Fresh Pasta

Fresh pasta, in terms of ingredients, is super simple - 2 ingredients, flour and eggs - while the actual process is a bit time consuming.

Is it worth it? If you like fresh pasta and if you have the time. Plus there is the inherent satisfaction and pride when you look at and eat something you made yourself.

Fresh Pasta

Prep: 5 minutes

Active: 30 minutes

Rest: 4.5 - 8 hours

Cook: 2-3 minutes

Yield: 4 servings

Ingredients

• 454 grams of “00” Flour

• 258 grams of Whole Egg (about 5 eggs)

Steps

1. Measure out your flour into a large mixing bowl.

2. Crack the eggs into a separate container and whisk together. Measure out 258 g and save any leftover in case you need more for your dough.

3. Make a well in the center of your flour and pour in the eggs. Use a fork to gently pull flour slowly into the egg, carefully working the two together until the egg starts to resemble pancake batter. Continue to comine with your hands until there is no trace of flour remaining.

4. Turn out the dough onto a lightly floured surface and you can begin kneading the dough. Once the dough no longer sticks to your hands, you have enough flour and should not add anymore. Using one hand, fold the dough onto itself and with that same hand push it away from you using your palm. Then rotate the dough 90 degrees, repeating this for about 3-5 minutes.

5. After 5 minutes of kneading, tightly wrap the dough in plastic wrap and let sit for 15 minutes at room temperature.

6. After 15 minutes, unwrap the dough and knead for another 5 minutes. Then rewrap the dough one more time and let sit for another 15 minutes before doing a third knead.

7. Finally, wrap the dough and let sit for a minimum of 3 hours or overnight in the fridge.

8. Take the dough out of the refrigerator at least an hour before you’re ready to roll it out and cut into pasta.

9. Cut the dough into quarters, and while your work with one quarter, wrap the other pieces in the plastic wrap to keep from drying out.

10. With a rolling pin, flatten out your dough, enough to fit through your pasta roller’s widest setting. Run the dough through once, then fold it in thirds and run through the widest setting once more. Move the pasta setting up one and run the pasta sheet through. Repeat up to your desired thickness.

11. Once your pasta sheet is done, sprinkle it lightly with flour on both sides and fold it in half, and repeat until it is a manageable size to cut into strands. We like slightly wider cut on our pasta, similar to tagliatelle width, about 1/4 inch.

12. Dust your pasta again with flour to ensure the strands don’t stick to each other, then cover with a damp towel to keep from drying out.

13. Repeat steps 10-12 with your remaining dough. Or you can freeze your dough, if you don’t want to make all of it at once.

Serve Up

You only need to boil fresh pasta for 2-3 minutes, depending on how you like your pasta cooked. We recommend serving with homemade marinara and/or meatballs. Grate fresh Parmesan over the top and sprinkle basil overtop.