Fresh Pasta

Fresh pasta in under 10 minutes!

20160914_175534Pasta has always been a staple in my home. Since childhood, I have always loved eating pasta with red sauce. It was always a treat if my mother made fresh sauce but the pasta was always out of a box or a bag. I never thought about making fresh pasta or even that it was possible. It was always something that came out of a package.

I want to share with you a very simple all purpose pasta recipe that will be an easy, go to recipe forever. There is a very easy method to double or triple the amount. The most important piece of equipment here will be a scale that displays grams, preferably a digital scale for ease of use. With only three or four ingredients, it is a very simple recipe. The rule of thumb for this recipe is one egg for every 100 grams of flour, and one part semolina flour to three parts bread flour, that’s it! You can make as much pasta as you want with that simple rule. Now lets get to it.


150 g Bread flour

50 g Semolina flour

2 eggs

1 tsp olive oil (optional) (evoo or whatever)

Weigh and blend the flours by pulsing it in your food processor a couple of times.

Pulse to blend flours
Pulse to blend flours

crack the eggs into a measuring cup and add the oil.

add oil to eggs
Add oil to eggs (I doubled the recipe to 4 eggs and 400 g flour)

while pulsing the food processor on high (if that is an option), add the eggs one at a time and pulse until incorporated. Once all eggs are added turn the food processor to low and continue to pulse until the dough comes together or forms lumps and no egg is left.pulse until the dough comes together

Pulse until the dough comes together

Turn the dough out onto a dry board and push it together. Kneed for one to two minutes. The dough is done when you push your finger into it and it springs back about 3/4 of the way but still leaves a little impression.

to check dough, press your finger into the ball
To check dough, press your finger into the ball
It will spring back slowly
It will spring back slowly
But not all the way back
But not all the way back

Roll into a ball and wrap in plastic wrap. Let rest for twenty minutes and it’s ready to roll out.

Now you can hand roll it or use a pasta machine. I have done it both ways. The hand rolling is so gratifying, that I do it once in a while just because I love the feel of it and the way it responds to the rolling pin. I know that sounds weird, but I guess I am a little weird when it comes to food. It will be ready to cut when you can read the paper through it. No kidding, you can actually do that! Check out these videos on pasta making for great references. Gennaro Pasta rolling

Hope you found this helpful.


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