How to Make Fresh Pasta From Scratch

 

Although dried pasta is widely available from grocery stores, homemade pasta tastes so much better. Most people are put off making their own pasta as they believe it is time-consuming and difficult. This is wrong on both counts as it is quick and easy to make. It is certainly worth the effort of doing it yourself. Here is how to make fresh pasta from scratch yourself.

Ingredients for Pasta

  • 10 oz/ 280 g pasta flour or plain flour
  • 4 eggs
  • 2 tbsp olive oil 
  • 1 tsp salt

 

How to Make Fresh Pasta

  1. Measure out the flour and add the salt. Mix together.
  2. Tip the flour and salt onto the work surface in a heap and make a well in the middle.
  3. Add the eggs and the olive oil to the centre of the well.
  4. Start to bind the mixture together using your hand and working in a little more flour each time. 
  5. When you have formed a solid ball of pasta dough, knead for five minutes.
  6. Wrap the dough in cling film and rest for 20 minutes.
  7. After resting, unwrap the dough and divide into four balls.
  8. Flour your work surface and dust the dough balls with flour.
  9. If you are using a rolling pin, then roll out the dough thinly. You should be able to see the work surface through the pasta. 
  10. If you are using a pasta making machine. then press one ball of dough at a time into a rectangular shape with your hand.
  11. Set the pasta machine to its widest setting and roll one piece of pasta through at a time. 
  12. Adjust the pasta machine down a few settings and repeat. Continue to do this until you are on the second to last setting of the machine. The pasta should then be thin enough.
  13. You are now ready to cut the pasta into the shapes that you want to create your perfect pasta dish. 

 

 

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Introducing Pietro the Pasta Maker- The Fruity Tart’s New Assistant

pasta 8

I am excited to introduce to you Pietro, my new pasta maker. In the style of Ainsley Harriet on ‘Ready, Steady, Cook’, I have decided to give it a name. For all of you who are not from the UK, ‘Ready, Steady, Cook’ was a teatime cooking competition on TV that was presented by celebrity chef Ainsley Harriet. He would refer to the condiments as Susie Salt and Percy Pepper.

I am not entirely sure why I have decided to start naming my kitchen equipment. The only excuse I can make is that the children have been off school now for two weeks and I have had to look after them while still working from home and having building work done. Perhaps I am going a little deranged?

Anyway, you will now see Pietro appearing in quite a few blog posts now he has finally made it out of the cupboard. I actually got him as a gift from my mum for Christmas and I only got round to using him for the first time a few days ago. I made soft cheese and spinach ravioli with a garlic mushroom butter sauce and salad. Recipe coming soon!