Video Entry: Making Fresh Pasta

It’s been nearly ten years since Colleen Szefinski gifted to me the very first cookbook that I ever owned, The Rachael Ray Top 30, 30 Minute Meals Guy Food Book! Last fall, Colleen and I began corresponding about getting together and doing a night of cooking. We picked a date, invited a few friends, and had Pasta Night!

In the video below, I take you through the very easy steps of making your own fresh pasta. Be sure to watch and hear exactly why Colleen decided to give me the cookbook in the first place!

After the pictures below, be sure to check out the Pasta Recipe as seen in the video!

 

 

 

 

 

 

 

Basic Fresh Pasta Recipe

(I do not take credit for creating this recipe. I learned this by watching Molto Mario back in the day on the Fine Living Network (now the Cooking Channel). After you do this a few times you will get a feel for making the dough. At which point, this recipe simply becomes a guide. Some variations include adding additional egg yolks to yield richer pasta dough or adding cooked, chopped spinach to make flavored (and green) pasta dough. Experiment and Enjoy!)

3 ½ cups All Purpose Flour

(In the video I say 3 cups but I really needed a bit more. You will want to keep some extra flour around – just in case. The humidity in the air will affect how much flour you will be able to get into the eggs.)

4 Large Eggs

1 Teaspoon Extra Virgin Olive Oil

A Pinch of Salt

On your cutting board or counter, place the mound of flour and with your fingers, create a well in the center, large enough to fit the eggs. Crack four eggs into the center of the flour well and add the EVOO and salt.

With a fork, start breaking the egg yolks and begin incorporating a little flour from the sides of the well at a time. Be careful to maintain the integrity of the well while the eggs are still in liquid form so that they do not run out and make a mess all over you and your cutting board. As you add flour, a bit at a time, your dough mass at the center of the well will begin to form. When the dough mass is firm enough, you can begin breaking the walls of the well to incorporate the remaining flour more aggressively.

Here is where I clean my cutting board by scraping the stuck remnants that did not make it into my dough ball and I dust the cutting board with a bit more flour. It makes it easier to knead the dough. Next, you knead the dough for 5 – 10 minutes. (I use a wicked combination of my palms and fists – and get a great workout at the same time!)

Then cover the dough ball in plastic wrap and let it rest for at least 20 – 30 minutes.

I use a KitchenAid Stand Mixer and pasta attachments to finish my pasta rolling and cutting. When rolling the pasta, before cutting particular shapes, I send the pasta through roller settings one through six (twice on each setting, before advancing to the next.) Simply cut a half-inch piece of your dough ball, flour it a bit more and squish it with your hands to make it fit through the attachment. When this step is complete, you can rest the rolled pasta under a damp towel so they do not dry out as you continue to work with the rest of the dough.

At this point, you have great lasagna noodles or you can cut these into a number of shapes. Choose your own adventure. Remember, cook your pasta in plenty of salted, boiling water (No olive oil necessary in the water!). The noodles will be ready in about 2 minutes. Buon Appetito!