Fresh Pasta Sunday
- Christina Macedo
- Feb 11, 2018
- 3 min read
Fresh pasta is one of those things that just brings back such great childhood memories. It’s also pretty freaking delicious!
Travelling Italy, all I wanted was to eat pasta, breath pasta and most importantly learn how to make pasta. This is my take on it all.
Very very easy to do. Don’t be intimidated just give it a try!
Finding a pasta machine is easy and relatively pretty inexpensive. I don't use anything fancy, here is a similar pasta machine to what I use: Manual pasta machine
Just make sure you have a way to make pasta sheets and another attachment or sharp knife to help you cut the pasta to your desired shape. Once you’ve chosen one, your ready to make restaurant ready pasta!
The pasta dough is pretty much the same for a wide variety of pasta. The difference comes down to the cut of the pasta, the thickness and if there is a filling. There are over 350 types of pasta, most use the same base. In this case I'm taking it old school with Tagliatelle with fresh basil tomato sauce & simple Italian meatballs.
Fresh Basic Pasta dough
- What you’ll need:
2 cups of flour {reserve an extra 1/2 cup on the side}
3 eggs
2 tsp of salt
1 tsp of olive oil
Making the perfect Tagliatelle
- What you'll do:
On a floured flat surface take your 2 cups of flour and make a small mountain. Make a well in the middle of the flour mountain. Crack an egg and add it into the well that you have formed; repeat with the other 2 eggs. Add 1 tsp of olive oil into the well. Sprinkle 2 tsp of salt into the well. With a fork fluff up the eggs, once the eggs are mixed, start mixing the dough with your fingers and slowly start kneading the dough - add 2 tsp of flour at a time until you get a sticky but firm dough - depending on the weather and humidity you may only use a few extra tbsp or the full 1/2 cup of flour. Wrap the doughball in plastic wrap and let sit 20-30 mins.
Once the dough seems silky to the touch, knead once more and cut the dough into strips. With the "sheet" attachment of the pasta machine, start rolling your dough from Level 2, then 4, then 6-7 - until you get the desired thickness. Once your pasta sheet is ready, either cut the strips of your pasta or use a another attachment for your pasta machine. Dust the tagliatelle with flour - Repeat with the remaining pasta dough.
Once all pasta dough has been formed into beautiful fresh pasta, you're ready to start boiling your water. In a deep pot, boil your water, right before you add the pasta to your boiling pasta, add some salt and olive oil. Add your pasta add cook for 45-60 secs, to desired texture. Fresh pasta does not take long to cook. Drain the pasta.
Put it back into the pot and add a bit of your tomato sauce into the pot with the pasta so it does not stick. Plate, add more tomato sauce & garnish with your a good amount of your favorite Parmesano cheese - You're ready to eat!
Want to know how to make -
Easy Fresh Tomato Basil Sauce : See Related Posts
Garnish with some simple Italian Meatballs : Coming soon
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