Imagine transforming simple ingredients into a masterpiece of culinary art that will transport your taste buds straight to the heart of Italy! Hand-rolled pasta isn't just a recipe; it's a magical experience that connects you to centuries of Italian cooking tradition. In just 25 minutes, you'll learn how to create pasta so fresh and delicious, your family and friends will be convinced you've secretly trained in a Tuscan kitchen. Get ready to impress everyone with your newfound pasta-making skills!
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Begin by gathering all your ingredients: 2 cups of all-purpose flour, 3 large eggs, 1/2 teaspoon of salt, and 1 tablespoon of olive oil. Ensure your workspace is clean and you have a large mixing bowl or a clean countertop for the dough preparation.
- In a large mixing bowl, combine the all-purpose flour and salt. Mix them together gently with your hands or a whisk to ensure the salt is evenly distributed throughout the flour.
- Create a well in the center of the flour mixture by pushing the flour to the sides. This well will hold the eggs and olive oil.
- Crack the 3 large eggs into the well you created in the flour. Add 1 tablespoon of olive oil to the eggs. Using a fork, gently beat the eggs and oil together, gradually incorporating the flour from the edges of the well into the egg mixture.
- As the mixture begins to come together, use your hands to knead the dough. If the dough is too sticky, sprinkle a little more flour as needed. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
- Once the dough is ready, shape it into a ball and wrap it in plastic wrap or cover it with a clean kitchen towel. Let it rest at room temperature for at least 20 minutes. This resting period allows the gluten to relax, making it easier to roll out later.
- After the resting period, divide the dough into four equal portions. Keep the portions you are not currently using covered to prevent them from drying out.
- Take one portion of dough and flatten it slightly with your hands. Use a rolling pin or a pasta machine to roll the dough out to your desired thickness. If using a rolling pin, start from the center and roll outward, turning the dough occasionally to maintain an even thickness.
- Once rolled out, use a sharp knife or a pizza cutter to cut the dough into your desired pasta shape, whether it's fettuccine, tagliatelle, or lasagna sheets. Dust the cut pasta with a little flour to prevent it from sticking together.
- Repeat the rolling and cutting process with the remaining portions of dough.
- Bring a large pot of salted water to a boil. Once boiling, add the freshly cut pasta to the water. Cook for about 2-5 minutes, depending on the thickness of your pasta, until it floats to the surface and is al dente.
- Once cooked, drain the pasta in a colander and toss it with your favorite sauce or a drizzle of olive oil. Serve immediately and enjoy your homemade hand-rolled and cut pasta!
Tips
- Temperature matters! Use room temperature eggs for the smoothest dough consistency.
- Don't rush the kneading process - 8-10 minutes of love and attention creates the perfect elastic texture.
- Let the dough rest - this crucial 20-minute relaxation period makes rolling much easier.
- Keep unused dough portions covered to prevent drying out.
- Dust cut pasta with flour to prevent sticking.
- For extra flavor, try adding herbs like basil or rosemary to your dough.
- If the dough feels too sticky, add flour gradually - a little goes a long way.
- Invest in a pasta machine for more consistent thickness if you plan to make pasta frequently.
- Fresh pasta cooks much faster than dried, so watch it carefully to avoid overcooking.
- Experiment with different flour types like semolina for varied textures and flavors.
Nutrition Facts
Calories: 310kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
