Pasta Making 101

Pasta making is one of the most cathartic things to cook in my opinion. I am gluten free, yet I still love making pasta. It is quite easy, and everyone should give it a try!

Here I am using my KitchenAid pasta attachment to roll out my pasta. You can also use a traditional pasta machine, or even a rolling pin and do it by hand.

Ingredients:

• 1.25 cup 00 pasta flour, or AP flour
• 1/4 tsp salt
• 2 large eggs
• 1 tsp olive oil

Preparation:

STEP 1.

Sift flour and salt in the bowl and combine. Make a well with the dough. In a separate owl, whisk together the eggs and olive oil. Add to the well and slowly incorporate with a fork.

STEP 2.

Knead dough until smooth and flexible, adding flour as needed. Cover and rest 30 minutes to 1 hour.

STEP 3.

Cut dough into three pieces with a bench scraper. Roll with a rolling ping to ½ inch. Run through the largest setting of a pasta machine – this is 0 on my machine. Fold into thirds like a piece of paper going into an envelope. Repeat 5-10 times until it is smooth.

STEP 4.

Turn the machine to the next level (thinner level, this is 1 on my roller) and roll through the machine without folding, until you get to the lowest setting / thinnest setting. Flour in between passing it through the machine. So it should go like, pass it through the machine, flour it, move up to the next thinnest level, pass through the machine, and keep doing that until desired thinness has occurred. The pasta should be thin enough where you can see the silhouette of your hand through it. Cut into more manageable pieces as needed.

STEP 5.

Change the pasta machine to the cut you desire, cut pasta and place on a sheet tray with plenty of flour / semolina flour so it does not stick.