There is nothing better than fresh homemade pasta from scratch. And you will be pleasantly surprised that it doesn’t take much more time than cooking store-bought pasta. The cooking time of homemade pasta is usually just a minute or two!
This recipe can be used for:
● Any kind of pasta
● Includes also lasagna, tortellini, ravioli
● Noodles for soups
● And more!
Note that this basic egg pasta recipe is a great and very tasty universal pasta recipe which works perfectly for all pasta shapes listed below and for many other kinds too. I have had great success in preparing any pasta meal using this dough, so I believe that having a slightly different dough for each kind of pasta is not necessary. However, you can still discover specific pasta dough recipes for certain pasta shapes.
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Tom Founder
Note:
There is no need to add oil or salt into the water (you want to get any benefit from doing so).
2 ¼ cups of all-purpose flour
4 large eggs
2 TBSP of Extra Virgine Olive Oil
Process on medium-slow speed until all ingredients are partially combined (about 2 – 3 minutes).
Tip:
If you are busy and don’t have time to wait, you can optionally skip the resting time without significant consequences.
Important:
Do not put into the refrigerator as the dough would start turning black.
Place the dough on a floured working surface and using a dough cutter, separate into 6 pieces (lengthwise).
Generously flour all pieces, and using a rolling pin, flatten into sheets about 1/4″ or less thick and again generously flour.
Note:
Steps 4.2 and 4.3. do not have to be performed for lasagna since our final pasta dough doesn’t have to be that compact.
Then fold each processed sheet in half and process again (feed the folded side in). Dust between the majority of the folds to start forming a compact dough and to incorporate more flour into the dough.
Repeat this step about 3 – 5 times to reach a nice smooth and pliable consistency. Always fold into half, either by the width or lengthwise based on how wide the dough is (a dough with a thickness of 1 should have a width that is at most ½ of the width of the pasta roller). Optionally, fold the dough or even cut it into half (lengthwise) if the dough is getting to be too wide.
Dust each finished pasta sheet with flour.
Form the pasta by continuing with the sheet roller.
Process from a low number to a higher number until you reach the desired thickness.
Starting with a thickness of 2, run each pasta sheet through the machine just once or twice and do not fold.
Dust each pasta sheet with flour after each roll (or at least after a few rolls).
When you reach the desired thickness, replace the sheet roller with the required cutter (only for some kinds of pasta when specified).
Following the popular pasta recipes (note that the cooking times in the following recipes apply for fresh, not dried, homemade pasta only):
Note that there are many more kinds of pasta (not all pasta shapes are listed).
Pasta can be dried for cooking the same day, stored for up to a few weeks, or cooked immediately.
Drying:
You can dry your pasta before cooking (does not apply to lasagna sheets or any filled pasta).
Before you dry your freshly-made pasta, dust them generously with some extra flour and stir flour in by throwing the pasta up and down until the flour gets between all noodles, and then create small nests (at most about 1 portion for pasta) on parchment paper on a baking sheet. Or place them right after forming on a pasta drying rack and try to eliminate overlap (in this case, you don’t have to use extra flour).
Do not cover and thoroughly air dry at room temperature for at least 24 hours.
Make sure that pasta is fully dried and then store it in freezer bags or food containers (airtight).
If the pasta is turning black during the drying process, it means that the dough was too moist and/or you didn’t dust the pasta during the process enough (pasta that starts turning black can’t be used and needs to be discharged). This can happen only when drying in nests.
Cooking dried homemade pasta will take longer than cooking fresh pasta.
Important:
Do not cook homemade lasagna sheets (they will cook during the baking process for lasagna) or soup noodles (add them raw directly into the soup during the last minute of cooking).
Make sure that the water is boiling on high heat. Pasta needs to be cooked in boiling water on high heat.
Then, create a whirlpool with tongs and place pasta into the boiling water.
Lift the pasta noodles with tongs a few times to prevent them from sticking together or stir if ravioli or tortellini.
Make sure you don’t overcook pasta. The cooking time for most fresh (not dried) homemade pasta is only about 1 minute (it depends on the kind of pasta and thickness). Ravioli and tortellini cook until they start swimming. To be totally sure, you can take pieces or noodles of pasta out and taste them before you make the decision to finish cooking.
Drain water by pouring pasta over a colander, and from here, follow your pasta recipe. Do not leave the pasta to rest in the colander. It is still cooking (because of the hot temperature of the pasta), and you can end up with overcooked pasta. Use them immediately in the next step or place them to cool on a baking sheet if you need more time (distribute around the baking sheet).
After the pasta is cooked, I like to briefly sauté it on medium-high heat with 2 TBSP of frying oil to get more texture (about 1 – 2 minutes). This step is optional.
Pasta forming: You can dip pieces of the dough in a flour bin instead of flouring them by hand. Another good alternative is to use a small strainer to distribute the flour.
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Disclaimer:
All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:
All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.
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