handmade 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.

If you're looking for an impressive pasta, stop right here. Begin this recipe 3 hours ahead. This is an edited extract from Simple Italian by Silvia Colloca, (Plum, $39.99). Available February 23. Photography by Rob Palmer.

Hand-cut spelt pappardelle with slow-cooked pork ragu recipe

(300 grams) plain or type ‘00’ flour

(100 grams) spelt flour

eggs,

salt flakes

flour

extra virgin olive oil

garlic cloves, skin on, bashed

boneless pork shoulder

onion, carrot & celery stalk, chopped

fennel seeds

berries,

marjoram leaves

red wine

can chopped tomatoes

(500 milliliters) good-quality beef or chicken stock

sage leaves

Handmade pasta cannot get any better with this delicious seafood and zucchini sauce. It&#x27;s creamy, fresh and it&#x27;s the perfect summer meal.

Garganelli Pasta with Shrimps, Squids and Zucchini

All Purpose Flour

Eggs

Salt

Zucchini

3.5 oz Shrimps (cleaned)

3.5 oz Squids (cleaned)

garlic (halved)

White Wine

Cream

Black Pepper

Start by making the pasta dough. Whisk the eggs and slowly add the flour and a pinch of salt, mixing vigorously. When you can no longer mix with the fork, start mixing and kneading the dough by hand for about 10 minutes. When you have a smooth and elastic dough, cover with plastic foil and let it rest about 20 minutes in the fridge.

When the dough is rested, you can start rolling it. You can either roll it by hand with a rolling pin or with a pasta machine. When you get a thin sheet, cut it into squares 5x5 cm (2x2 inches).

Place the square on the gnocchi board and with the apposite stick roll the square on itself starting from the corner.

Let the Garganelli rest on a clean towel until it&#039;s time to cook them.

To make the sauce, cut the zucchini into matchsticks and set them aside. Drizzle some olive oil in a large pan and add the garlic cloves.

Turn the heat up and cook for a few minutes until the garlic starts browning. Add the thawed shrimps and squids cut into rings.

Fry for a couple of minutes, then add the white wine and let it evaporate.

Add the zucchini to the pan and season with salt and black pepper. Turn the heat down and cook until the zucchini starts to soften.

Toss the pasta in a large pot of salted boiling water and cook for 2-3 minutes.

Add the cream to the pan and season again if necessary. Cook a couple of minutes more and then add the drained pasta. Add some pasta water if necessary and serve.

A delicious Ricotta and wild mushroom filling and a creamy Parmigiano sauce make these ravioli one of the best fall dinners.

Wild Mushroom Ravioli

All-Purpose Flour

oz Wild Mushrooms (see notes)

Ricotta

Garlic (halved)

Fresh Thyme

Fresh Oregano

Parmigiano cheese (grated)

tbsp White Wine

tsp Butter

Garlic (minced)

Parmigiano cheese

In a large bowl, add the flour and a pinch of salt. Break the eggs in the middle and whisk them with a fork.

Slowly mix the eggs with the flour until it starts becoming a dough. When it’s too sticky to mix with the fork, start kneading with your hands. Knead for about 10 minutes until you get a smooth and non-sticky dough.

If it’s too sticky, add more flour, if it’s too crumbly, add a few teaspoons of water until you get the right consistency.

Cover the pasta dough in plastic wrap and set in the fridge to rest for 10-15 minutes.

Make the Pasta Dough

In a pan, drizzle some olive oil and add the halved garlic cloves. Turn on the heat and add the mushrooms.

Sautè for a few minutes, then add the white wine and the fresh herbs. Cook for 10-15 minutes until the mushroom release all the water and it’s completely evaporated. Season with salt and black pepper to taste. You should end up with browned flavorful mushrooms.

Remove the garlic and let the mushroom cool down, then finely chop them or give them a pulse in a food processor.

In a bowl, mix the minced mushrooms with the fresh Ricotta and the Parmigiano cheese. Mix well with a spoon and set aside.

Make the Filling

With a pasta machine or a rolling pin, stretch the floured pasta dough until you get thin sheets of approximately the same size.

Dust the wooden board with flour and set one sheet of pasta. Add balls of filling the size of a walnut with a teaspoon or a piping bag. Wet the pasta around the filling with some water using a kitchen brush or your fingers.

Take the other sheet of pasta and place it on top. Press well with your fingers around the filling to remove as much air as possible and to stick the two sheets of pasta together.

Using a wheel cutter or a ravioli cutter, cut your ravioli and set them aside on a clean towel.

Bring a large pot of salted water to boil.

Assemble the Ravioli

In a pan, add the butter and the minced garlic, sauté for a couple of minutes then add the cream and the grated Parmigiano cheese. Turn down the heat and let it simmer gently.

Gently toss the ravioli in the boiling water one by one and cook for 2-3 minutes. Drain with a skimmer and add them to the pan with the sauce.

Serve immediately with freshly grated Parmigiano cheese.

Make the Sauce

A summery dish with handmade Maltagliati pasta and a quick and easy sauce made with cod, tomatoes and white wine.

Maltagliati pasta with Cod and Tomatoes

Flour

Semolina Flour

Codfish 200 grams)

Cherry Tomatoes

Chili pepper (grounded

Butter

Parsley

Garlic

First off you need to make the dough for the pasta.

In a bowl mix the flours and make a &quot;mountain&quot;, with a fork make a hole in the top and break the eggs in it. Lighly whisk the eggs with the fork and slowly start to blend in some flour. Go on until most of the flour is mixed with the egg and you obtained a sticky dough.

Now get your hands dirty and start kneading the dough until it becomes a soft ball of dough. If necessary add some more flour to coat the surface so it doesn&#039;t stick.

Cover the dough with plastic wrap and set aside to rest (about 15-20 minutes).

When the pasta dough is rested, dust a wooden board or a clean table with flour and cut the pasta dough in 2 parts. Take the first part and stretch it slowly with the rolling pin, fold it in the middle on itself and stretch again, then repeat on the other side.

When the dough is &quot;warmed up&quot;, roll it out until you get a medium-thin sheet (about 2mm). Then with a sharp knife cut random square-rhombus shapes and set them aside to rest on a clean cloth.

While the maltagliati rest, prepare the condiment: melt the butter in a pan, add the garlic cloves cut in half and the cherry tomatoes also cut in half. Stir-fry for 2-3 minutes then add the codfish roughly chopped.

After 1 minute or 2, pour the white wine and let it evaporate, then season with salt and chili pepper and turn the heat to low; cover the pan and let it simmer softly.

In the meanwhile bring a large pot of water to boil, add the salt and then throw in the maltagliati one by one paying attention that they don&#039;t stick to each other.

Cook the pasta for 2-3 minutes (it mostly depends on the thickness, taste the pasta to make sure it&#039;s al dente).

When the pasta is ready, drain it and pour it in the pan with the codfish and stir well until they are all well combined.

Sprinkle with parsley and serve accompanied by a glass of white wine.

A creamy filling of smoked salmon and Italian Ricotta cheese make these ravioli the star of the meal. Serve them with a lemon cream sauce.

Ricotta and Smoked Salmon Ravioli

oz Smoked Salmon

Heavy Cream

Lemon Juice (to taste)

Chives

Pink Peppercorns (optional)

Have a large table or cutting board cleaned and ready to make the fresh pasta. Keep a clean towel next to you to rest the ravioli.

In a large wooden board (or a large bowl) put all the flour creating kind of a mountain, make a hole in the center and break the eggs in. Add a pinch of salt and with a fork start mixing the eggs slowly.

Still mixing with the fork, add the flour to the eggs a little bit at a time until it gets all mixed up together.

When you've added already most of the flour and it becomes hard to mix with the fork, get your hands dirty! Mix well with your hands until it becomes a uniform dough, add some more flour to the board if necessary and knead for 10-15 minutes until the dough becomes smooth and elastic.

Now cover the dough in plastic wrap and set aside to rest for 10-15 minutes. Just enough time to make the filling.

For the Pasta Dough

Finely chop the smoked salmon and mix it with the ricotta in a bowl. Season with salt and pepper and add the finely chopped parsley. Cover the bowl with plastic wrap and set it aside in the fridge.

For the Filling

Remove the plastic wrap and cut the dough into 4 equal parts. Take one and cover the others again with the plastic wrap.

With a rolling pin or pasta machine, roll the dough until it gets really thin, almost translucent.

Proceed with the same process also for the rest of the dough.

With a teaspoon or a sac-a-poche place the filling in the center, brush with water around the filling and cover with the other pasta sheet. Pinch with your finger starting from one side and slowly all around to also remove the air from inside the ravioli.

Cut the ravioli, then press again the edges with your fingers to make sure they're well stick together and then set the ravioli aside on the clean cloth to rest. Proceed with the same process for the rest of the pasta.

Bring to boil a large pot of salted water, then toss the ravioli slowly one by one being careful not to open them.

Let them cook about 3-4 minutes (the cooking time mostly depends on the thickness of your pasta. Taste one to make sure is al dente).

Meanwhile in a pan bring to simmer the cream and squeeze in it the lemon juice, season with salt and pepper.

When the ravioli are cooked, add them to lemon cream sauce and finally add the chopped chives and parsley.

To make the Ravioli

This is a fantastic hack for creating a dish with the feeling of homemade pasta when in fact it takes less than 20 minutes. I had the idea when I was seeing Chinese scissor-cut noodles along with a German technique for making spätzle. You use this with an Italian pasta dough and then combined with an Italian sauce it will feel like fresh homemade pasta with no fuss. It's one of my proudest creations and now you can see it all over the internet!

Cacio e Pepe Spätzle

Pecorino

Combine the plain flour with the egg and a pinch of salt and knead for 15 mins to form a soft dough. Cover with a cling film and rest for 5 (and up to 30) mins.

Bring a pot of boiling salted water to the boil.

Using a pair of clean kitchen scissors, snip very small thin pieces of the dough ball directly into the water. Allow to boil for 2-3 mins, until floating, then drain, reserving some of the pasta water.

Warm a pan over a low heat and grind in the black pepper. Toast for 1 min, then ladle in some reserved pasta water (about 150ml per portion). Add the cooked pasta and then sprinkle over the grated cheese. Allow to sit for 30 seconds without stirring until the cheese melts, then toss the sauce and pasta together so the sauce coats the pasta.

Plate up with extra black pepper and cheese and enjoy.

Top 7 handmade pasta recipes from across the web

The most viewed handmade pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fresh Pasta Recipe

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Cacio e Pepe Spätzle

Top 7 handmade pasta recipes from across the web

The most viewed handmade pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh Pasta Recipe

Hand-cut spelt pappardelle with slo...

Garganelli Pasta with Shrimps, Squi...

Wild Mushroom Ravioli

Maltagliati pasta with Cod and Toma...

Ricotta and Smoked Salmon Ravioli

Cacio e Pepe Spätzle

The most viewed handmade pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine