Homemade Pasta

About the Homemade Pasta !

      There’s something truly magical about homemade pasta. The silky texture, the fresh flavor, and the satisfaction of creating it with your own hands make it an experience far beyond store-bought varieties. With just four simple ingredients, you can craft pasta that’s tender yet toothsome, versatile enough to pair with any sauce, and completely customizable to your liking.

      The best part? You don’t need fancy equipment or exotic ingredients. With a bit of flour, eggs, olive oil, and salt, you can unlock the magic of homemade pasta in your very own kitchen. Ready to transform a simple dough into a variety of noodles? Let’s dive into the art of making homemade Pasta!

Homemade Pasta Equipement !

      Before we dive in, let’s talk about equipment. Over the years, I’ve tried and tested a variety of pasta-making tools, and here’s my take: you don’t need much to get started. In fact, making pasta by hand is not only rewarding but also an excellent way to master the basics without relying on gadgets.

      If you find yourself falling in love with the process, consider investing in a Marcato Atlas 150 hand-crank pasta maker. It’s a timeless, reliable tool. I’ve had mine for nearly two decades, and with proper care, it’s built to last a lifetime. While I always make my pasta dough by hand, the Atlas is my go-to for rolling it out to the perfect thickness.

      The beauty of pasta-making lies in its simplicity. Start with your hands, a rolling pin, and a clean surface. From there, you can explore tools that enhance the experience once you’re ready to take your pasta game to the next level.

      Making pasta at home doesn’t require a fully stocked kitchen—just a few simple tools to get started. Over time, as you fall in love with the process, you might find joy in adding a few extras to your collection. Here’s a breakdown of what you’ll need, from the basics to optional splurges:

• Rolling Pin

If you’re just starting out, a rolling pin and a sharp knife are all you need to roll and cut your pasta by hand. No rolling pin? No problem! A tall water bottle can work in a pinch.

• Pasta Maker

For a more consistent and efficient experience, the Marcato Atlas 150 hand-crank pasta maker is a fantastic investment. It’s durable, versatile, and allows you to roll pasta to a uniform thickness with ease. Over time, you can collect attachments to create different pasta shapes. You’ll need a sturdy counter or tabletop to clamp it securely. Alternatively, if you already have a stand mixer, the KitchenAid Pasta Roller & Cutter attachment is another popular option for rolling and cutting pasta.

•  Pasta Drying Racks

Let me be honest—while I have several drying racks, I rarely use them for pasta. If I want to save pasta for later, I typically freeze it (I’ll explain how below). That said, I do have a stack of Eppicotispai drying racks, which I use more often for drying herbs and chiles than for pasta.

•  Beautiful Pasta Tools

I have a soft spot for artisan pasta tools and have collected a few over the years. Some of my favorites include a traditional garganelli board and beautiful LaGondola brass tools and pasta stamps. While I dream of mastering the art of rolling out a perfect sfoglia (uncut pasta sheet) with a traditional mattarello, the reality is that I rely on my Atlas for most of my pasta adventures.

• Spray Bottle & Dough Scraper (Bonus Tools)

These tools fall into the “nice-to-have” category but aren’t essential. A spray bottle is perfect for adding hydration to your dough in small, controlled amounts, preventing it from getting too wet. Meanwhile, a dough scraper is invaluable for cleaning flour from countertops, managing runaway liquids, and dividing your dough into portions.

Ingredients : 

• 2 cups flour (all-purpose flour, semolina, “00” flour, whole grain, or a blend)
• 2 eggs
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon fine grain sea salt

Ingredients of Homemade Pasta !

• Flour :

Homemade pasta is a beautiful canvas for experimentation, and the type of flour you choose can significantly influence its texture, flavor, and overall character. Whether you’re aiming for silky, delicate noodles or hearty, rustic strands, here’s an overview of common flours and their unique contributions to pasta-making:

•  All-Purpose Flour:

Often overlooked, all-purpose flour is a fantastic starting point for homemade pasta. It produces smooth, pliable dough, yielding silky noodles perfect for a variety of dishes. It works wonderfully with simple tomato sauces, in brothy soups, or as a component in curries. Also It’s accessible and versatile, making it an ideal choice for beginners. Once comfortable, you can start blending it with other flours like “00,” semolina, or whole-grain options for added complexity.

• “00” Flour:

This ultra-fine, powdery flour is made from soft wheat and low in gluten. It’s the traditional choice for classic Italian egg pastas, offering a luxurious, delicate texture. It Feels like powdered sugar, making it ideal for producing silky and supple pasta dough. And it’s perfect for egg-based pasta recipes like fettuccine, tagliatelle, or ravioli.

• Whole-Grain Flours:

Flours like whole wheat, rye, spelt, farro, and kamut add a hearty, nutty flavor and a unique texture to pasta. These flours are higher in protein and bring more “grip” to the noodles. You have to start by substituting a portion of the total flour (e.g., ½ cup or up to a full cup in a 2-cup recipe). So it’s great for pairing with robust, earthy sauces or vegetable-forward dishes.

•  Semolina Flour

Made from durum wheat, semolina flour is coarser and creates a stiffer, more textured dough. It’s excellent for rustic, toothsome pasta. The pasta made with semolina requires a slightly longer cooking time due to its density. This type of flour works especially well for egg-free pasta doughs and rustic shapes like orecchiette or cavatelli. The Semolina texture varies by brand, Bob’s Red Mill is coarser and sandy, while Hayden Flour Mills offers a finer grind. Both are great; it’s about personal preference.

 Tips for Flour Experimentation

• Begin with all-purpose flour for a reliable baseline.
• Gradually incorporate other flours to create blends tailored to your taste and desired texture.
• Keep a notebook to track your adjustments and preferences—this will help you refine your personal pasta style over time.
• Eggs : Eggs play a crucial role in pasta dough, contributing richness, color, elasticity, and durability, making the pasta versatile and ideal for various sauces or preparations. My go-to recipe uses two eggs, striking the perfect balance for a smooth, pliable dough that holds up well during cooking and can be frozen for future use. High-quality eggs make a noticeable difference, enhancing the flavor and appearance of the pasta. While some recipes use more eggs for a richer dough or omit eggs entirely for a rustic, sturdy result, the two-egg ratio provides a reliable, all-purpose foundation for homemade pasta.
• Extra-virgin olive oil: it is an optional yet valuable addition to pasta dough. While not every recipe includes it, I like to use a small amount as it helps keep the dough hydrated and makes it easier to roll out smoothly, especially when using a pasta maker. It subtly enhances the texture without overpowering the final dish.
• Fine-grain Sea Salt : If you’re willing to salt your pasta water or your pasta dough.

Instructions : 

Making Pasta by Hand: 

1. Begin by placing the flour in a mound directly on your countertop, creating a deep well in the center. Add the eggs, salt, and olive oil into the well. Gently whisk the eggs with a fork, gradually incorporating the surrounding flour. If the walls of your mound break, don’t worry, use a spatula or bench scraper to gather the mixture back in. Gradually mix in the flour, adding 2 tablespoons of cold water to help bring the dough together. If using all-purpose flour, additional water may not be necessary, but thirstier flours might require small increments. Avoid a wet dough by adding water sparingly, such as with a spray bottle. Once combined, knead the dough by hand for 7-10 minutes until smooth and elastic.
2. Shape the dough into a ball and wrap it in plastic wrap or place it in a plastic bag. Let it rest at room temperature for 30 minutes. Use immediately or refrigerate for up to one day (though two days may result in discoloration).
3. Roll out the dough thinly using a pasta maker or rolling pin. If refrigerated, let it return to room temperature first. After shaping the pasta as desired, it can be cooked right away, dried, refrigerated, or frozen for later use.
4. To cook the pasta, boil it in a large pot of salted water. The cooking time will depend on the thickness and shape, often just a minute or two. Reserve a cup or two of the cooking water for potential sauce use, drain the pasta, and serve immediately.

Making Pasta Using a Stand Mixer: 

1. Add the flour, eggs, olive oil, salt, and 2 tablespoons of water to the bowl of a stand mixer fitted with the dough hook. Knead on medium speed for 6-7 minutes, adding more water a little at a time as needed, until the dough comes together. Be careful not to over hydrate the dough, it should be smooth, elastic, and not sticky. 
2. Once the dough reaches a silky texture, shape it into a ball and wrap it in plastic wrap or place it in a plastic bag. Allow it to rest at room temperature for 30 minutes. Use it immediately or refrigerate for up to one day (the discoloration may occur after two days).
3. To roll out the dough, use a pasta machine or a rolling pin. For fettuccine, set the pasta machine to a thickness of 3 or 4 (on the Atlas or equivalent on the KitchenAid attachment). If rolling by hand, ensure both the surface and the dough are well-floured to prevent sticking. To cut by hand, loosely fold or roll the dough into a cylinder and slice with a sharp knife. Alternatively, use the fettuccine cutter attachment on the pasta machine for uniform strips.
4. When ready to cook, boil the pasta in a large pot of salted water. Cooking time varies based on thickness and shape but usually takes just a minute or two. Reserve a cup or two of the pasta water for potential sauce use, drain the pasta, and serve immediately.

Notes : 

• Serves 4 people.
• Preparation time : 45 minutes
• Cooking time : 1 minute
• Total time : 46 minutes.