How to Make Homemade Pasta – A Guest Post from Little Ferraro Kitchen!
I am so excited to be sharing one of my favorite techniques today. My name is Samantha and I write and cook for the blog The Little Ferraro Kitchen. I thrive on fresh and homemade dishes and today’s is one of my favorite staples.
Homemade pasta is such a treat. There is something special about kneading and working handmade dough. The flavor and texture is light and delicate and the noodles cook much faster than the dried version. If you are blessed with a kitchen aid pasta attachment, this will make pasta making as easy as pie. If not, use a sharp knife to cut through the dough and make thick pasta slices.
2 cups flour, sifted (plus extra for dusting)
1 tsp salt
2 Tb olive oil (may need more)
1) Using a stand mixer fitted with a dough hook, add flour and salt. Turn on so dough hook creates a “well” in the center of the flour. Add eggs.
3) Once dough begins to form a ball, drizzle in olive oil. If it feels too dry, add more olive oil. Mix just until ball forms.
4) Remove dough from bowl and a well floured surface; knead using the heel of your hand for about 2 minutes. Form into ball again, cut into quarters, wrap in plastic wrap and refrigerate for at least 30 minutes.
5) When ready, take 1 quarter at a time out leaving the rest chilled. Flatten out slightly and using your pasta attachment on the lowest setting, run dough through.
7) Lay long sheet of pasta on a well floured surface and cover with towel to prevent from drying.
8) To create pasta: Change attachment to desired pasta shape and run pasta dough through, making sure you have both hands available. You can also do this by hand and cut the pasta using a very sharp knife.
9) To store, separate noodles with flour and store in a sealable plastic bag for the refrigerator or freezer.
And alas you have homemade fresh pasta that is sure to impress anyone!