There is truly nothing like Homemade Pasta. And it’s easier than you think! Sure, it takes some time, but this is a fun family activity. Try it!
When 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 making homemade pasta 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!
Measure your flour. Nonna Anna measures her flour in grams…She is from Italy! (Don’t worry, we’ve converted it in the recipe below.)
Then she makes a “fontana” with the flour and adds the eggs.
Using her hands…as many Italian cooks do, she breaks the eggs and starts incorporating the flour into the eggs.
Work the flour until you have a nice stiff dough. You may not use all the flour or you may need to add more.
When the dough is ready, form it into a “loaf” and let it rest for 30 minutes.
Cut off a small piece, about the size of 2 fingers and put it through the rollers.
Fold it in half and put it through again. (See detailed directions below.)
When it is smooth and thin, switch to the pasta cutter.
And, voilá! you have beautiful, homemade pasta!
If you want to use your electric mixer, you can! The instructions are at the bottom or our recipe below.
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