Who doesn’t love fresh pasta? Don’t be intimidated by the thought of making your own at home – it’s simple and requires nothing you don’t already have in the house. It can be done in about an hour, start to finish, and the result is well worth the effort.
- 2 cups unbleached, all-purpose flour, plus more as needed
- 1 teaspoon salt
- 3 egg yolks, plus 2 whole eggs
Instructions: For the quickest/easiest dough, use a food processor (or even a blender); you can also attempt the old-school flour well method.
- Combine the flour and salt, pulse to mix.
- Add the eggs, and process until the mixture pulls together into a dough. If it doesn’t want to come together, add a teaspoon or two of water. If too sticky, do the same with more flour.
- Remove the dough, sprinkle with some flour, and cover with a cloth or plastic wrap. Let sit for at least 30 minutes.
- When you’re ready, cut the ball of dough into 4 equal segments and roll one out at a time, adding small amounts of flour to your rolling surface to ease the process. If you have a pasta machine, this part is the easiest. This pasta will expand, so be sure to roll it out enough – the thinner, the better. (Note: don’t be discouraged, as the dough will want to contract at the beginning – keep rolling!)
- If you want to make fettuccine, begin the painstaking process of slicing strips of dough that’s been rolled out to no thicker than 1/8″ – but if you want a real time-saver, opt for fazzoletti (literally, “face towels” or handkerchiefs): cut squares from your dough measuring no larger than 3-4″ per side.
- Cook the pasta in boiling, salted water for only about 3 minutes. Drain & serve.
Serving: Serve immediately. This pasta will pair well with your favorite sauce or pesto, be it homemade or store-bought, or even just some butter & Parmesan cheese. Careful, though: if you don’t share, you may need to take advantage of the FDA’s new bariatric surgery guidelines.
I used a bit of sacrificial dough to attempt my first-ever ravioli. It was delicious, and my next dish with this dough will be a recreation of an awesome ravioli dish I first tried back home in NY.