Once you go fresh, it’s hard to go back to boxed pasta. Making your own pasta takes some time, but I do believe it is worth every crank on the pasta machine. It’s always easier to grab the box of pasta, however, every once in a blue moon I’ll take the time to crank it with tender loving care.
The main difference of fresh pasta and boxed pasta is the ingredients. Fresh Pasta contains eggs and flour, whereas Boxed Pasta is water and flour. Another difference is of course the texture. Fresh pasta is more delicate than boxed pasta. I find boxed pasta a bit firmer.
Making the pasta is quite simple. It just requires a bit of love and attention.
300g all-purpose flour (or a mix of semolina and flour)
3 large eggs
Place the flour on a pastry board.
Make a well in the centre and crack the eggs. Be sure that the well is deep enough or you’ll have eggs spilling out.
Beat the eggs with a fork until it is nice and smooth.
Now it’s time to get a bit messy. Have your hair tied back and roll up those sleeves. Using the tips of your fingers, start working the eggs with the flour. Gradually incorporating until it is combined.
Knead the dough with some love, and some attention till it is one large smooth lump. Kneading is essential as this will help develop the gluten in the dough. You want the gluten to develop so that it’ll produce a springy and al dente texture.
Knead. Remember stretch with heel of hand, fold, and rotated, repeat.
Cover with plastic wrap and let it rest for 20 minutes. Divide the dough into 3 pieces.
Roll out a piece of the dough on a lightly floured surface. Dust with flour.
Feed through on the widest setting of the pasta machine. (Usually setting #7). Fold it in half and feed again. Repeat for 3 more times.
Set the machine to the next narrowest setting. Run the dough through, without folding first. On the next few times, make sure to fold the dough.
Keep running the dough through the machine until you get to the setting thickness you desire.
When you get to the thickness you desire, cut the pasta the way you prefer. May it be angel hair, fettuccine, or ravioli
Using a rack, hang the dough to dry until leathery. This will take about 15 to 20 minutes.
It’s ready! Use it right away, or cover with plastic wrap and let stand at room temperature for up to 1 hour or refrigerate in airtight container for up to 2 days or freeze for up to 2 months
Previously posted. My updated recipe
I hope you enjoyed this recipe. Keep me posted with your experiences in the kitchen!