Fresh Pasta
Serves 2
0 mins total
How to make Fresh Pasta from Scratch
0 servings
Measure out 500 grams of flour in a bowl. Place the flour on a wooden table or large cutting board and use the bottom of the bowl to create a well.
Pour the eggs in the well.
Break up the egg yolks by tapping them with a fork, and begin to scramble and mix the eggs. As you are mixing the eggs, take some of the flour from the well into the center to start forming a paste-like texture.
Once it looks like a paste, use a bench scraper and mix the flour into the eggs to mix it all together. Do not bring all of the flour in at once just incase it does not need it all.
Once combined, knead the dough by hand for about 10 minutes until it is smooth. If it feels too sticky, and a small amount of flour as needed.
Wrap the dough in saran wrap and let it rest for 30 minutes at room temperature.
Divide into manageable pieces after letting it rest before rolling. Flatten it out using your fingers. Add semolina flour to it and run it through the pasta machine on the thickest setting.
Continue this until desired thickness. For the KitchenAid, I go down to the 6 setting. If you do not have a machine, roll it out with a rolling pin until desired thickness, then fold it 3 times over and cut it with a knife to form the fettuccine.
Cook the pasta for about 2-3 minutes and serve with your favorite sauce.