Homemade Pasta
Once you have homemade pasta, you’ll never buy a box of pasta again. I’ve never been a big pasta eater. But making the pasta is so satisfying. I’ve even turned my step-son into a pasta snob now.
It’s so easy to make, just takes time and attention. You can make multiple batches and store it in the freezer.
Ingredients
2 large eggs, room temperature
1.25 cups “00” flour
1/2-1 tablespoon olive oil
1/2 teaspoon fine sea salt
Directions
- Add all of the ingredients to a food processor. Start with 1/2 tablespoon of olive oil, add more if needed. Pulse for about 10-15 seconds, until the mixture reaches a crumbly texture. Do not over mix.
- Remove the dough and then place the dough on a lightly-floured cutting board. Knead the dough for 1-2 minutes until it is smooth and elastic.
- Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes.
- Roll out the pasta dough with cookie roller then use a pasta maker to continue to thin the pasta (I go to 7 on the setting). Then cut in desired pasta form.
- Cook the pasta in a large pot of salted boiling water until it is al dente – usually only 1-2 minutes. Drain and use immediately.
Notes
- Be sure to let the pasta air out on a drying rack for at least 30 minutes (or up to 2 hours). Transfer to an airtight container and either refrigerate for up to 2 days or freeze for up to 2 weeks. To use frozen fresh pasta, transfer it to the refrigerator to thaw for at least 4-6 hours.