How to Make Fresh Pasta From Scratch
Making pasta from scratch can be a great way to make sure that you have fresh pasta using free range eggs freshly ground flour. You can also make a gluten free version if you prefer rather than the plain flour in this recipe.
- The Recipe:
- One and a half cups of flour (sifted finely)
- Make a well in the middle and add two large free range eggs
- Add a very small amount of water if required only
- Knead the dough until it is smooth
- Cover and let it rest for at least half an hour
- Clear a table or bench and firmly attach your pasta cutter.
- Make sure you have a lot of clear space as I discovered when I covered everything in sight with flour and pasta including the cat.
- Put the dough through your pasta machine on the most open setting.
- Each time you put it through, lightly dust with flour and fold it over before you put it through again as this helps it become smooth and elastic. If it becomes too wide, fold in half lengthwise
- Keep adjusting the clicks to the finer setting and keep adding a fine dust of flour each time. You should end up with a fine, silky length of dough to feed through your chosen cutter
- Put the finished length of pasta dough through the cutting part of your pasta maker
- The pasta pictured came out fettucine size. Most pasta machines cut spaghetti and noodle size and there are attachments for other settings.
- Cook it straight away or if you want to store it leave it overnight on a rack or clothes airer until dry.
- If you don't have a pasta maker use a rolling pin and roll out until you have a fine silky dough and roll up and cut by hand to the size you want.