Although most people don’t know it, pasta is actually very simple to make! If you are a pasta lover like I am, I would highly recommend making your own. There is nothing like the soft, yet chewy texture of homemade pasta. There are a few machines that definitely make pasta making a lot easier, but you don’t need to have them in order to make it. Below I listed 2 types of ingredient lists- one by weight and one my quantity. I did this because some people like to be very precise when measuring out ingredients for pasta. Weighing out your ingredients insures that you will always have the exact amount you need, enabling you to make perfect pasta dough every time. Although using the ingredients by quantity isn’t exact measurements (one egg could weigh more than another egg), it is close enough that it will get you a good pasta dough as well! So it’s up to you, whether you are a very precise person or more relaxed with cooking, you can choose to make your dough using either method. There are also 2 different ways to make pasta. You can do it by hand using only a fork or you can use a food processor to do most of the work for you. Both ways turn out the same, one just takes a little more time.
You do need a pasta machine to roll out the pasta into sheets and the Atlas Marcato one is my favorite. It is super simple to use and works very well. It comes with the different shapes attachment as well.
Ingredients by weight:
240 grams “00” flour
225 grams semolina flour
225 grams whole eggs
40 grams yolk
Ingredients by quantity:
2 1/2 cup “00” flour
1 tablespoon kosher salt
4 large eggs
1 tablespoon olive oil
Directions by hand:
Sift together the dry ingredients onto a clean surface. Make a well in the center and add the eggs and oil. With a fork, slowly incorporate all eggs and oil into the flour mixture. You work in a circular motion, slowing adding in more flour from the sides until it forms a dough. When the dough it almost formed, you can start working it with you hands. You need to knead the dough for at least 10 to 15 minutes until the dough it smooth but not sticky. It should feel like a babies bottom! (that’s what they always taught us in culinary school) Let the dough rest for at least 30 minutes then cut it into golf ball size pieces. Flatten the dough and roll through a pasta machine until you get the consistency of your preference. I like to go all the way to notch 7 on the pasta machine but some people prefer their pasta thicker and go till 5 or 6. Once you have your pasta sheets you can either cut them by hand to make free form pasta or put them through the pasta machine for your desired shape.
Directions using a food processor:
Place all ingredients in the processor and pulse together until it forms a dough. Knead the dough for 5 to 10 minutes till smooth and bounces back to the touch, then wrap in plastic wrap. Place in the refrigerator to rest for 30 minutes then cut into golf ball size pieces to roll out. Roll out by hand or with a pasta roller and cut to the shape of your liking.
Cook the pasta in boiling salted water for 2 to 4 minutes, depending on the texture you prefer and serve with your favorite sauce! Enjoy!