Homemade Pasta…there’s nothing like it!

Homemade Pasta Nonna RollingWhen you’ve got the best ingredients, a pasta machine and some extra time in the kitchen, how Gr8 would it be to make fresh pasta at home? It may seem intimidating, but once you have the technique down, why not reap the rewards on a regular basis? The time spent will be well worth it and you will know it at first bite!

As soon as we were given the menu for our day of Cooking with Nonna Anna, I hurried and grabbed the homemade pasta duty! Although I have made fresh pasta in the past, to have hands on “training” from a true native of Naples, hello…can it get any better? With Nonna Anna’s Spaghetti Sauce or Italian Red Sauce – Take 2! or one of your other favorites, these velvety noodles are smooth as butter…this, my friends, is the best pasta ever!

Nonna Anna measures her flour in grams…She is from Italy! (Don’t worry, we’ve converted it in the recipe below.)Homemade Pasta MeasuringThen she makes a “fontana” with the flour and adds the eggs.Homemade Pasta EggsHomemade Pasta Eggs FontanaUsing her hands…as many Italian cooks do, she breaks the eggs and starts incorporating the flour into the eggs.Homemade Pasta Egg MixtureWork the flour until you have a nice stiff dough. You may not use all the flour or you may need to add more. Homemade Pasta Nonna KneadingWhen the dough is ready, form it into a “loaf” and let it rest for 30 minutes. Homemade Pasta Nonna AnnaCut off a small piece, about the size of 2 fingers and put it through the rollers. Homemade Pasta Nonna RollingFold it in half and put it through again. (See detailed directions below.)Homemade Pasta Debbie RollingWhen it is smooth and thin, switch to the pasta cutter.Homemade Pasta CuttingAnd, voilá! you have beautiful, homemade pasta!Homemade Pasta Cut

Homemade Pasta Cut
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Homemade Pasta

Makes 1 1/2 pounds.

Author Debbie

Ingredients

  • 4 cups all-purpose flour plus extra for the dough, or 500 grams
  • 5 large eggs

Instructions

  1. Measure out the 4 cups of flour onto a marble slab or smooth counter-top (you can also use a bowl!)
  2. Make a well in the center of the flour, the "fontana"!
    Homemade Pasta Fontana
  3. And crack all 5 eggs into the center of the well.
    Homemade Pasta Eggs Fontana
  4. Using your hands (see below if you want to use your mixer) break up the eggs and mix together.
    Homemade Pasta Egg Mixture
  5. Start bringing some of the flour into the egg mixture. Continue incorporating the flour into the eggs until the dough is very stiff, but still workable. You may need to add flour depending on the eggs and the humidity in the air.
  6. Knead the dough picking up the stray pieces, until the dough is fairly smooth. About 10 - 15 minutes.
    Homemade Pasta Nonna Kneading
  7. Let dough rest for 30 minutes. If the dough is going to rest for more than 30 minutes, then cover with plastic wrap so it doesn't dry out.

Directions for rolling out the pasta:

  1. Set your pasta rollers to 1.
  2. Sprinkle some flour onto the pasta rollers. Cut off about 1/5 of the dough and put it through the pasta maker. (If this piece sticks in the pasta maker, add more flour to the whole batch of dough and start again.)
    Homemade Pasta Debbie Rolling 1
  3. Fold in half and put through the pasta maker again, still set on 1. After a couple of passes, the pasta should be smooth.
    Homemade Pasta Debbie Rolling
  4. Set the pasta maker to 2 and run the piece of dough through. Then set it to 3, 4, and 5; running the dough through each time.
  5. By this time, you should have a long, narrow piece of dough which is quite thin.
  6. Then switch to the pasta maker that will cut the pasta the width you desire and put the long flat piece of dough through to cut it.
    Homemade Pasta Cutting
  7. Lay the strips onto a floured baking sheet and sprinkle more flour on top.
  8. Do this until all the pasta is cut. Use the flour liberally to keep the pieces from sticking together.
  9. Let the pasta dry. It can dry for several hours or you can cook it after 30 minutes.

Directions for cooking the pasta:

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and stir to separate.
  3. Let cook until al dente. This should be only about 4 minutes for fresh pasta, but you will need to taste it to see if it is the consistency you like. Homemade fresh pasta takes much less time to cook than store-bought dry pasta.

Recipe Notes

A Gr8 Note:

The amount of flour required will depend on a couple of factors: the size of the eggs, and the humidity in the air.

Gr8 Do-Ahead Idea:

• The pasta can be made in the morning and dry until ready to cook.

• You can also wrap it up and refrigerate for 2 days or freeze for up to 2 weeks. If you wrap it, be sure to dust liberally with flour so the noodles don't stick together.

A Gr8 Way to Make This a Little Easier: 

1. If you have a Kitchen-Aid mixer, put the flour and eggs into the bowl.

2. Using the paddle attachment mix on 2 for about 30 seconds.

3. Change to the dough hook and mix on 2 for about 2 minutes. After 2 minutes your dough should be smooth.

4. Remove from the bowl and knead by hand for a couple minutes, adding flour until dough is no longer sticky.

5. Let the dough rest for 30 minutes.

6. Add the pasta roller attachment or pasta extruder attachment and follow manufacturer directions.

7. Anna found her pasta attachment on a clearance table...so keep your eyes open!

Just to let you know, some of the links on this page may be affiliate links, which means that Great Eight Friends will earn a small commission from purchases made through these links (this does not change your cost). These earnings help to support the cost of running this website. Thank you so much for your Gr8 support!

 


2 COMMENTS

  1. Claudia Kerns | 27th Apr 16

    Okay, I am inspired to try to make homemade pasta again. First time didn’t turn out so great. I am motivated to try again. Thank you!!

    • Kyle | 28th Apr 16

      Try again using Nonna Anna’s method! You can do it! And let us know how it turned out.

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