Homemade pasta is amazing. I never knew it would taste so good until I made it myself. it can be made entirely by hand but is much easier to make with a pasta machine.
Important: This is a recipe done by feel. You simply dump flour on a work surface without measuring, crack in a few eggs (and add salt and oil) and get to work. If you want a more exact recipe for the pasta dough, click here: https://brock280.wixsite.com/mysite/blog/four-cheese-raviolis
The recipe is here, and pictures of the process are below:
Ingredients:
2-4 cups of flour depending on the amount of pasta you want
2-3 eggs (2 eggs for 4 servings, 3 eggs for 6 servings)
½ to 1 tbsp. olive oil (1/2 if using 2 eggs, 1 if using 3)
½ tsp. salt
Directions:
Pour flour into a mound on a clean work surface. Use more flour if you plan to use 3 eggs (makes more pasta) or less flour if you plan to use 2 eggs (makes less pasta). I used two and it was plenty of pasta for 2 people.
Create a well in the middle of the flour and crack in two-three eggs into the well.
Add a splash of olive oil and sprinkle of salt onto the eggs.
Use a fork to scramble the eggs, and continue scrambling and pulling in bits of flour in at a time.
When the dough gets too difficult to easily stir, use your hands to fold flour onto the dough and then start mixing with your hands.
When a shaggy dough as formed, start kneading the dough and knead for 10 minutes until it’s smooth and soft (not too soft.) If the dough it sticky while you knead, add more flour as you knead until it's no longer sticky.
There will be leftover flour but you can use it later. Shape dough into a ball, cover tightly with plastic wrap and let rest for 30-45 minutes.
The dough will be soft when you start working with it again. Cut it in half and roll each have into about 1/8 to ¼ inch thick shape. Then fold the curved edges in (like a letter) and roll that out into a rectangle (1/8 to ¼ inch thick).
Flour the two pieces of dough lightly. Roll through pasta machine (or with rolling pin) from thickest setting to the smallest setting (one roll through each time). When the dough gets long cut the dough in half so each piece is about 10 inches long.
Troubleshooting: if the dough gets too wide, fold the edges in slightly and run through again (see below). If parts of the dough get stuck in the machine, gently pull out and cut those edges off (see below)
Lightly flour each pasta dough sheet on both sides. Then attach the pasta cutter to the pasta machine (or cut by hand) and roll the pasta sheets through, making noodles. Immediately cover the noodles with plastic wrap/or a container to keep them from drying out.
When ready to cook, bring a pot of water (with salt) to boil. Cook for 90 seconds-two minutes, or until the pasta tastes good. Immediately strain and add to your favorite dish.
To freeze leftover uncooked noodles: Place on a baking sheet lined with parchment paper (see below). Place in freezer for 30-60 minutes or until when you touch and try to separate the noodles they don't stick together. Separate the noodles before storing in ziploc bag and putting back in the freezer. Can store up to 3 months, but less than a month is better. Cook the noodles from their frozen state, they may need about 4 minutes to cook as compared to fresh noodles.
4-8 servings.
So we start with eggs, oil, and salt in a mound of flour. I did not measure the flour.
When you start scrambling the eggs it will start too look like this, and when it's too hard to stir you can start kneading the dough, picking up more flour at a time as you go until the dough stops being sticky.
When the dough is kneaded it may look like this. Then it gets wrapped up and will rest for 30-45 minutes at room temperature.
You'll then want to cut the dough in half, roll it out, fold into a letter shape to make it into a square, roll again to smoosh it together, and then run it through the pasta roller, from the widest to the thinnest setting.
Rolling the dough out to the thinnest setting.
if the dough gets too wide, fold the edges in slightly and run through again.
If parts of the dough get stuck in the machine, gently pull out and cut those edges off.
You can see my hand!
Time to cut these noodles! The spaghetti shown here tended to stick together so I made the rest of the dough into fettucini.
And of course I made a lovely and delicious pasta (Cacio e Pepe) with it! (Recipe here: https://brock280.wixsite.com/mysite/blog/cacio-e-pepe-with-chicken)
To freeze uncooked noodles:
Place noodles on baking tray.
Freeze 30-60 minutes.
When properly frozen you should be able to separate them without them sticking together (as shown here)
Freeze noodles in a ziploc bag.
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