Making pasta isn’t as hard as you think. It does take a bit of practice and testing to get the consistency that you want. There are a ton of different flours, methods and recipes. I also wouldn’t consider myself an expert. I just love experimenting and trying things out. That’s something I encourage everyone to do. So next time you want fresh pasta, why don’t you give it a try.

Place 2 1/2 cup flour in a mound on a large cutting board or kitchen counter. Make a good-sized well in the middle of the mound with your hands, big enough to put in 4 large eggs. This will look like a flour volcano. Add the eggs to the well. Sprinkle the salt and drizzle the olive oil onto the eggs.

Using a fork, carefully whisk the eggs until they are combined. Slowly whisk in the flour from the sides of the well and incorporate into the egg mixture. Keep adding more and more flour until a dough is slowly formed. Using your hands, fold the dough and mixed in more flour until a loose ball is created.

Knead the dough for about 10 minutes to make it smooth and elastic. You want to make sure the gluten is nicely formed for a good chew. While kneading, you may have to add more flour to the board or counter to prevent the dough from sticking. After 10 minutes, form the dough into a ball and wrap it with plastic wrap or a beeswax cloth to prevent it from drying out.

Let the dough ball rest on the counter at room temperature for about 30 minutes. This will help relax the gluten and make the dough easier to roll out. When the dough has rested for 30 minutes, use a rolling pin, roll out the dough on a floured surface. If you are doing this by hand, make sure the dough is very thin. Cut the pasta into the shape that you want. Cook the pasta in a large pot of salted water for about 1-5 minutes. This depends on how thick you rolled the dough out. Drain the pasta and use right away.

The time that I attempt this recipe, I’m hoping to use a pasta maker to roll the dough out. I got some inconsistent thick pasta. Remember that making food is not about being perfect the first time. It is about experimenting and testing recipes out. I’m definitely going to give this recipe another shot.

Give it a try!! And let us know how it went.

Ingredients

• 4 large eggs (room temperature)
• 2 1/2 cups flour (“00” flour, semolina flour, or all purpose flour)
• 1 tablespoon olive oil
• 1 teaspoon fine sea salt

Instructions

1. Place the flour in a mound on a large cutting board or kitchen counter. Make a good-sized well in the middle of the mound with your hands, big enough to put in 4 large eggs. This will look like a flour volcano.
2. Add the eggs to the well. Sprinkle the salt and drizzle the olive oil onto the eggs.
3. Using a fork, carefully whisk the eggs until they are combined. Slowly whisk in the flour from the sides of the well and incorporate into the egg mixture.
4. Keep adding more and more flour until a dough is slowly formed. Using your hands, fold the dough and mixed in more flour until a loose ball is created.
5. Knead the dough for about 10 minutes to make it smooth and elastic. You want to make sure the gluten is nicely formed for a good chew. While kneading, you may have to add more flour to the board or counter to prevent the dough from sticking.
6. After 10 minutes, form the dough into a ball and wrap it with plastic wrap or a beeswax cloth to prevent it from drying out.
7. Let the dough ball rest on the counter at room temperature for about 30 minutes. This will help relax the gluten and make the dough easier to roll out.
8. When the dough has rested for 30 minutes, use a rolling pin, roll out the dough on a floured surface. If you are doing this by hand, make sure the dough is very thin. Cut the pasta into the shape that you want.
9. Cook the pasta in a large pot of salted water for about 1-5 minutes. This depends on how thick you rolled the dough out. Drain the pasta and use right away.
10. Enjoy!!

If you liked this recipe, check out the other recipes on the blog.