How to Make Fresh Pasta

Course Main Course

Cuisine Italian

Keyword pasta

Prep Time 30

Cook Time 6

Total Time 36

Servings

Calories 268kcal

Author Emma Chapman

Ingredients

2 cups all-purpose flour
2 eggs
1 teaspoon olive oil

Instructions

In a large mixing bowl gently stir together the flour, eggs, and olive oil until a dough ball forms.
Let the dough rest for 20 to 30 minutes (be sure to cover it so it doesn’t dry out too much). You can also cover or place in a ziplock bag and refrigerate overnight.
Divide each dough ball into two pieces and roll out into an oval.
Feed the dough through the pasta roller set at 1. You can also roll pasta dough out by hand using a rolling pin.
Once you feed the dough through once fold it. Now feed it through the pasta roller set at 1 again (or roll by hand again).
Feed the dough through the pasta roller at each level (1, 2, 3…) until you get to 5. I stopped at 5, because I was making fettuccine. If you are making a thinner pasta, like ravioli, you may need to go a few more steps.
Once you have your long thin giant pasta noodle you are ready to change your attachment. I put on the fettuccine attachment. You can also cut pasta by hand using a pizza cutter. Feed the dough through the cutter and catch it as your fresh pasta comes out the other side.
Drape your finished pasta on a drying rack. I like to go through all the steps with one pasta dough ball, keeping the other covered, so it doesn’t dry out while I work.

Notes

You cook fresh pasta the same way you do store bought dry pasta expect that it takes slightly less time. I cooked this fettuccine in boiling salted water for 6-7 minutes and it was ready to serve.

Nutrition