Making Homemade Pasta

We love to make homemade pasta when we are in the mood for something a little more special. It is simple, fun, and always worth the effort. Once you have tasted fresh, homemade pasta, there’s no turning back!

Ingredients to serve 4-6

400g organic plain flour

4 eggs at room temperature

Pinch sea salt

A few things to note:

Pasta machine

Using a pasta machine makes the whole process easier, and way more fun. It takes out all the guesswork and gives you that smooth, even texture that’s hard to get by hand. Start on the widest setting and gradually work your way thinner with each pass until you’ve reached the desired thickness—dust the dough with a little flour if it starts to stick.

Rolling pin

If you don’t have a pasta machine, a rolling pin works just fine! It takes a bit more elbow grease, but it’s totally doable and is how it was traditionally done. Roll the dough out evenly, turning and flipping as you go, until it’s thin enough that you can almost see your hand through it. It might not be perfectly uniform, but that’s part of the homemade charm.

Pasta Tree

A pasta tree is a handy little tool for placing cut pieces while you work. It keeps the pasta strands separated and stops them from sticking together. If you don’t have a pasta tree, you can drape the noodles over a clean tea towel.

Cutting tools

When it comes to cutting pasta, there are a few tools that make the job easier and more precise. A pasta wheel, with its wavy or straight blade, is perfect for cutting sheets into shapes like fettuccine or pappardelle. For a more traditional touch, you can use a knife to cut your dough into your preferred width. If you’re feeling fancy, there are also specialty cutters for making unique shapes like ravioli or even trofie.

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Method

Make the dough: In a large bowl, combine the flour and salt. Make a well in the centre and add the eggs. Using a fork, slowly incorporate the flour into the eggs, stirring gently until the dough starts to come together. Once the dough looks a little shaggy, turn it out onto a floured surface.

Knead the dough: Knead the dough for 10 minutes, or until smooth and elastic. If the dough is too dry, add a drop of water, if it is too sticky add a little bit of flour. Place the dough into an airtight container and rest for 30 minutes on the bench or up to 24 hours in the fridge.

Roll the dough: Once rested, roll out the dough using a pasta machine or rolling pin until thin. If using a machine, adjust the thickness setting incrementally with each pass. 

Cut into pasta shapes: Cut the dough into your desired pasta shape. You can use the pasta machine for options like spaghetti or fettuccine, a pasta cutting wheel for wavy edges, or a knife for wider ribbons.

Cooking the pasta: Bring a large pot of well salted water to the boil. Fresh pasta cooks much faster than store bought. Keep an eye on it, and taste as you go. It usually only takes 2 – 4 minutes to cook, depending on the thickness of the noodles.

Enjoy your beautiful pasta with your favourite sauce, family and friends!