Fresh Handmade Pasta
Making fresh pasta is actually a very simple task! It's impressive to serve and really fun to prepare together; It only takes TWO ingredients, very little effort and a touch of experimentation your first time to get that dough consistently just right. It's more so about having the proper tools, using the specified flour and following the steps. That's it!
This pasta recipe is very light in texture, and I always cut it into fettuccine noodles. I learned this recipe while on a trip in Italy, with my Zia Debbie. We stayed in Florence for 3 weeks eating and cooking and learning the language. We went in the evenings to a woman's house, her name was Feenie. She taught us traditional Tuscan recipes and techniques. While our family has always made pasta, this version was much simpler, and the dough is easy and consistent every time. This is now our new family standard. Thanks Nona Feenie!
What do you need?
You need a hand cranked pasta machine! You can get one at your local bed and bath store that carries kitchen gadgets, Amazon.com, the local wop-shop... It will become a staple in your house once you've tried it. Enjoy the fun of making pasta with family and friends, it's ALWAYS a group event.
Fresh Hand-Made Fettuccine
- eggs, room temperature
- Semolina flour
For quantities, the general rule is, you make 1 egg for every person you will be serving. You typically don't measure out the flour, you just begin by pouring a pile on the counter top. It's approximately 1 1/4 cups of flour for each egg... give or take! Follow the steps below. I suggest you start by making a 2-egg batch and see how it goes.
Pasta Dough Sheets
1. Pour the semolina flour into a peaked pile on the countertop. About 1 1/4 cups per egg. So 2 1/2 cups for this batch
2. Make a well in the center of the flour with your hands
3. Crack 2 eggs directly into the well
4. Beat eggs in the well
5. Once eggs are beaten, begin to pull the edges of the flour well slowly into the egg, slowly forming a dough
6. Once all of the egg has been mixed with flour, mix dough with your hands
7. Note, it's not likely you will use all of the flour; mix only enough that dough forms into a ball
8. Once a ball has formed, clear an area on the counter away from the well, and make a layer of fresh flour
9. Slowly kneed in a bit more flour at a time. You don't want the dough to be too sticky, or crumble. You will likely need to do a few test runs through your pasta maker to understand the texture you need
10. Once dough is fully formed to the desired texture, remove a piece about 1/2 the size of a deck of cards.
11. Form this small piece of dough into a patty, making a thin edge along one side to feed into the machine
12. Set your pasta handle on the sheet function, turn dial to largest setting so wheels are fully open
13. Feed thin end of dough patty into the machine and crank through
14. CHECK THE TEXTURE: Did your pasta shred? You need to add moisture. Flick with water until dough reforms. Did your pasta jam up into a ball at the top of the wheels? You need to add more flour. Lightly press patty into flour on the counter on each side, working it in slightly with hands. Run it through again!
15. Leaving the machine on the same thickness setting, fold your dough in half again, and run it through the same setting, the opposite direction. (turn dough 90* before re-entering machine)
16. Repeat turning dough 2-3 times on same setting to strengthen sheet.
17. Once you've run the dough through a few times, move the thickness setting down 2 notches and run your dough through length-wise. (no longer turn your dough through the rest of the process)
18. Turn the setting down again to the thinnest setting, run through a final time length wise.
19. Flour counter and lay sheet off to the side
20. Repeat until all dough is sheeted
Cutting into Noodles
1. Move handle to desired pasta cutting setting on other side of the machine; for this recipe, set to the widest noodle - Fettuccine!
2. Take a single pasta sheet and feed it into the grooves of the pasta cutter, crank through
3. Allow to pile up under machine until sheet is fully cut
4. Set onto a heavily floured counter, toss until loose on the counter ensuring flour mixes well throughout the noodles
5. Repeat until all pasta sheets are cut
6. Sprinkle pile with extra flour, work flour through noodles
7. Allow to dry fully on counter (up to 2 days) if you plan to store, or cook immediately
8. If storing, place into a paper bag, and leave the top open; keep for up to 1 week on counter in dark cool area
1. Bring large pot of salted water to a boil
2. Add in noodles, and turn down heat slightly
3. Separate noodles with wooden spoon gently
4. Cook for a maximum of 6 minutes
5. Serve with your favorite sauce!