Here’s a detailed guide to making fresh pasta from scratch, complete with tips and variations to ensure your homemade pasta turns out perfectly every time. This recipe is ideal for those who enjoy the hands-on process of crafting pasta and want to experience the rich, fresh flavor that only homemade pasta can provide.

Full Recipe:

Ingredients

• 2 to 2¼ cups all-purpose flour (240g-270g)
• 3 large eggs
• 1 tablespoon olive oil
• ½ teaspoon salt
• Semolina flour (for dusting)

Instructions

1. Prepare the Dough

1. Create a Flour Mound:
   • On a clean, smooth work surface, mound 2 cups of all-purpose flour. Using the back of a rounded bowl or large spoon, create a well in the center of the flour about 4 inches wide. This well will hold the wet ingredients.
2. Add Wet Ingredients:
   • Crack the eggs into the well. Add the olive oil and salt.
3. Mix Ingredients:
   • Using a fork, beat the egg mixture at the center of the well, slowly incorporating flour from the sides. Continue mixing in the flour until the egg mixture thickens and starts forming a shaggy dough.
4. Form the Dough:
   • Using a bench scraper or your hands, fold the mixture together until a shaggy dough ball forms. Knead the dough by hand on a lightly floured surface until it is smooth and elastic, about 10 to 15 minutes. Add the remaining ¼ cup of flour 1 tablespoon at a time if the dough feels sticky. The dough should end up smooth and only slightly tacky.
5. Rest the Dough:
   • Shape the dough into a ball and wrap it tightly in plastic wrap. Let it rest at room temperature for at least 1 hour, or up to 3 hours. Alternatively, refrigerate the dough for up to 24 hours. Bring it back to room temperature before rolling.

2. Roll Out the Dough

1. Prepare Baking Sheet:
   • Lightly dust a large baking sheet with semolina flour (or all-purpose flour) to prevent sticking.
2. Divide and Flatten:
   • Cut the rested pasta dough into 4 equal pieces. Loosely cover the pieces with plastic wrap to prevent drying out. Working with one piece at a time, press the dough into a rectangle about ¼ inch thick. Sprinkle with semolina flour.
3. Roll the Dough:
   • Set your pasta machine to its widest setting (usually Number 1). Pass the dough through the rollers. Fold the dough in half and pass it through the rollers again, feeding the shortest side through each time. Repeat this process one more time, then roll the dough through the rollers 2 more times without folding.
4. Thin the Dough:
   • Gradually adjust the rollers to the next setting (Number 2) and pass the dough through the rollers twice, sprinkling with semolina flour as needed to prevent sticking. Continue adjusting the thickness, rolling the dough through each setting twice until you reach the third thinnest setting (Number 6). The pasta sheets will become progressively longer and thinner.
5. Prepare for Cutting:
   • Once the pasta sheets are rolled out to your desired thickness, sprinkle them with semolina flour. Gently fold the sheets to fit the prepared baking sheet. Cover with a tea towel to prevent drying.

3. Cut and Cook the Pasta

1. Cut the Pasta:
   • Cut each pasta sheet into your desired shape. You can use a knife or a pasta cutter attachment for uniform shapes. Toss the cut pasta in semolina flour to prevent sticking and return to the prepared baking sheet.
2. Freeze (Optional):
   • To freeze uncooked pasta, form it into small mounds and place them on a parchment paper-lined baking sheet. Freeze until solid, then transfer to an airtight container. Frozen pasta can be cooked directly from frozen.
3. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Drop the pasta into the boiling water and cook, stirring occasionally, until tender. Cooking time will vary depending on the shape and size of the pasta, typically 3 to 5 minutes.

Tips and Variations

• Cutting by Hand: To cut pasta by hand, fold the pasta sheet gently, then fold it over a few times. Slice across into ribbons of your desired width and unfold into long strands.
• Adjusting Dough Consistency: If the dough seems too dry and crumbly, add water a tablespoon at a time until it comes together. If too sticky, add more flour as needed.
• Resting the Dough: Don’t skip the resting step, as it allows the gluten to relax, making the dough easier to roll out.
• Using a Stand Mixer or Food Processor: You can use a stand mixer fitted with a dough hook or a food processor to mix the dough. In a stand mixer, knead on speed 1 or 2 until smooth. In a food processor, blend the ingredients until a rough ball forms, then knead by hand until smooth.

Conclusion

Making fresh pasta from scratch is a rewarding process that allows you to enjoy the full flavor and texture of homemade pasta. With this detailed guide, you can easily create delicious pasta that’s perfect for any dish, from classic spaghetti to elegant ravioli. Enjoy the satisfaction of crafting your own pasta, and share this recipe with friends and family to spread the joy of homemade Italian cuisine.

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