Perfectly al dente.
I resisted making homemade pasta for the longest time, wondering why I'd spend the energy and cover my kitchen in flour when there are so many great store-bought pasta options.
I finally gave in and realized that 1) it's easy to make, 2) it's delicious, yielding a chewy yet al dente texture you just can't get from boxed pasta, and 3) sure, it's messy...but it's so fun.
There's something magical about using your hands to transform a few humble ingredients into a gourmet meal. Pour a couple glasses of wine and play your favorite music and you're all set.
Cook time | 1 hour |
Servings | 3-4 |
Ingredients
2 cups all-purpose flour
3 large eggs
½ teaspoon salt
½ tablespoon extra-virgin olive oil
Water as needed
Instructions
Scoop the flour onto a clean work surface and make a nest.
Add eggs, olive oil, and salt to the center.
Gently incorporate, using a fork to break up the eggs, keeping the flour walls intact.
Continue working with your hands, kneading dough for ~10 minutes. If it feels too sticky, add more flour to your work surface. If it's too dry, add a splash of water.
Form dough into a ball, cover and let rest at room temperature for 30 minutes.
Cut the dough into 4 equal sized pieces. Flatten so that dough can fit through your pasta roller on its widest setting.
Run through pasta roller a few times on level 1, then fold to form a rectangle.
Run back through pasta roller to thickness of your liking.
Dust a large baking sheet with flour. Rest dough, covering with flour on all sides.
Repeat process with remaining dough.
Run through cutter to make pasta of your preference (fettuccine, linguine, tagliatelle!)
Cook the pasta in a pot of salted boiling water for 2 minutes.
Enjoy with butter & parmigianno regianno or sauce of your choice (try with pancetta & turkey bolognese!)
