Homemade Pasta

Homemade Pasta Dough Rolling Through a KitchenAid Stand Mixer

I love homemade pasta. The first time I attempted the dough from scratch I accidentally used bread flour. My pasta was difficult to knead and didn’t have enough water to give it a smooth, elastic consistency. After realizing my mistake, I did some research online and found that 00 Flour is preferable.

The second time I attempted the dough with 00 tipo flour, the process went much smoother! I made a large pot of lobster ravioli and tossed it in a creamy vodka sauce with fresh herbs.

Pasta is such a versatile meal. Spicy, cheesy, creamy, savory, garlicky, Alfredo: there are so many routes it can take. Making pasta from scratch only takes about 30 minutes, and makes a huge difference in the texture and taste of your meal.

Homemade Pasta Dough Recipe
1 Farm Fresh Egg
1/2 Teaspoon of Sea Salt
1 to 1.5 Cups of 00 Flour
2-3 Tablespoons of Water
Splash of Olive Oil

Directions for Pasta Making

1: In a medium-sized bowl (or stand mixer), mix the 00 flour and sea salt together. Make a well in the center, and drop in your egg. Add a dash of olive oil, and begin mixing.

2: Add water a Tablespoon at a time, until your dough is the right consistency. It should be firm, and able to maintain its shape.

3: Knead the dough for about 3 to 4 minutes.

4: Wrap your dough and let it rest for about 30 minutes.

5: At this point, you are able to work your dough for your desired pasta. Roll your dough thin using a rolling pin or a pasta maker, and cut into lasagna sheets, fettucini, spaghetti, or ravioli.

A comprehensive list of pasta types and shapes can be found on the Pasta Shapes Dictionary! Have fun experimenting with the variations and flavours. I typically use the pasta attachment for my KitchenAid Stand Mixer, which makes rolling thin sheets of pasta quick and easy. But when I first started making pasta I used rolling pins and knives. It’s more time consuming to do it the old-fashioned way, but it’s a rewarding experience!

Enjoy! 

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