Making Homemade Fresh Pasta from scratch is a culinary art that promises to elevate your cooking to new heights. Don’t worry it’s very simple. With just flour and eggs as your ingredients, you can create a versatile staple that can fulfil so many dishes. Let’s delve into the world of fresh pasta, taking a look at its simplicity, versatility, and myriad of uses.
To embark on this gastronomic essential, you’ll need a humble yet essential duo: flour and eggs. Begin by creating a mound of flour on a clean work surface, forming a well in the centre. Crack eggs into the well, gradually incorporating the flour into the eggs until a dough forms. Knead the dough until smooth and elastic, then let it rest to allow the gluten to develop.
Once rested, the dough is ready to be transformed into various pasta shapes. Roll it out thinly with a rolling pin or pasta machine, then cut it into strips for fettuccine, squares for ravioli, or circles for tortellini. The possibilities are endless, limited only by your imagination.
Fresh pasta boasts a texture and flavor that simply can’t be replicated by its dried counterparts. Its delicate, silky strands effortlessly absorb sauces, ensuring each bite is a harmonious marriage of flavors. Toss freshly made tagliatelle with a rich bolognese sauce, or pair homemade ravioli with a velvety sage butter sauce. The versatility of fresh pasta knows no bounds, adapting to any culinary creation with grace and finesse.
But fresh pasta isn’t just reserved for traditional Italian dishes. Get creative in the kitchen by incorporating fresh pasta into dishes from around the world. Use it as a base for Asian-inspired stir-fries, or layer it in a decadent lasagna for a comforting family meal. Whether it’s baked, boiled, or fried, fresh pasta lends itself beautifully to a multitude of cuisines and cooking techniques.
Beyond its culinary prowess, making fresh pasta is a rewarding experience that fosters a deeper connection to your food. There’s something incredibly satisfying about kneading dough by hand, knowing that each strand of pasta is a labor of love. So, roll up your sleeves, dust off your apron, and embark on a culinary journey that begins with just flour and eggs. The world of fresh pasta awaits, ready to delight and inspire your culinary creations.
Homemade Fresh Pasta has been a staple of Italian cuisine for nearly a thousand years but most people have only tried the pre-packed shop brought version. Making your own pasta is so easy and nothing goes to waste. I brought a cheap pasta machine that means its ready within 10 minutes. Even my grandchildren have taken an interest in cooking. They now make Lasagna sheets, ravioli cases, tagliatelle and more. Also, you know exactly what goes into the pasta with no additives used by certain shop brought packs.
Homemade Fresh Pasta
Don’t buy from the shop anymore when you have made your own and tasted the difference.
Print
Facebook
Pinterest
Twitter
Add to Collection
Servings: 4 portions
Calories: 499kcal
Instructions
- Make a well/volcano shape with the flour. Beat eggs and add to centre.2 1/4 cups flour, 3 large eggs
- Slowly add flour to the eggs.
- When all together, knead for about 10 mins.
- Put through pasta machine or divide into manageable portions
- Flour a dry flat work surface and using a rolling pin to flatten the dough to the thickness you want.
- Cut into Lasagna sheets, flat spaghetti etc. using a sharp knife.
- Cook in boiling salted water for a few minutes until al dente.
Notes
Â
Â
Nutrition
Calories: 499kcal | Carbohydrates: 98g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 159mg | Sodium: 53mg | Potassium: 228mg | Fiber: 4g | Sugar: 0.3g