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  • Writer's pictureCocoLikeChanel

Fresh Pasta

Updated: Jun 7

Once you taste the real thing there is no going back. So reader beware! This classic Italian recipe can also be used as "egg noodles" in most Asia recipes. Below is my recipe for simple, rich, and delicious pasta.

Ingredients

Makes 4 servings

2 cups flour

3 eggs (at room temperature *VERY IMPORTANT)

1 Tsp Salt

1-2 Tb Olive oil

*1-2 Tb water (depending on flour consistency)


Directions - Kitchen-Aid

Place two cups of flour in mixing bowl. Make a well in the center and place all three full eggs at room temperature in well. Sprinkle salt on top. Attach dough hook. Start mixing slowing (speed stir) and use a spatula to incorporate flour on sides. Once roughly combined increase speed of hook for 2-3. Let run until one smooth golden ball forms (about 8 minutes). If dough is not coming together well add the olive oil or water very slowly. This is also the point where any additions or food coloring should be added to the pasta (fresh herbs, beet juice, squid ink, etc). Wrap in plastic and set in refrigerator for at least 20 minutes (can be several hours).


Attach pasta press to Kitchen-aid. Start on lowest setting. Cut pasta ball in two. Roughly roll one half out. Incorporating flour as needed (the less the better). Run pasta through press increasing by 1 setting until you have reached the desired length. Rule of thumb is until it has a "stained glass effect". Pasta sheet may be cut into smaller pieces if needed to easily go through the press. The sheet will get long.


Attach desired pasta cutter or cut into squares or circles for ravioli. If using the pasta cutting attachments ensure you increase the Kitchen-aid speed to 2 (NOT STIR) or the pasta will not cut properly. *For ravioli you will need to use water brushed on edges to close two part together.


Bring salted water to a boil. Place pasta in boiling seasoned water for 45 seconds - 1 minute. Drain and then add to your favorite dish.


Will keep in fridge for 1-2 days. Freezes for up to 1 month.



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