fresh pasta recipe

With just 2 ingredients- flour and eggs- and 15 minutes initial hands on time, use fresh pasta dough to make fettuccini, pappardelle, ravioli and more. 
For timing, the process is broken up into 3 parts: making the dough, rolling the dough into pasta sheets, and cutting the pasta into noodles. Tips shared below for using a Kitchen Aid Stand Mixer, food processor and doing it by hand.

Beginner's Guide to Fresh Homemade Pasta Dough

300 g Tipo 00 Flour (I recommend Molino Grassi

eggs (see note below)

Semolina flour, flour

Kitchen Aid Stand Mixer (w/ pasta attachments)

Pasta Machine

Make space. You’ll need

Add the flour to a large bowl. Make a well in the center; add the eggs and yolk.

Whisk together with a fork, and then combine with the flour. When the texture becomes stiff, finish by hand to form a rough dough. If dry bits of flour remain after a few minutes of mixing (be patient, it’s a dry dough) add a few drops of water or olive oil to bring the dough together. 

Form the dough into a ball, cover with an upturned bowl or with plastic wrap, and let rest at room temperature for 10-15 minutes- it will be easier to knead.

Knead the dough for 5-7 minutes. Do this by folding the dough over itself, pushing it forward with the heel of your hand, turning slightly as you go. I literally rock the dough back and forth (watch the video). The texture will be very stiff at first- it’s not bread dough. But rest assured, by the 2 minute mark it will start to soften. Keep kneading until the dough is soft, malleable and has a talcum-like finish. It should &#8220;bounce back&#8221; slowly when poked.

Form the dough into a ball, cover tightly with plastic wrap, and rest at room temperature for 30 minutes.

Step #1: Make The Dough

On your work surface, cut the pasta dough into 4 pieces. Working with one piece at a time, flatten the dough into a 6-8inch oval patty. Keep the remaining doughs covered in wrap otherwise they will dry out. 

Set the pasta roller to #1 which is the lowest/widest setting on the Kitchen Aid. With the machine running, send the dough through the roller. Now, send it through again (so, 2x total). Note: if you are using a hand crank pasta machine, refer to the manufacture&#8217;s specific instructions for rolling the dough- the settings might differ but the process is the same.

Continue to roll the dough through settings #2-4, (2x) on each setting. Do not pull on the sheet as it comes through the roller; just guide it along gently. If at any point the dough becomes sticky, dust with semolina flour. I keep my work surface dusted with semolina at all times. This way I can coat both sides of my pasta sheet easily and quickly while I work.

Your pasta sheet is ready when it’s beautifully thin and somewhat translucent (you should be able to see your hand underneath). Don’t worry if the ends are not perfectly straight; you can always trim them with a knife.

To finish, dust the pasta sheet generously with semolina, fold it in half, and place onto your floured sheet pan. Cover with a kitchen towel. Repeat the rolling process for the remaining 3 doughs.

Step #2: Roll The Dough Into Pasta Sheets

Before cutting, I like to dry my pasta sheets ever so slightly. This firms up the final texture giving the strands a more “leathery” finish, rather than a soft and doughy feel (this will prevent the pasta from sticking together later on). 

To Dry

drape the pasta sheets over the back of a chair for about 10-15 minutes or so. Keep your eye on the time; you don’t want the sheets to dry out completely. You will be able to feel the difference.

To Cut

take a pasta sheet and cut it in half. Trim the ends, if you like. Run the sheet through your desired pasta cutter attachment to create strands. Alternatively, cut the dough by hand.

Step #3: Cut The Pasta 

What a treat to get this in my inbox today. I failed at making pasta years ago and I even have the kitchen aid pasta attachment. Sadly it's been collecting dust! Bravo for this beginner guide. It's got me inspired!! My husband watched the video with me and is not going to let me pass this tutorial by. I will come back a report my next try.

Absolutely delightful!! 
Thank you for sharing with us and yet again inspiring me and my family to embark on another journey with you! 
This is so great... to think it would that easy.... or that you make it look that easy!
Cannot wait to try this, what a great way to cook together. Looking forward to some more yummy inspirations.

I had no idea making pasta at home could be so enjoyable, easy and delicious! Thank you for such a detailed and easy to follow tutorial, my family can’t wait to for me get back in the kitchen to make more!

This is a great how-to on fresh homemade pasta! I appreciate the detail you go into, as I prefer thorough step-by-step instructions when I'm learning something new or a new technique. Great tutorial for beginners or novice cooks.

I honestly cannot believe how easy to make and delicious this recipe is.   I followed the direction exactly.  Weighed the eggs and flour and used my kitchenaid mixer and pasta accessories.  The techniques are also important in the ease of clean up.  Usually (and rarely) when i made pasta it was a mess everywhere but watching how it's done really made a difference so i will make homemade pasta regularly from now on.  The fettucine blew us away.

Had never even considered making homemade pasta until I saw your recipe and detailed instructions when first published. So I put homemade pasta making on my "to-do" list. 

Yesterday, when I had some uninterrupted time, I got to the task. Being unsure of this whole pasta making thing, I did not invest in a pasta machine so in rolled and cut my pasta by hand.  What an experience! 

With your detailed instructions and recipe, I was able to accomplish my first pasta making without difficulty. Homemade pasta is definitely FAR better than store bought. I am a convert and see myself making pasta time and time again.

Thank for for helping add a new skill to my repertoire.

I slightly altered by freeze drying some broccoli and then powdering it in the Vitamix. Then added 1 cup of powdered dry broccoli and compensated for the extra dry ingredient with a splash of water here and there. Came out very good but a little too soft, maybe I over boiled them (8-10 mins) or maybe just the added water, but either way excellent recipe, thanks worked great.
p.s.
Next time going to try with freeze dried powdered cauliflower.

Just a plain ole over the counter Hunts garlic flavor and a can of "sliced mushrooms" -or at a glance what I thought were sliced mushrooms that actually turned out to be cream of mushroom that I usually put on top of Jasmine rice-.

I made ravioli for the first time a couple of weeks ago, using your recipe for pasta dough.  Enjoyed the process tremendously, and my meat-filled ravioli was a huge success, encouraging me to try ravioli again, this time with a 4-cheese filling.  Thank you so much for a great pasta dough recipe, and for inspiring me to finally try making ravioli.  One question, if I may:  I found the dough to be a little "tacky" (for example, when I removed a 1/4 piece of dough from the plastic wrap, the dough pulls and sticks to the wrap). However, by sprinkling semolina before each pass thru the pasta roller, my dough is lovely.  I guess that's all that really counts, right?  But... should it be that tacky to begin with?  The dough in your video seems firmer.

Thank you for shedding some light with respect to dough consistency.  Much appreciate your rapid response to my question. As for my ravioli fillings, the meat one contained ground beef and hot Italian Sausage (3:1), as well as spinach, Parmesan, garlic, bread crumbs, parsley, olive oil, and egg.  The 4-cheese one contained well-drained cottage cheese (since I couldn't find lactose-free Ricotta), Parmesan, Fontina, and mozzarella, as well as roasted garlic, egg, and basil.  Both served with a homemade marinara sauce.  Thanks again for sharing your wonderful recipes...I have so many more I wish to try in the very near future.

https://content.jwplatform.com/videos/Scj4LNuS.mp4

Learn how to make fresh pasta dough with just 2 simple ingredients.

How to Make Fresh Homemade Pasta

Fresh Spinach Pasta

Baby spinach (5.29 ounces)

Sprinkle of salt

00 plain (8.8 ounces. All-purpose flour)

Organic eggs

How to make the spinach:

Spinach pasta needs an extra special ingredient – baby spinach! Place the leaves into a pan and put on the stove top at a medium heat.

Sprinkle a pinch of salt into the pan and leave to cook, with the lid on, mixing it every so often with a wooden spoon.

Switch off the stove and add the hot spinach to a food processor, blending it until it becomes a cream.

How to make the spinach pasta dough

Pour 250g/8.8oz flour on a wooden bench, create a well, and add 2 eggs and one heaped tablespoon of your spinach cream.

Whisk the eggs with the spinach (using a fork) and slowly mix the flour by pinching the sides in, then combine the rest.

Once the spinach and egg have disappeared into the flour, use your hands to combine the rest of the flour and repeat the same motion to bring it all together, then knead the spinach pasta dough.

If you are happy with the consistency (making sure it’s not sticky), and there is a lot of flour on the bench, just scrape it to the side, and keep kneading.

When it is smooth and soft, create a ball of green pasta dough and wrap it tightly using a plastic wrap then leave to the side for 30 minutes.

Once the time is up, sprinkle flour over your bench, unwrap the dough and dust some extra flour on top.

How to roll out the green pasta with a rolling pin (or a bottle of wine!):

Cut the spinach pasta dough ball in half (covering the other half so it doesn’t dry out) and use your rolling pin to stretch it out by rolling it forward and back, then turning it over and repeating until you have an even, thin pasta sheet.

Try to create a large oval or square shape before folding it in half 4 times, sprinkling flour on top each time you fold it.

Use your knife and cut your desired shapes, the best types to make this way are: green spaghetti, fettucine, tagliatelle or pappardelle - just adjust the thickness.

Unravel and add extra flour so the strands don’t stick together.

How to roll out the spinach pasta with a pasta machine:

Cut the rest of the dough in half (using a quarter of the total) with a sharp knife.

Sprinkle flour on top of the pasta machine and also on top of the piece of dough.

Flatten this piece slightly with your hands, before putting it through the pasta machine, on the widest setting.

Roll the dough through the machine, then fold it in half and repeat.

Then change the setting to the next one up, feeding the spinach pasta sheet through every time, up to (and including) the seventh setting.

Once you have a beautiful, smooth sheet of pasta, select your pasta shape, sprinkle flour on the machine (and the dough) and feed it through.

In both cases, once you have created the pasta sheets, you can also use them for lasagna or ravioli.

E ora si mangia, Vincenzo’s Plate….Enjoy!

https://www.youtube.com/watch?v=dA_-0buLKwM

Spinach pasta dough is a delicious alternative to making fresh pasta at home and the green vegetable adds extra flavour (and colour!) to your silky sheets of pasta. Making this green pasta is actually a lot easier than you think. Give my homemade spinach pasta recipe a try and let me know what sauce you mix it with!

🌍Get the recipe on my website https://www.vincenzosplate.com/recipe-items/fresh-spinach-pasta/

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How to Make SPINACH PASTA DOUGH at Home

INGREDIENTS (for 3 people)
150g/5.29oz baby spinach

Sprinkle of salt
250g/8.8oz 00 plain/all-purpose flour
2 organic eggs

METHOD:
How to make the spinach:

Spinach pasta needs an extra special ingredient – baby spinach! Place the leaves into a pan and put on the stove top at a medium heat.
Sprinkle a pinch of salt into the pan and leave to cook, with the lid on, mixing it every so often with a wooden spoon.
Switch off the stove and add the hot spinach to a food processor, blending it until it becomes a cream.

How to make spinach pasta dough

Pour 250g/8.8oz flour on a wooden bench, create a well, and add 2 eggs and one heaped tablespoon of your spinach cream.
Whisk the eggs with the spinach (using a fork) and slowly mix the flour by pinching the sides in, then combine the rest.
Once the spinach and egg have disappeared into the flour, use your hands to combine the rest of the flour and repeat the same motion to bring it all together, then knead the spinach pasta dough.
If you are happy with the consistency (making sure it's not sticky), and there is a lot of flour on the bench, just scrape it to the side, and keep kneading.
When it is smooth and soft, create a ball of green pasta dough and wrap it tightly using a plastic wrap then leave to the side for 30 minutes.
Once the time is up, sprinkle flour over your bench, unwrap the dough and dust some extra flour on top.

How to roll out the green pasta with a rolling pin (or a bottle of wine!):

Cut the spinach pasta dough ball in half (covering the other half so it doesn't dry out) and use your rolling pin to stretch it out by rolling it forward and back, then turning it over and repeating until you have an even, thin pasta sheet.
Try to create a large oval or square shape before folding it in half 4 times, sprinkling flour on top each time you fold it.
Use your knife and cut your desired shapes, the best types to make this way are: green spaghetti, fettucine, tagliatelle or pappardelle - just adjust the thickness.
Unravel and add extra flour so the strands don't stick together.

How to roll out the spinach pasta with a pasta machine:

Cut the rest of the dough in half (using a quarter of the total) with a sharp knife.

Keep reading the recipe on my website: https://www.vincenzosplate.com/recipe-items/fresh-spinach-pasta/

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