Homemade Pasta

Updated: Mar 30, 2020

If you have never had homemade pasta before there is something you need to know; your life has not truly begun. You have been missing out. Dinner is about to get a whole lot yummier! It is easy to make and nothing, I said NOTHING like the dried pasta you've been buying in the grocery store. It is rich, tender and flavorful all on its own. Of course, we're going to make a delicious sauce to top it off too!


When kneading your pasta dough there is one rule to remember, knead it forever. Kneading develops the gluten proteins in your dough and like with pizza dough, you want a nice stretchy well developed gluten. Sometimes you don't want to develop the gluten to keep your product tender or flaky, like with biscuits or pie crust so you avoid kneading.


HOMEMADE PASTA

Ingredients

1 ¾ c All Purpose Flour

6 egg yolks

1 whole egg

1 ½ tbsp olive oil

1 tsp milk (or almond milk)

Instructions

1. Put flour in a mound on your work surface or in a large bowl and create a well in the middle.

2. Add all ingredients to the well.

3. Work the ingredients together with your hands. Keeping your hands well floured will help keep it from sticking excessively to your fingers.

4. As the ingredients come together, knead the dough. You cannot over work, knead well for about 10 minutes, until dough becomes elastic and smooth.

5. Rest in fridge for 30 minutes.

6. Cut dough into 4 sections. Cover what you are not working on with a towel or plastic wrap. Working with one section at a time, knead the dough into a smooth ball and roll out on a well floured surface.

7. Roll out into a long, thin rectangle with a pasta roller or by hand.

8. Cut into long strips using a pasta roller attachment or by hand. To cut by hand, flour the dough well & roll into a pinwheel. Using a sharp knife cut slices. Pick up the pieces all together loosely and shake off excess flour.

9. Cook in boiling water for 3 minutes or dry to store.


This goes amazing with my Perfect Pesto Sauce or a Spicy Italian Tomato Sauce.

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