“You don’t need to take an afternoon off to make pasta at home…”
Homemade pasta is so much beyond better than the store-bought dry stuff they shouldn’t even be compared. The thing is, most people think it takes ages to make – and a deep understanding of Italian cuisine. Well, that’s not true at all. Other than letting it rest for 45 minutes in the fridge, this probably took 15 minutes all up.
Just get some nice flour and some good farm fresh eggs and you’re on your way to pasta perfection. Also, be willing to get your hands a little dirty, or doughy, or whatever.
You can get a pasta maker at most garage sales. People often buy them with the best intentions but never get around to using them and then try to offload them on unsuspecting deal hunters. That’s where I got mine. But you can also buy them from kitchen stores. Or Amazon. You’ll need one – but it’s well worth the minor investment.
• 1 1/2 cups white flour (plus some for dusting/kneading)
• 1/2 cup semolina flour (plus a little extra for kneading)
• 1 tbsp olive oil
• 6 egg yokes
• Pinch of salt
• Cold water
Whisk the flours and the salt together in a large bowl, then make a well in the flour
Add egg yokes and olive oil, mix together with a fork
Add a tablespoon or so of cold water to help everything come together
When most of the dry flour has mixed into a rough dough, cover your hands in flour and sprinkle a bunch on the table
Take the rough dough out of the bowl and knead on the table, folding it over on itself and pressing down over and over again, for a good few minutes. If things are dry add a little more water. If they’re too wet, add flour. You want it to be malleable but not sticky.
After you’ve kneaded it for a few minutes, form a ball, cover it with plastic wrap and put it in the fridge for at least 30 minutes.
When you’re ready, take it out and cut in half and put through your pasta machine to make whatever type of pasta you want.
Boil salted water and add pasta. It should take about 6 minutes for al dente.
CHECK OUT THIS VIDEO TO SEE SOMEONE FRESH PASTA:
(You can use our recipe for this process. She does it all on the cutting block, but a bowl is a little tidier.)