July 2, 2024

BASIC HANDMADE PASTA

BASIC HANDMADE PASTA
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BASIC HANDMADE PASTA

Fridays We Feast Staff
Whip up your own handmade pasta with this easy recipe—a delicious foundation for countless gourmet dishes.
Print Recipe
Prep Time 10 minutes
Cook Time 2 minutes
Resting Time 30 minutes
Total Time 42 minutes
Course Main Course
Cuisine Italian

Equipment

  • Pasta Machine
  • Kitchen Scale
  • Bench Scraper
  • Saran Wrap

Ingredients
  

  • 100 grams all purpose flour plus extra for dusting
  • 1 large egg
  • 1 tbsp olive oil
  • 1 tsp salt

Instructions
 

  • Prepare the Dough: On a clean work surface, pour out the flour and form a mound. Create a well in the center large enough to hold the egg. Add the egg, olive oil, and salt into the well. Using a fork, gently beat the egg and oil mixture, gradually incorporating the surrounding flour, starting from the inner rim of the well.
    100 grams all purpose flour, 1 large egg, 1 tbsp olive oil, 1 tsp salt
  • Knead the Dough: Once the mixture becomes thick and starts forming into a dough, use your hands to bring it together. Knead the dough on a lightly floured surface. Press down and away with the heel of your hand, fold the dough over itself, and turn. Repeat this process for about 10 minutes until the dough is smooth and elastic. Test the dough by pressing it with your finger; if it slowly springs back, it’s ready.
  • Rest the Dough: Shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
  • Roll and Cut the Pasta: Divide the dough into manageable pieces if preferred. Flatten each piece slightly with your hand. Set your pasta machine to the widest setting and pass the dough through several times, folding it over each time until smooth. Gradually reduce the machine’s thickness setting and continue to roll the dough into sheets to your desired thickness. Attach the desired cutter to the pasta machine and feed the sheets through to cut into strands. Dust the pasta lightly with flour to prevent sticking.
  • Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta for 2-4 minutes until al dente. Drain and serve with your favorite sauce.

Notes

Q&A

Q: What should I do if my pasta dough is too wet or too dry?
A: Start with the exact ratios provided—100 grams of flour to one egg, a tablespoon of olive oil, and a pinch of salt. If your dough feels too sticky, sprinkle a little more flour as you knead. Conversely, if the dough is too dry and crumbly, add a few drops of water at a time until it reaches the right consistency. Dough texture can vary slightly based on factors like egg size and ambient humidity, so minor adjustments might be necessary.
Q: Why divide the dough into smaller portions before rolling?
A: Dividing the dough can make it easier to manage and prevent it from drying out during the rolling process. While keeping it as one large ball allows for longer strands, dividing it helps ensure it doesn’t get jammed in the machine. If you prefer long pasta, just work quickly with one portion at a time and keep the rest covered.
Q: Can I make different pasta shapes with this recipe?
A: Absolutely! This basic dough is versatile enough for various shapes. Thin settings are perfect for delicate noodles like linguine, while thicker settings work well for more robust shapes like fettuccine. The thickness and cut will affect the cooking time and how the pasta holds onto sauces.
Q: Why is a bench scraper recommended?
A: A bench scraper is invaluable for efficiently handling dough. It helps scrape up sticky dough from your work surface, cuts dough cleanly, and aids in transferring or turning the dough as you knead.
Q: How do I know when the pasta is perfectly kneaded?
A: Knead the dough until it’s smooth and elastic. A good test is to press your finger into the dough; it should slowly bounce back. If it does, it’s ready to rest; if not, keep kneading.

Deep Dive: The Science and Art Behind Handmade Pasta

Moisture Control: Managing the moisture in your pasta dough is crucial. The balance of wet and dry ingredients affects everything from the dough’s texture to its elasticity. This recipe is designed to hit the sweet spot, but always be ready to adjust slightly based on the feel of the dough.
Technique Rationale: Every step in pasta making, from creating a well for the eggs to the resting of the dough, is designed to develop gluten optimally and incorporate ingredients uniformly. Resting the dough allows the gluten to relax, which makes rolling out the pasta much easier and prevents it from tearing.
Equipment Insights: Using a kitchen scale ensures precision in ingredient ratios, which is key for consistency. The pasta machine settings are crucial for achieving the desired thickness of pasta, directly influencing the texture and cooking of the final product.
Shape Versatility: This basic dough can be transformed into a bunch of shapes. Each shape interacts differently with sauces — for instance, ridged pastas like rigatoni hold onto hearty sauces better, whereas smoother, thinner pastas like tagliatelle are ideal for silky, oil-based sauces.
Keyword DIY Pasta Making, Easy Pasta Dough, Fresh Pasta from Scratch, Handmade Pasta Recipe, Homemade Pasta Shapes
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Filed Under: Blog