Fresh pasta recipe

by Jon Sullivan - 2020-08-05

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Fresh pasta is worth the effort. And fairly easy once you've done it a few times.

This isn't my recipe. And the technique is the real important thing you need. So I'll point you at this video, which I'd suggest watching before you start. And I do recommend the special pasta flour she mentions. I got mine on Amazon. You'll also need one of those old hand cranked pasta rollers. Or some motorized version I guess. And weigh your ingredients. Trying to eyeball or measure by volume for this has always ended badly for me.

This recipe makes 3-4 portions for me. And I have wrapped it up well and frozen it successfully, although I'd suggest using it within a week or so if you freeze it. I enjoy very wide noodles like I have in the photo here. So I just roll the sheets up and cut them with a knife.

I've only made noodles with this dough. But you could use it for ravioli or lasagna I'm sure. Need to work on that. I also want to try other pasta types like spinach, fresh herb, pumpkin spice.

  • 300 g "00" pasta flour
  • 1 tsp salt
  • 185 g wet ingredients

  • Wet ingredients:
  • 2 large eggs
  • 3 large yolks

  • Buzz flour and salt in the food processor for 10 sec.
  • Add the wet ingredients and process until dough forms.
  • Knead by hand for 12 minutes.
  • Flour the dough, wrap in plastic, and let rest 30 min to 5 hours at room temp.
  • Roll out pasta.

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