fresh pasta

A light, springy, delicate homemade fresh pasta, this recipe is as well-suited to slicing into noodles as it is to making stuffed pastas, which require thin, pliable sheets of dough.

Fresh Pasta Recipe

(280 grams;

eggs (110 grams; about 4 ounces)

eggs (70 grams; about 2.5 ounces)

kosher salt,

To Make the Dough: On a large, clean work surface, pour flour in a mound. Make a well in the center about 4 inches wide. Pour whole eggs, egg yolks, and salt into well and, using a fork, beat thoroughly. When combined, gradually incorporate flour into the eggs until a wet, sticky dough has formed.

Using a bench knife, scrape excess dough from fork and fingers. Begin to fold additional flour into the dough with the bench knife, turning the dough roughly 45 degrees each time, until dough feels firm and dry, and can form a craggy-looking ball, 2 to 5 minutes.

Press the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45 degrees and repeat. Continue until dough develops a smooth, elastic texture similar to a firm ball of Play-Doh. If dough feels too wet, add flour in 1 teaspoon increments. If dough feels too dry, add water slowly using a spray bottle.

Wrap ball of dough tightly in plastic wrap and rest on countertop for 30 minutes.

To Roll the Pasta: Meanwhile, place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap rested dough and cut into quarters. Set one quarter on work surface and re-wrap remaining dough. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2 inch thick.

Set pasta maker to widest setting and pass dough 3 times through the machine at this setting.

Place dough on a lightly floured work surface. Fold both ends in so that they meet at the center of the dough, and then fold the dough in half where the end points meet, trying not to incorporate too much air into the folds. Using rolling pin, flatten dough to 1/2-inch thick. Pass through the rollers 3 additional times.

Narrow the setting by 1 notch and repeat Step 7. Repeat once more (the dough should now have passed through the third widest setting). Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until it reaches the desired thickness. It should now be very delicate and elastic to the touch, and slightly translucent.

Place rolled dough onto a work surface or baking sheet lightly dusted with flour or lined with parchment paper, folding the dough over as necessary so that it fits; sprinkle with flour or line with parchment between folds to prevent sticking.

Cover dough with plastic wrap or a kitchen towel to prevent drying, then repeat Steps 5 through 9 with remaining dough quarters. If making noodles, cut dough into 12- to 14-inch segments.

To Cut Noodles: Adjust pasta machine to noodle setting of your choice. Working one dough segment at a time, feed dough through the pasta-cutter. Alternatively, cut folded dough by hand with a chef's knife to desired noodle width. 

Divide the cut noodles into individual portions, dust lightly with flour, and curl into a nest. Place on parchment-lined rimmed baking sheet and gently cover with kitchen towel until ready to cook. Pasta can be frozen directly on the baking sheet, transferred to a zipper-lock freezer bag, and stored in the freezer for up to three weeks before cooking. Cook frozen pasta directly from the freezer.

To Cook: Bring a large pot of salted water to a rolling boil. Add pasta, stir gently with a wooden spoon, chopsticks, or a cooking fork, and cook, tasting at regular intervals until noodles are just set with a definite bite, about 1 1/2 to 2 minutes. Drain, toss with sauce, and serve.

Make your baked lasagna taste even better with homemade pasta! Lasagne sheets are pretty easy to make and all you need is flour, eggs and a pinch of salt.

Homemade lasagne/lasagna pasta

flour flour

eggs (large)

salt

To make the pasta, mound your flour on a large wooden board. Make a well in the center and add a pinch of salt.

Break the eggs into the well and whisk them a little ( you can also beat eggs in a small bowl and then add to flour or start by mixing flour and eggs together in a bowl and then turn out onto a board to knead)

Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. You can use a fork or scraper for this.

Continue mixing the flour with the eggs until they are no longer runny.

Using your hands now, bring the outside edges in, forming a large mass on your board.

Begin to knead the dough as you would bread, pushing it down with the heel of your hand.

Continue kneading for about 7-10 minutes.  Knead until the pasta dough is smooth, elastic, and just slightly tacky. You can dust the dough with more flour if it’s too sticky, but try not to add too much additional flour or the pasta will be tough.

Roll the dough into a ball and wrap it in cling film and let it sit for about 30 minutes.

Cut off 1/6 of the dough, re-wrap the rest in cling film so it doesn’t dry out and roll out the piece you cut off until it is flat enough that you can pass it through a pasta machine if you are using one.

I used my pasta machine to roll out the sheets, first 3-4 times on number 6 or 7 on the dial and then a couple of times more on number 4. Each time you pass the dough through the machine fold it first into thirds and pass it through again until it comes out with the right thickness and length. If you want even thinner sheets you can also pass the dough through again on number 2 or 3. Cut the sheet to the length you want.

If you aren’t using a machine you need to keep rolling out the dough until it is thin enough to almost see your fingers through it. Then cut the sheet to the size you want.

Transfer the ready sheets to a drying rack while you prepare the rest. Repeat with the remaining dough. (the lasagne can be stored, when completely dry and stiff, for up to 1 week). If you don&#039;t have a drying rack see recipe notes.

These are the ravioli that runny yolk lovers dream of: oversized packets of fresh pasta dough filled with creamy, nutmeg-spiked ricotta with a single egg yolk nestled within. Once your fork cuts through the tender pasta, that oozy yellow yolk makes its way onto the plate, mixing with the brown butter and creating a rich sauce for the ricotta-filled ravioli.

Fresh Ricotta and Egg Ravioli with Brown Butter Recipe | Cook the Book

For the Ravioli:

ricotta (about 2 cups)

Parmigiano-Reggiano

sugar

nutmeg

heavy whipping cream, plus more as needed

Basic Pasta Dough (recipe follows)

Semolina

All-purpose flour

eggs

Kosher salt

unsalted butter

sage leaves

Parmigiano- Reggiano,

For the Basic Pasta Dough:

all-purpose flour,

For the Basic Pasta Dough: Put the flour, eggs, and egg yolks in the bowl of a standing mixer fitted with the paddle attachment and mix on low speed until the dough comes together. Turn off the mixer, remove the paddle attachment, and replace it with the dough hook. Scrape down the sides of the bowl and beat the dough with the dough hook on medium speed until it forms a ball, about 5 minutes. Dust a flat work surface with flour. Turn the dough out onto the dusted surface and gently knead it for 20 to 25 minutes, until the ball begins to feel elastic and the surface of the dough feels smooth and silky. Wrap the dough in plastic wrap and refrigerate to rest for at least 45 minutes and up to overnight before sheeting it (any longer and the dough will discolor).

To make the Ravioli: Combine the ricotta and Parmigiano-Reggiano in a medium bowl, and sprinkle with the salt, sugar, and nutmeg. Stir to combine the seasonings with the cheese. Stir in the cream, adding more if necessary to obtain the consistency of soft- serve ice cream. (You can make the filling up to two days in advance. Transfer it to an airtight container and refrigerate until you are ready to assemble the ravioli.) Scoop up 1/3 cup of the ricotta filling and form it into a disk about 1/2 inch high and 2 1/4 inches in diameter. Set the disk on a plate and repeat, forming the remaining ricotta into a total of 8 disks. Set them aside while you prepare the dough for the ravioli. 

To make the ravioli, cut eight 4-inch square pieces of parchment and dust two baking sheets with semolina. Roll the dough out to the third thinnest setting on a pasta sheeter (number 6 using a KitchenAid attachment), stacking the sheets of dough on one of the parchment-lined baking sheets. When you have rolled out all of the dough, dust a flat work surface with flour and lay one sheet of the dough on the floured surface. Place three or four ricotta disks on the dough, leaving 4 inches between each disk and 1 1/2 to 2 inches of dough on all the sides of the outer disks. Use the back of a spoon or your fingers to make a crater deep enough to hold an egg yolk in the center of each disk. Separate one egg, reserving the white and carefully sliding the yolk into one crater. Repeat, filling the remaining 2 or 3 disks in the same way (you don’t need to reserve any more whites).

Lay a second sheet of dough directly behind the first and use a rolling pastry cutter, starting at the edge of the dough nearest your body and moving in a straight line directly away from you, making one long cut through both sheets of dough between two disks of ricotta. Continue making cuts down the sheet of dough between the disks. Using a pastry brush, brush egg white around each cheese disk. Lift one segment of dough from the back sheet and lay it on top of the corresponding front segment of dough. Without lifting the raviolo, cup both hands around the cheese so that the edges of your pinky fingers press down around the cheese, sealing the raviolo closed. Repeat, covering and sealing the remaining ravioli. Use a 3 × 3 inch fluted cookie cutter or fluted pastry wheel to cut each raviolo, discarding the scraps of dough around it. Place the ravioli on the prepared baking sheet and repeat, assembling the remaining ravioli in the same way. Cover the baking sheet with plastic wrap and refrigerate until you are ready to boil them, or for up to 8 hours. 

Fill two wide pots with 6 quarts of water each. Add 6 tablespoons of salt to each pot and bring to a boil over high heat. Have a slotted spatula or slotted spoon and a clean dishtowel handy for lifting the ravioli out of the water. 

While the water is coming to a boil, make the brown butter sauce. Place the butter and sage leaves in a medium saucepan and cook over medium-high heat for 3 to 5 minutes without stirring, swirling the pan occasionally to brown the butter evenly and prevent it from burning, until the bubbles subside and the butter is dark brown with a nutty, toasty smell. Reduce the heat to low to keep the butter warm while you cook the pasta.

Remove the ravioli from the refrigerator and, one at a time, lift the parchment holding each raviolo off the baking sheet and gently drop the raviolo with the paper into the water, adding 4 ravioli to each pot. (The parchment will quickly separate and will be easy to remove from the water.) When you have dropped all the ravioli, remove and discard the parchment paper, partially cover the pots to return the water to a boil quickly, and keep it boiling. Cook the ravioli for 4 minutes. With a clean dishtowel in one hand and a slotted spoon or spatula in the other, lift one raviolo out of the water and onto the dishtowel to blot it dry, and then carefully place it in the center of a dinner plate.

Repeat with the remaining ravioli. Pour the brown butter over the ravioli, dividing it evenly. Place one of the sage leaves on top of each raviolo, discarding the remaining leaves. Use a microplane or another fine grater to grate a light dusting of Parmigiano-Reggiano over each raviolo, and serve.

Simple, homemade cavatelli pasta is a super fun shape to make! Pictured here spiked with turmeric and black pepper, and topped with roasted winter vegetables and Parmesan.

Homemade Cavatelli

water

300 g semolina flour, “00” flour,

fine grain sea salt

turmeric (optional)

black pepper (optional)

yellow beet, peeled, cut 1/2-inch cubes

cauliflower florets

delicate

olive oil

Parmesan cheese

Combine the flour, water, and salt in a large bowl. Add the turmeric and black pepper as well, if using. Stir until combined. If you added the turmeric, knead in the bowl to avoid staining your counters. If you skipped it, then turn out onto a lightly floured countertop. Use your hands to bring the dough together into a ball and knead for 7-10 minutes, until the dough is silky smooth and elastic. Keep in mind, some flours are thirstier than others. You can add a bit more water as you go if you feel like your dough is too dry. Or dust with more flour if it is too wet.  I’ve found that a spray bottle is my favorite way to add water to pasta dough without adding too much.

Make the Cavatelli:

Form the dough into a ball and place in a plastic bag, alternately or plastic wrap. Allow the cavatelli dough to rest for 30 minutes at room temperature. Use immediately, refrigerate for up to a day, or freeze for up to a few months.

Make the Dough

Unwrap the dough and, use a rolling pin to roll the dough to 1/4-inch thickness on a lightly floured surface. Cut the dough into 3/4-inch wide strips. Use a cavatelli maker to shape the pasta. Alternately you can shape the cavatelli by hand.  Spread the pasta onto a baking sheet in a single layer and dust generously with more flour. Keep refrigerated or frozen until ready to cook.

Shape the Cavetelli

Bring a large pot of salted water to a boil. Cook the cavatelli for 2-3 minutes, or until tender. They’ll float to the top of the pot as they cook. Drain, reserving 2/3 cup of the pasta water. Serve immediately.

To Cook the Cavatelli

While the dough is resting, I typically roast or prep any vegetables or sauce I’m going to use with my pasta. In this case, arrange the beets and cauliflower on a large baking sheet. Slice the delicate squash into 1/2-inch thick crescents. Add them to the baking sheet as well and toss well with a couple big plugs of olive oil. Sprinkle with salt, and bake until golden - 30 minutes or so.

Roast the Vegetables

Immediately after cooking the cavatelli, transfer to a large serving bowl along with the reserved pasta water. Add most of the Parmesan cheese and toss well. Add the roasted vegetables, lots of scallions and lemon zest. Toss again and serve topped with the remaining Parmesan, more scallions and lemon wedges to squeeze.

Assemble the Pasta

This classic recipe is a great introduction to making your own pasta.

Equipment: for this recipe you will need a pasta machine.

Spinach and ricotta ravioli with sage butter

360 grams/12½oz 00 flour,

free-range eggs

spinach,

ricotta

grams/1½oz Parmesan (or

lemon, grated zest only

sage

garlic clove, crushed

sea salt and black pepper

Go the extra mile for a classic Italian meal and make your own fresh pasta dough. Our simple recipe can be used to make any style or shape

Fresh pasta

‘00’ pasta flour,

semolina flour,

Put the flour in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> with ¾ of your egg mixture and a pinch of salt. Blitz to large crumbs – they should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth – don’t worry if it’s quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.

Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don’t have a machine, use a heavy <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">rolling pin</a> to roll the dough as thinly as possible.) Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.

Cut as required to use for filled pastas like tortellini, or cut into lengths to make spaghetti, linguine, tagliatelle, or pappardelle. Then, dust in semolina flour and set aside, or hang until dry (an hour will be enough time.) Store in a sealed container in the fridge and use within a couple of days, or freeze for 1 month.

Recipe for making authentic fresh tagliatelle at home

How to Make Fresh Tagliatelle by Hand

00 Flour

On a clean marble or wooden work surface, pile your flour into a mound.

Make a well in the centre of the mound large enough for the 2 eggs. 

Beat the egg mixture with the fork, slowly pulling the flour from the sides of the well until the egg has all been absorbed by the flour. 

As the mixture thickens, start using your hands with a scrapper to continue incorporating the flour.

If needed, drizzle a small amount of warm water and continue mixing until you have a ball of dough. 

Clean the work surface of any excess flour or dough bits that never incorporated. Then lightly flour your clean work surface.

Knead the dough by pressing the heel of one hand into the ball, keeping your fingers high.

Press down on the dough while pushing it firmly away from you. The dough should stretch and roll under your hand to create a shell-like shape.

Turn the dough over, then press into the dough with your knuckles, one hand at a time. This process should be carried out around 10 times.

Roll the dough back into a ball and repeat the stretching and knuckling process, using more flour if needed to prevent any stickiness.

Repeat the process for about 10-20 minutes until the dough is smooth and silky, then roll the dough into a smooth ball.

Place the dough in a small bowl and cover with a cloth or plastic wrap.

Let the dough rest for at least 30 minutes at room temperature, or up to 1 day in the refrigerator.

If the dough has been refrigerated, let it stand at room temperature for at least 1 hour before rolling and shaping.

To roll the pasta, start by lightly flouring your surface. Then shape the dough into a rough circle.

With a rolling pin, begin rolling the dough as you would with a pastry crust, starting in the centre and rolling away from you to the outer edge. 

Turn the dough a quarter-turn, and repeat, working your way around, until the sheet of dough is 1/8 inch thin or less. Scatter a small amount of flour on the dough whenever it starts to stick to the surface or the rolling pin.

Once the dough has been rolled, place it onto a clean and lightly floured work surface. 

Roll the dough over itself a few times carefully, ensuring there is enough flour so it doesn't stick. Trim the end edges to be even, then cut into approximately 6mm wide strips.

Gently lift the pasta strips in the air and place them carefully onto a dishtowel, make sure they are separated.

Repeat with the remaining sheets of dough. Once this is finished, you are ready to cook your pasta. 

Bring a large pot of water to a boil. Once boiling, add a generous amount of salt.

Add the pasta and cook for 3-4 minutes, or until al dente. Once cooked, strain the pasta and mix with sauce.

“Fresh pasta should be made with ‘00’ flour. This is the finest grade of durum wheat flour, so fine it feels and looks like talcum powder. Do buy an Italian flour; it will be superior to any other kind. You can find it at Italian stores and online. The eggs should be from free-range corn-fed chickens. Cheap eggs and poor-quality flour give unappetising results. Eggs should be large (approx. 63-73g). We keep our own chickens and sometimes their eggs can be small, so a splash of water makes up the difference in size. Some people add a little salt for flavour, some add water for elasticity or economy, and some add olive oil to stop the pasta drying quickly. We use only eggs and flour. The standard recipe for fresh pasta calls for 1 large egg to every 100g of ‘00’ flour.” This is an edited extract from The Long & the Short of Pasta by
Katie and Giancarlo Caldesi (Hardie Grant Books, RRP $34.99).

Pasta fresca (fresh pasta)

tipo ‘00’ flour

Homemade Pasta is the ideal choice for your favorite Italian dish. Making fresh pasta at home is easier than you might think!  Take a handful of simple ingredients, and transform them into one of the most beloved foods ever created!

Homemade Pasta

semolina flour

all-purpose flour

eggs (lightly beaten)

Using your food processor, mix together the flours and salt....pulsing a few times.

Slowly add the eggs to the food processor.

Slowly add the oil, and then water with the food processor on.

Once the dough turns into a ball, stop the food processor.

Flour your hands, and pull out the dough

On a floured surface, roll the dough into a ball. With a knife, divide the dough into quarters and cover with plastic wrap. Let rest for 15 minutes.

Take one dough quarter at a time, and on a floured surface, using a rolling pin, gently roll out the dough into about a 2-inch by 4-inch rectangle, about 1/8-inch thick.

Fold the sides into each other, like folding a letter.

Roll smooth again with a roller and then fold the sides in again.  Flatten to 1/8-inch with roller.

Place your pasta roller on the widest setting (0) or (1).  Feed the folded pasta through.  If the pasta shreds, press the dough back together and form into a rectangle again.  Fold in sides, and put through roller again. Repeat this process 3 to 4 times, until pasta is smooth.

Trim the egdes of the pasta to make a smooth sheet of pasta.

Begin tightening the pasta settings.

Continue putting the pasta though the roller until you've reached the 3 setting.

If you want cut pasta, such as spaghetti, angel hair, linguine, or fettucine, replace the pasta roller with the desired pasta cutter attachment.

Put the pasta through the roller, catching the pasta with your hands as it is fed through.

Place the pasta on a large baking sheet, sprinkled with semolina. (this will keep the pasta from sticking to each other).

Bring a pot of water to a boil, with about a tablespoon of Kosher salt.

Once boiling, add the pasta.

Cook, stirring, for about 2 to 3 minutes.

Drain.

Serve immediately, or dry for 24 hours before storing, or freeze. (See FAQs for more on this).

https://embed.mediavine.com/videos/sdimsaq5udvex1vbapj7

Instruction for Making Homemade Pasta have Kris and Wesley from "How To Feed a Loon" taking you through the easy-to-follow steps for making semolina pasta from scratch, at home!

INSTRUCTIONS FOR MAKING HOMEMADE PASTA

An unusual historic filled pasta served with butter, sage and cheese.

Tortelli Piacentini burro e salvia

400 g tortelli Piacentini filled with ricotta and spinach (or ravioli, tortellioni etc)

sage leaves (torn in half)

g butter

salt (for pasta)

black pepper (to taste)

Put a pan of water water on to boil for the pasta. Add salt when it starts to boil and bring to the boil again

Melt butter in a pan and add the sage leaves to it (the butter needs to foam)

Cook for just a short time, only enough to infuse the butter with the flavour of the sage.

Cook the pasta according to the instructions on the packet. Fresh pasta will cook very quickly.

Drain the pasta and put it in the pan with the butter and sage. Turn it over in the sauce.

Serve immediately with grated cheese and black pepper to taste.

A recipe for the classic handmade pinci pasta from Montalcino, also known as pici throughout other areas in Tuscany. One of my favorites.

Pinci

Large Eggs

Flour

Water

Mix Your Dough

I like to do this in a bowl, because it makes less of a mess than doing it on my countertop, but if you like the romance of making a flour well on your counter and doing it that way, by all means, go ahead. I’m doing the same thing just in a bowl, you get it.   First thing, add your flour into a large bowl, make a well in the center to add in your eggs. Using a fork, or your hands, break up those eggs and start mixing them with the flour until everything is combined. You should end up with one big mass of rough looking dough.

Knead and Let Rest

Next up, flour your working surface, dump that dough out of the bowl and start kneading. You want it to get smooth and elastic, should only take maybe 8 mins. Then, wrap it in a kitchen towel, or some plastic wrap, and let it rest for about 30 mins.

Roll Out Pasta

Now we can start rolling out the pinci. Take a small handful of dough, a manageable size to work with, and roll it out to about 2-3mm thick. Lightly flour each side of your pasta sheet and then roll it up into a tube and make 1/4” slices to create what will look like a super thick tagliatelle. Take each strip you’ve just created and roll it between your palms to round it out. You want to create a shape like thick spaghetti, don’t worry about it being too perfect, you want it to have some irregularity and texture to it, it’ll help grip whatever sauce you’re making. Make sure to gently toss them in some more flour so they don’t stick, and let them rest on a tray, towel, plate, whatever you’ve got, while you get the rest of the dough shaped up into those pinci.

Cook Now or Freeze for Later

To cook these, add them to some well salted boiling water, and cook just till they have some bite to them. Like with all pasta, don’t overcook it till it becomes some gross mush. The cooking time will depend on how thick your pinci are, but just keep checking every minute or so.  You can also go ahead and freeze these if you’re not planing on eating them right away.

Fresh Pasta

(625 ml) unbleached all-purpose flour

Salt

Break the eggs into the well and add the oil.

With a fork, lightly beat the eggs and oil, gradually mixing them with the flour. When the dough becomes too thick to work with the fork, continue with your fingertips and then your hands.

Do not use too much flour. A few tablespoons may be left over, or there may not be quite enough, depending on the humidity level and the size of the eggs.

Knead the dough on a floured surface for about 10 minutes. The dough will become smooth and elastic. If the dough is sticky, dust it lightly with flour and continue kneading. 

Let stand for 30 minutes before rolling. If rolling the dough by hand, use a pasta rolling pin and roll it very thin. Cut in 1 cm strips for fettuccine. 

If you have a pasta machine, follow the manufacturer’s instructions for rolling and cutting.

Moi pour 4 tasses de farine j’ai incorporé 6 œufs et 50-60 ml d’huile d’olive et c’était parfait la première fois avec la recette exacte trop collante!!!

Excellente recette, fidèle et facile à réaliser! C'est un coup gagnant que j'aime exploiter a chaque fois que je veux épater ma galerie!

Bonjour Ricardo, j’ai un malaxeur avec un outil pour pétrir.
Est ce que c’est possible de l’utiliser pour faire mes pâtes fraîches? Si oui,une minute serait suffisant ?  Merci pour la recette et j’attend votre réponse avec impatience.

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