Pasta is at its best when it’s made in your own kitchen. With only a few ingredients, it’s easier to make than you might think!
I don’t know about you, but when I think of homemade pasta, I get a really specific mental image: an old Italian grandma with her hair in a tight, white bun; wrinkly hands covered in flour, kneading dough and making delicate pasta shapes by hand all day in a rustic kitchen. It probably came from an Olive Garden commercial, but still, I’ve always assumed I couldn’t make pasta myself until I was retired and had a rustic kitchen.
Thankfully, that’s not the case. Delicious handmade pasta, ready for a coating of rich pesto or hearty Bolognese, can be yours regardless of your age or the style of your kitchen. All you need is a few staple ingredients and a pasta machine.
The difference in flavor between homemade pasta and the store-bought stuff must be experienced to believe. Homemade pasta is both tender and dense, chewy in the best way, and great in any type of pasta sauce you like. Making pasta yourself is well worth the effort, and once you do it, you may never go back to store-bought pasta!
Is Homemade Pasta Healthy?
Homemade pasta is slightly healthier than most of the dried pasta typically found on grocery store shelves because it doesn’t contain any artificial preservatives. But, even though it’s homemade, this pasta is still pasta, which means it’s still full of carbs and doesn’t contain much fiber. There is a bit of protein in this pasta due to the eggs. This pasta can be part of many diets in moderation, and it’s vegetarian, dairy-free, and low in fat.
Notes On Kneading Pasta Dough
Kneading pasta dough is probably the most important step in homemade pasta. We must knead pasta dough for the same reason we knead bread dough—neither would have any structure without kneading—but the similarities stop there. Kneading pasta dough often takes more time and effort than kneading bread dough. Pasta dough starts out stiff and takes about 10 to 20 minutes to form a cohesive, elastic ball if you’re kneading by hand. Bread dough, on the other hand, takes about five to ten minutes of kneading, depending on the recipe.
There are a few ways to speed up the process, though! You can use a stand mixer with a dough hook attachment to knead your dough, which should take about eight minutes. Some people also use a food processor to knead pasta dough even quicker (two to three minutes), but you’ll need a heavy-duty one that can handle a thick dough, as many processors aren’t built for this use. If you need to speed things up, I recommend using a stand mixer.
How Do I Store Leftovers?
To store leftover uncooked pasta, store in an airtight Ziploc bag in the fridge for up to 1 day. If you want to store it longer, consider freezing it.
To freeze cut pasta, first toss the noodles in a bit of flour to prevent sticking, then lay them on a cookie sheet lined with parchment paper (or form into “nests,” as pictured) and let them air-dry for about half an hour. Then, place pasta in freezer-safe bags and store in the freezer for up to 3 months. When ready to cook, simply place the pasta in boiling water until tender.
Serving Suggestions
This homemade pasta is divine with a simple pesto, and there are many to choose from. Try this Perfect Basil Pesto, Broccoli Pesto, or a Dairy-Free Pesto. Not a fan of pesto? No problem; this pasta is just as great with a luscious red sauce or a creamy Alfredo. Consider this Instant-Pot Tomato Sauce, a classic Meat Sauce, my favorite Alfredo Sauce, or even a Creamy Pumpkin Pasta Sauce. Top your pasta pile with some Turkey Meatballs or Chickpea Meatballs with Tomato Sauce for some protein, or add some Sautéed Mushrooms for a pop of earthy flavor. Don’t forget the grated Parmesan on top!
Recipe
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 3 large eggs
- 1/2 tablespoon olive oil
- 1/2 teaspoon sea salt
Instructions
- On a clean surface, create a mound of flour with a well in the center. Add eggs, olive oil, and salt inside the well. Using a fork, gently mix, incorporating flour without breaking the walls. Then, knead by hand to form a shaggy dough.
- Knead the dough for 10-15 minutes, until smooth and cohesive. If dry, add a sprinkle of water; if sticky, add more flour. Shape into a ball, wrap in plastic, and rest for 30 minutes at room temperature.
- Prepare floured baking sheets. Divide dough into 4 equal sections. Flatten one piece, and roll through a pasta machine starting at the widest setting, gradually reducing the setting with each pass until the desired thickness is reached.
- Flour both sides of the pasta sheet, fold, and cut into noodles using a pasta cutter. Repeat with remaining dough. Cook in boiling salted water for 1-2 minutes until al dente.
Leave a Comment