Imagine transforming simple ingredients into silky, restaurant-quality pasta right in your own kitchen! This authentic Italian durum wheat pasta recipe will transport your taste buds to the rolling hills of Tuscany, with a technique so simple yet so impressive that your dinner guests will be convinced you've secretly trained in a professional culinary school. Whether you're a pasta enthusiast or a curious home cook, get ready to elevate your cooking game with this foolproof pasta machine recipe that promises restaurant-grade results every single time.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups durum wheat flour
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
- Prepare your work surface by creating a clean, dry area with enough space to knead and roll out the pasta dough.
- Measure the durum wheat flour and create a mound on a clean countertop or large mixing bowl, creating a well in the center.
- Crack the eggs into the center of the flour well, then add olive oil and salt to the eggs.
- Using a fork, gradually incorporate the flour into the eggs, mixing from the inner edges of the well outward until a shaggy dough begins to form.
- Once the mixture becomes too thick for the fork, use your hands to knead the dough, gathering all loose flour into a cohesive mass.
- Knead the dough for 8-10 minutes, pushing and folding repeatedly until the dough becomes smooth, elastic, and slightly tacky but not sticky.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to allow the gluten to relax.
- After resting, unwrap the dough and divide it into 4 equal portions for easier handling.
- Set up your pasta machine and dust it lightly with flour to prevent sticking.
- Start with the widest setting on the pasta machine and pass each dough portion through, folding and re-rolling several times to develop smooth, uniform sheets.
- Gradually reduce the machine's roller width with each pass, making the pasta sheets thinner and longer.
- Continue rolling until you achieve the desired pasta sheet thickness, typically the second or third thinnest setting.
- Cut the pasta sheets into desired shapes using the pasta machine's cutting attachment or a sharp knife.
- Dust cut pasta with additional flour to prevent sticking and lay out on a clean, lightly floured surface.
- Bring a large pot of salted water to a rolling boil, preparing to cook the fresh pasta.
- Cook the fresh pasta for 2-3 minutes or until al dente, being careful not to overcook.
- Drain the pasta, reserving a small amount of pasta water for potential sauce adjustment.
- Serve immediately with your preferred sauce, garnish, or preparation method.
Tips
- • Always use room temperature eggs for smoother dough integration • Don't rush the kneading process - 8-10 minutes of consistent kneading develops essential gluten structure • Let the dough rest for exactly 30 minutes to ensure optimal elasticity • Dust your pasta machine and work surface lightly with flour to prevent sticking • Work with small dough portions to maintain better control • Test pasta doneness by tasting - it should be tender but still have a slight bite (al dente) • Reserve a little pasta water when draining, which can help create silky sauce consistency • Fresh pasta cooks much faster than dried pasta, so watch it carefully to avoid overcooking
Nutrition Facts
Calories: 183kcal
Carbohydrates: g
Protein: 8g
Fat: g
Saturated Fat: g
Cholesterol: 140mg
