Homemade Pasta
A basic homemade fresh pasta dough for making any type of pasta dish you like. Roll, cut or shape any way for the pasta recipe of your dreams!
Equipment
- Mixing bowl
- Fork
- Rolling Pin
- Cutting board
- Pasta roller optional
Ingredients
- 3 cups all purpose flour or "00" flour
- Pinch salt
- 4 eggs
- Water as necessary
Instructions
- In a large, wide bottomed bowl or on the countertop, pile flour. Sprinkle a generous pinch of salt on top and make a deep well in the center.
- Crack the eggs into the well. Using a fork, scramble the eggs and gradually incorporate the flour into them. Soon you will have a very dry, crumbly mixture.
- Slowly add enough water to form a soft, kneadable dough that isn't sticky. If you accidentally add too much water, sprinkle in a little more flour to adjust the consistency.
- Once the dough comes together, knead for 10 minutes or until it feels very smooth and elastic. Cover with plastic and rest for 30-60 minutes.
- Once the dough has rested, roll or shape any way you like. If you plan to cook your pasta right away, dust in flour and allow to dry about 15 minutes. If you plan to dry it for storage, hang noodles for 12-24 hours or until they snap. For shapes, lay out onto a floured tablecloth and leave them to dry also for 12-24 hours. Be sure to rotate them often so they can dry thoroughly.
- Once completely dried, store pasta in a large glass jar or any tightly covered container. You can also store your dried pasta in a loose paper bag if you plan to cook it in the near future.
Notes
Do not refrigerate homemade pasta dough in the fridge for more than 24 hours or it will begin to turn gray.
Pasta dough freezes very well for later rolling or shaping. Simply seal in a double bag and it will freeze up to 3 months.