A few youtube videos is all it took to make me plate up homemade pasta made fresh from scratch! And how? For a long time, I have been a follower of Laura Vitale, the daughter and genetically gifted girl born to an Italian family that has forever been in the food business. Especially the Italian food business. Laura really inspires people to cook. The comments section of her videos will tell you so. Thousands of people (foodies,non-foodies, cooks and amateurs of cooking; all included) have been inspired by this makeup goddess (see her videos and you’ll see why) to make delicious, simple, home cooked Italian food. So if you are looking for some authentic Italian recipes that are easy to cook, easy on your pocket and ingredients easily available in your grocer’s, check out Laura Vitale on Youtube.
Now coming back to how I ended up making homemade pasta. I’ve been wanting to make fresh pasta for ages and a few videos later and nearing lunch time, I decided to get cooking. I’ve read dozens of articles on the internet that swear by fresh cooked pasta and how there is no turning back once you taste the freshness and yumminess of fresh homemade pasta. For someone who is not a 100% stickler to fresh homemade stuff and still likes to whip up the store bought meals once in a while, I think I might have to change a few things around in the kitchen.
There is a video of Laura making pasta with the pasta machine which explains making it really well. But I wasn’t in the mood to play an entire video and so I looked up online to make a batch of pasta dough. Simple plain flour dough. This link has tons of different pasta recipes and explains clearly how to make different types of pasta.
After making a batch, I cut up two small pieces to round up to the size of a small cookie dough ball each. Now, I don’t have a pasta machine. It turned out awesome nevertheless giving my pasta a very authentic and traditional touch. So don’t worry if you do not have a pasta machine with you. This recipe calls specifically for the “OO” flour. I used regular all-purpose flour which is what they use traditionally and it turned super yummy.
Here’s the recipe for fresh homemade pasta:
- 1 2/3 cups Italian “00” flour, (or half Italian “00” flour and half Farina di Semola)
- 2 medium or large eggs
- 1 tablespoon olive oil
- A pinch of sea salt
Get more deliciousness at Homemade Pasta Dough Recipe | Leite’s Culinaria
Method: (these instructions may vary from the link. but the results were fantastic nevertheless)
- Take 1 and 2/3rds cups of flour and make a well in the center.
- Crack two eggs in the well along with the tablespoon of oil and salt.
- If you aren’t too comfortable using your hand, use a fork. Combine the ingredients by slowly mixing the flour from around the well into the well until what you are left with is a flour-y, crumbly mixture.
- Flour a pizza board or a clean kitchen surface and knead the dough until it looks like a pizza dough -smooth and between the shade of shine and matte.
- In the same bowl, put about a tsp of olive oil and coat the dough. Let the dough sit for 10 mins.
- After 10 mins, take a rolling board or use a clean kitchen surface to roll out the pasta.
- You can stretch it by hand (what’s done traditionally) but I decided to use my rolling pin to roll out each cookie dough sized ball extremely thin until it became translucent and I could see the kitchen surface.
- The most important step – flour the thin sheet of rolled out pasta really well. This helps prevent the pasta from sticking.
- Now start folding it from top to bottom in rectangular folds until they resemble the shape of a medium sized chocolate bar (sorry, could not think of a better description for this; the picture shown in the link is not what I made as I needed to make only a plate of pasta my rectangle was much smaller than the one shown in the link)
- Start cutting the rectangle from left to right or vice versa in the shape you want. I did mine fettucine.
- With both palms, lift and gently comb drop the pasta back and forth with your fingers until they are separated strands or take each cut piece and manually unfold them.
- Flour a bit more if you feel they might stick.
- Boil some water in a large pan.
- When the water comes to a rolling boil, throw in the pasta and let it cook for 3-4 mins.
- Mix with the sauce of your choice and enjoy!
Once the dough was made, cooking the pasta was under 10 mins. Overall I took about 10 mins to knead the dough and 10 to cook the pasta and the sauce. It turned out incredibly yummy and made me see the huge gap between homemade pasta and store bought pasta. You can air out the strands of pasta to dry them and store in the freezer for upto a month or cling wrap in a bowl for upto 3 days in the fridge.