How to Make Pasta from Scratch
My first experience cooking anything from scratch, other than homemade cookies, was by making pasta at a cooking class while living in Texas. I was only about twelve or thirteen weeks pregnant at the time. Amongst the chaos of transitioning into life as a single mother and no longer a college student, I turned to food. At the time, my plans of becoming an English teacher seemed like something that was far out of reach. I really had no experience cooking nor did I have any idea what kind of foods I liked to eat or which types of ingredients were good for my body. Still, for some reason, our family was really interested in opening a small restaurant or food truck. It’s something that we still talk about today, even now when we are happily fluent in kitchen-speak and cook our own meals daily. I can remember kneading my first pasta by hand, watching the instructor in awe, and thinking that there is no way this is this easy.
Now, we cook almost everything from scratch in our kitchen and making pasta is no different. It just does not taste as good as when it is fresh! Plus it really is that easy. Two ingredients and a little bit of time. Magic! I recently bought myself a pasta machine that cranks by hand, and I re-entered the pasta game. Our family has been enjoying the results for several weeks now!
Ingredients + Recipe |
2 1/2 cups semolina flour (or all purpose flour)
4 eggs (the fresher, the better!)
In a large bowl or electric mixer with a dough hook attachment, place the flour and make a well. Crack open the eggs into the well.
Knead together until the eggs and flour are fully incorporated. This dough will seem tough if you are a bread maker, and that’s okay! Knead until they are no loose crumbs remaining. You may want to start with 2 cups of four and add the remaining 1/2 cup by tablespoons until you are satisfied with the consistency of the dough.
Let sit covered with a towel or plastic wrap for at least 10 minutes or up to 1 hour on the countertop.
Divide the dough into 4 sections. Using a pasta machine or attachment, feed the dough through the largest lasagna setting. It may come out in pieces, falling apart. Just layer the pieces together into a thick sheet, don’t make a ball again. Send the layered sheet through the machine and keep doing this until a uniform piece comes out.
Now begin to lower the width of the lasagna setting, making the sheet thinner and thinner until a desired thickness is achieved. Once this happens, you can run it through the spaghetti or fettuccine setting.
Be sure to coat your finished pasta lightly in flour so that it does not stick together. Cook right away or hang to dry on a wooden drying rack. Once fully dry, store in an airtight container in a cool, dark place like the pantry.
I hope you enjoy making your own pasta creations. Bow ties might be my new favorite! I will be working on some delicious pasta recipes this spring that you can try with this homemade noodle recipe. What is your favorite way to eat pasta? I have to say that I am consistently craving lasagna!