelle. For this, you just need to fold the pasta sheet into a roll (after liberally flouring it, so it doesn't stick) and then cut with a knife, as thin or thick as you'd like. **
• How To Cook The Pasta: Cooking your fresh vegan pasta is super simple and only takes a few minutes. Simply begin by bringing water to a boil and add salt, add the pasta to the pan and cook for around 2-3 minutes. You'll know the pasta is ready, at the perfect 'al dente' point, when it rises to the top of the pan. If you prefer softer pasta ( no judgments here!) then simply cook for an extra minute or two.

FRESH PASTA

Steps:

• Beat together the eggs, yolk and olive oil with a fork in a large spouted measuring cup.
• Combine the flour and a large pinch of kosher salt in the bowl of a food processor. Pulse briefly to combine. With the food processor motor running, gradually pour the egg mixture through the feed tube and let it run until the dough forms a ball around the blade. (If the dough is too sticky to form a ball, add a tablespoon or so of flour and process again. If it is too crumbly to form a ball, add cold water, 1 tablespoon at a time, and process again.) Once the dough forms a ball, process until smooth and springy, 20 to 30 seconds.
• Transfer the dough to a floured work surface and knead several times, until the dough comes together in a smooth ball.
• Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. (The dough can be made 1 day ahead, wrapped and refrigerated. Let it come to room temperature before rolling.)
• Anchor a pasta machine to your countertop or secure the pasta attachment to a stand mixer. Set the machine to the widest setting. Unwrap the dough and cut it into 4 equal pieces. Wrap 3 of the pieces while you work with the fourth.
• Flatten the dough into a rectangle and lightly dust with flour. Roll it through the pasta machine at the widest setting. Fold the dough in thirds like a letter and feed it through the pasta machine. Repeat the folding and feeding of the dough through the machine 2 more times. (Rolling and folding in this manner will help strengthen and smooth the dough.)
• Set the pasta machine to the next setting (one setting thinner than the widest). Flour the dough as necessary and feed it through the machine. Repeat, feeding it through one more time.
• Adjust the machine to the next thinnest setting and feed the dough through 2 times as above. Continue changing the setting and feeding the dough through 2 times for each setting until you have fed the dough through the second-to-last setting. The dough should be thin enough so that you can see your hand through it.
• If you are cutting your pasta into noodles: Stop rolling the dough through after you have gone through the second-to-last setting.
• If you are making filled pasta, like ravioli: Change the machine to the final setting and feed the dough through.
• Cut the dough in half crosswise and cover it with plastic wrap. Repeat the folding, rolling and cutting process with the 3 remaining pieces of dough. Cover each piece of dough as you finish. You should have 8 pieces of dough total.
• If you are cutting your pasta into noodles: Affix the cutting attachment to the pasta machine. Choose the desired setting and feed the dough through. Lightly toss the noodles with a little flour on a baking sheet to prevent sticking and cover with a dry kitchen towel while you process the rest of the dough. Cook the noodles in a large pot of boiling salted water until al dente, 3 to 4 minutes.
• If you are making filled pasta: Proceed according to your recipe's instructions.

BASIC PASTA

Steps:

• In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
• On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.

HOW TO MAKE HOMEMADE PASTA

Steps:

• Place the flours on a work surface and create a hole with your hands. For those who are making homemade pasta for the first time we recommend using a bowl because the job will be easier. Split the eggs and put them in a bowl then pour the eggs into the hole.
• With the help of your hands, mix the eggs with the flours, incorporating a little at a time, until everything is combined. Knead the pieces of dough together.
• After ten minutes, make a big ball and wrap it in a cling film. Let it rest for 15/30 minutes.
• Make sure that your pasta maker machine is clamped firmly to a clean surface. Dust your work surface with some durum wheat flour. Take a lump of pasta dough the size of a tennis ball and press it out flat with the palms of your hands. Roll the lump of pasta dough through the widest setting of your pasta machine. Remember to dust the pasta dough with durum wheat flour if you feel it's becoming sticky.
• Fold the pasta dough in half and then again in half.
• Roll again the sheet of pasta dough through the widest setting of the pasta machine. Repeat the process for 3/4 times. You have to work the dough till it's smoother. Finally, you can start to roll the dough through all the remaining settings of your pasta machine, from the widest to the narrowest.
• So now you have long strips of fresh pasta dough that you can use for different types of pasta, like tagliatelle, tagliolini or lasagna.