Want to elevate your next Italian dinner? You can’t go wrong with Homemade Pasta!
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Homemade pasta is a culinary tradition that dates back centuries, originating from Italy and spreading across the globe, especially here in America. Practically everyone and their mother eats pasta in the good old US of A. In fact, I think it’s safe to call pasta an American staple. Look, I’d be lying if I said making homemade pasta is easy. It’s not, at least, the first time around. But after a few goes, you’ll be able to churn out your fettuccine in about 30 minutes. Homemade pasta is oh-so-different from the dried noodles you find at the grocery store. Each strand is tender, with a slight chew. And most importantly, the pasta absorbs whatever flavors you throw at it. All you’ll need is a great sauce, like our homemade Instant Pot Tomato Sauce!
Is Homemade Pasta Healthy?
Well, it depends. Homemade pasta is higher in the carb department. And while you can’t escape the carbs from this homemade pasta, there’s a decent dose of protein due to the eggs used in this recipe. If you’d like to add some more fiber to your diet, use whole wheat flour. But if you do, I’d recommend blending the whole wheat with all-purpose flour so the texture doesn’t get too dense.
Why you need to knead…
In many ways, making pasta is more akin to baking than cooking. I like to tell people that cooking is an art and baking is a science. Take pasta, for instance. Homemade pasta looks simple due to its short list of ingredients, but every step matters. Probably the most important step is kneading the dough. This one step ensures your pasta gets that smooth, elastic texture we all love.
So, how does kneading work? Well, you’re basically giving your dough a spa-worthy massage, coaxing the gluten out of the flour. Gluten creates the stable structure and chewiness you’ll need for your pasta. This one step makes all the difference!
INGREDIENTS
- 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs
- 1/2 teaspoon sea salt
- 1/2 tablespoon olive oil
INSTRUCTIONS
Mix
Form dough with flour, eggs, oil, and salt.
Knead
Work dough until smooth, then rest.
Roll
Thin dough with pasta machine; prepare for cutting.
Cook
Cut into noodles and boil briefly.
Devour!
FAQs & Tips
You can prepare the dough ahead of time. Just be sure to store the dough with plastic wrap—and wrap it tightly! It should be kept in the fridge for up to 24 hours. However, bring it to room temperature before you roll it out; otherwise, the dough may break apart in your pasta maker.
While a pasta maker is ideal, you could get away with using a rolling pin and a pizza cutter. That’s what I did until I could afford a pasta maker. Your pasta won’t be as even, but it’ll still be tasty!
For sure! I love experimenting with different flours, like semolina, whole wheat, or even gluten-free blends. Of course, each flour affects the texture and flavor of the pasta.
Serving Suggestions
Homemade pasta is a canvas for flavor. As I mentioned earlier, FFF’s Instant Pot Tomato Sauce is delish. And you can never go wrong with meatballs! Peruse our site, and you’ll see loads of recipes, everything from Turkey Meatballs to vegan varieties like these Chickpea Meatballs with Tomato Sauce. You can also keep it simple. For a quick and easy meal just add some Sautéed Mushrooms to the pasta. It’s a surefire hit in my house!
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 3 large eggs
- 1/2 teaspoon sea salt
- 1/2 tablespoon olive oil
Instructions
- On a clean surface, create a mound of flour with a well in the center. Add eggs, olive oil, and salt into the well. Using a fork, gently mix, incorporating flour without breaking the walls. Then, knead by hand to form a shaggy dough.
- Knead the dough for 8-10 minutes until smooth and cohesive. If dry, add a sprinkle of water; if sticky, add more flour. Shape into a ball, wrap in plastic, and rest for 30 minutes at room temperature.
- Prepare floured baking sheets. Divide dough into four, flatten one piece, and roll through a pasta machine starting at the widest setting, gradually reducing the setting with each pass until the desired thickness is reached.
- Flour both sides of the pasta sheet, fold, and cut into noodles using a pasta cutter. Repeat with remaining dough. Cook in boiling salted water for 1-2 minutes until al dente.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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