Home-Made Dough for Pasta
2019-01-24 14:12:40
Serves 8
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Prep Time
1 hr 10 min
Cook Time
4 min
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 cups flour (00)
- ½ teaspoon sea salt
- 3 large eggs
Instructions
- Combine the flour and salt.
- Make a well in the center of the flour, and add the eggs.
- Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form.
- Knead the pasta dough for 8-10 minutes.
- If the dough is too dry and won't stick together, add a ½ teaspoon of water. If it is too sticky, sprinkle in a bit more flour.
- Keep in mind this dough will be much stiffer than your traditional bread doughs. However, the longer you work it, the smoother and more pliable it will become. We are looking for a smooth, satiny consistency, which will begin to develop the more you knead.
- Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest for around 45 minutes. (This resting phase is super important, as it gives the dough time to relax. Otherwise, you'll fight it the whole time you are rolling it out.)
- After the resting period, divide the dough into four portions. Now comes the cool part! ...
Pasta Machine Instructions
- Rolling the dough is a process—you need to make several passes, throughout each thickness setting for the best results. I start with the widest setting, run it through once or twice, then cut the strip in half so the strands won't be long and unwieldy. Run the pasta through each setting until it is down to the desired thickness.
- Between each pass, I like to fold the strip into thirds. This helps square up the edges and keeps things even. Then simply roll it through the cutting side of the machine to slice into spaghetti or fettuccine.
Rolling Pin Instructions
- If you don't have a pasta machine, you can simply use a rolling pin and knife (or pizza cutter). Keep in mind you'll want to roll it out as thin as humanly possible, as it will plump up considerably once you cook it.
- Roll each portion of dough out on a well-floured surface and then cut into thin strips. Your noodles will be more rustic, but they'll still taste amazing.
- From here, you can either cook your pasta right away (3-4 minutes in boiling water) or dry it.
- It also freezes well; just make sure you don't throw it into the freezer in a big lump, because then you'll end up with a pasta dumpling when you go to cook it.
- Serve your perfect homemade pasta with homemade sauces, or olive oil, Parmesan, and fresh herbs.
Notes
- https://www.theprairiehomestead.com/2015/02/homemade-pasta-recipe.html
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