THERE’S NOTHING LIKE FRESH PASTA. Or pasta in general, really. Oh the variation–from long angel hair, to thick fettuccine, there really is a “type” for everyone. And this recipe allows for just that. We used a hand press pasta machine which allows you to literally hand-pick and roll any and which pasta your taste buds desire. Of course that is the duty of the metal work–I’m here to give you the perfect recipe for a mouthwatering flavor. Can you say Bon Appetit?
Serves 4 to 6
- 2 cups flour
- 2 eggs
- 1 Tbsp. Olive oil
- Warm water, sprinkled if needed
- Add flour to large metal bowl. Create well in center of flour.
- Add eggs, olive oil and salt to well. Mix with fork until combined. Slowly mix in flour from the inside of the well as you stir with the fork, eventually incorporating all flour.
- Knead and knead and knead some more. The warmth of your hands is magic. Spray dough with warm water if dough is too flakey and knead until dough is a smooth and elastic.
- Roll dough into ball/oval. Wrap in plastic wrap and refrigerate for 30 minutes (or up to 2 days).
- Remove from refrigerator and cut into four equal pieces.
- Manual pasta roller – Working with one ball of dough at a time, press the dough through the widest roller setting 2-5 times; each time folding the dough in half. Then pass dough through the next closest roller setting one time. Continue adjusting the rollers closer and closer and passing the dough through one time on each setting until you have rolled the dough through the smallest roller setting.
- Choose your pasta type and corresponding attachment. Pass dough through cutting rollers.
- Cook immediately in salted, boiling water for approximately 4 minutes. Remember: homemade pasta cooks much faster than store bought.
- If you choose to dry pasta, hang pasta over a chair, hanger or book until brittle. Store dry, brittle pasta in a sealed container for several weeks.