How To Make Fresh Pasta
There are many schools of thought on the proper pasta ingredients. Some recipes are quite straightforward, like mine below, whereas other recipes might advocate for certain flour varieties and combinations, oils, enhancements, etc. I’m sticking to super simple ingredients that you can find at any grocery store. As you further your skills, you can try out varying flours and mixtures, ingredients, and techniques to produce the specific results you might be trying to achieve.
2 ¾ cups all-purpose flour, plus about 1 cup more for dusting
6 large eggs, at room temperature
1 Tbsp. extra virgin olive oil
1 tsp. kosher salt
Yield = 6 servings
Unlike most traditionalists, I like to pile the flour into a mixing bowl rather than directly on the counter or work surface. I find that this technique is much easier for beginners, as the wet mixture doesn’t have a chance to run amuck if you mess up. After the flour has been added, make a very large well in the center.
Carefully crack the eggs and add into the center of the well.
Add the oil.
Add the salt.
Fresh pasta cooks much quicker than dried pasta.
Bring a large stockpot of water to a rolling boil over high heat on the stovetop. Add in 1 Tbsp. salt and 1 tsp. extra virgin olive oil to the water. Add pasta and cook, stirring a bit, until al-dente, about 3-4 minutes. Drain and serve immediately with your favorite sauce