Melissa Tate TX

Homemade Pasta

Makes: 4 ser. | Prep time: 60 to 90 min. Cook time: 2 to 4 min.

Ingredients:

4 large eggs, room temperature | 2 ½ cups all-purpose flour | 1 Tbsp. olive oil | 1 tsp. salt, plus salt for water

Directions:  

Add all ingredients to the bowl of a food processor with a normal blade. Pulse for 10 to 15 seconds until the mixture becomes crumbly. Remove the dough from the food processor and form into a ball. Place on a lightly floured, clean, flat surface. Knead the dough for two minutes using the palm of your hand to flatten the dough and then fold over, again and again until it reaches a smooth and elastic consistency. If the dough seems sticky, add a little more flour. You want it to be pretty dry. Form into a ball and wrap tightly with plastic wrap. Let sit for 30 minutes.  After 30 minutes, unwrap the ball and cut into 4 equal wedges. Begin to work with one wedge while keeping the others tightly wrapped to prevent drying.  Shape the wedge into a small oval. At this point, you can use a pasta maker attachment for your stand-up mixer or cut by hand. The following directions are to cut by hand. On the flat, floured surface, roll dough into a long thin sheet using extra flour when needed to prevent sticking. Approximately 18 inches long and 3 to 4 inches wide.  Using a pizza cutter or knife, cut the dough into preferred noodle width. Once all noodles are cut, gather and swirl into a little pasta nest. Repeat with remaining pasta wedges.  To cook pasta, fill a large pot with water and a generous amount of salt. Bring to a rapid boil. Place pasta into boiling water and immediately begin to stir. Cook until desired texture.

Homemade pasta cooks much quicker than store-bought. Al dente pasta typically takes about 2 minutes. Drain pasta and serve immediately.

Tips and Tricks

Homemade pasta can be stored in the refrigerator for up to two days or frozen for up to two weeks.