Making fresh pasta dough for dinner tonight is surprisingly simple, especially if you have a trusty pasta machine tucked away in your cupboard.
I had two machines, so it was time to use them more. There’s nothing quite like the heartiness and comfort of a homemade pasta meal, especially when paired with some top-notch artisanal cheese.
Though I’ve often made fresh pasta, I usually cut the noodles by hand with my go-to kitchen knife or use a chitarra. This traditional Italian pasta cutter resembles the strings of a guitar (chitarra means ‘guitar’ in Italian).
I love the texture of hand-rolled noodles, with their slightly uneven and grainy feel—something you only get when rolling pasta by hand. Still, I’ve always been intrigued by the idea of making those perfectly smooth pasta sheets.
A pasta machine is critical to achieving that flawless, store-bought-like smoothness. The best part? It’s nearly foolproof.
Should you rush out to buy a pasta machine if you don’t own one? Honestly, you don’t have to. You can easily hand-cut pasta, which is my favorite method because it gives the noodles a more rustic charm. That’s just my style.
But if you need a little nudge to get a pasta machine, here are three good reasons: they’re quick, fun to use, and built to last.
Noodles made with a pasta machine usually come out perfectly shaped and have a smooth, silky texture that stays intact after cooking.
Investing in a pasta machine might be brilliant if you plan to make pasta frequently or in large quantities to freeze.
Another tip: pasta machines are for more than just pasta. They’re also great for rolling out fondant and gum paste, making them incredibly useful for anyone getting into wedding cake creation or other cake decorating projects.
How to Make Fresh Pasta Dough – Basic Recipe
Some cookbooks are simply perfect for beginners. Years ago, I got my hands on Alice Waters’ The Art of Simple Food. I’ve read through it a few times, but until recently, I had not tried any recipes.
It’s a pity because I’ve heard many great things about the dishes in this book. I just hadn’t found the right moment—until now.
Alice’s pasta recipe was a breeze. It results in thick, sturdy noodles that only stick a little, which can be a common issue with pasta dough. This recipe is ideal for anyone just starting to make fresh pasta.
Although her method suggests mixing the dough by hand, I used my KitchenAid mixer. I also combined half all-purpose flour with half semolina flour, which gives the noodles a great texture and beautifully holds onto the sauce.
After all, what’s the point of noodles if they can’t grab onto the sauce? You could cut the dough into squares and make potstickers or other dumplings.
What is semolina flour? Semolina comes from coarsely ground durum wheat, giving it a coarser texture than regular all-purpose flour. It’s commonly used for making pasta, couscous, and certain types of bread.
Semolina flour can typically be found at most large grocery stores and definitely at places like Whole Foods. Look for it in the baking aisle or the bulk section alongside whole grains.
How pasta is made step by step?
Ingredients:
- 1 cup all-purpose flour
- 1 cup semolina or durum flour
- Two eggs, beaten
- Two egg yolks, beaten
- 1/2 teaspoon water
Instructions:
Start by combining all the ingredients. This part is quick and requires minimal effort. Place the flour in a mixer bowl, attach the paddle, and set the mixer to a low speed. Gradually pour in the beaten eggs and mix until the dough becomes crumbly. Add a little water if needed—slightly wetter dough is easier to handle than dry dough. If you don’t have a mixer, you can use a large bowl and a fork to begin blending the flour and eggs, then switch to your hands once the dough becomes too lumpy for the fork to manage.
Lightly dust your countertop with flour. Transfer the dough onto the floured surface and knead it by hand for about 2 minutes until it comes together and feels a bit smoother. Kneading is simple—just press, roll, and repeat. Don’t worry if the dough isn’t completely smooth; that’s perfectly normal.
Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate it for 2 hours to let the gluten relax.
After resting:
- Press the dough with your hands until it’s about 1 inch thick, lightly dusting both sides with flour.
- Pass the dough through the pasta machine with the rollers to the widest setting.
- Fold the sheet into thirds, like folding a letter, and run it through the machine again.
- If it starts to stick, sprinkle a bit more flour.
- Repeat the folding and rolling process three more times at the same setting to knead the dough and give it a smooth, silky texture.
Now, it’s time to stretch out your pasta dough. Keep feeding it through the flat rollers of the pasta machine, reducing the space between the rollers one notch at a time with each pass. Use your free hand to gently guide the dough as it comes out, folding it back over itself to keep it from bunching up and sticking together. If it starts to stick, dust it lightly with more flour. I usually stop at setting 3 or 4, as thinner pasta tends to tear easily and doesn’t have the same satisfying texture that a slightly thicker noodle provides.
To cut the pasta into strips, switch to the cutting attachment on your pasta machine and feed the dough through, or you can hand-cut the sheets into thin strips using a sharp, long knife. Once cut, hang the noodles to dry on a pasta rack or drape them over the back of a chair covered with parchment paper. Ensure the noodles don’t touch each other to prevent sticking. Let the pasta dry for about 20 minutes or until you’re ready to cook.
If you plan to refrigerate or freeze the pasta, spread the noodles on a parchment-lined surface and store them in a sealed bag.
Now for the best part—eating! Fill a large pot with water and bring it to a rolling boil. Once boiling, add three tablespoons of salt and let it simmer for another 3 minutes. Add the noodles and stir frequently to prevent them from sticking together. Cook for 3-6 minutes or until the pasta has a firm texture and no longer tastes of raw flour. Drain the pasta using a colander and serve immediately.
Nutrition Information
- Calories: 331 kcal
- Carbohydrates: 55 g
- Protein: 13 g
- Fat: 6 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 2 g
- Cholesterol: 212 mg
- Sodium: 40 mg
- Potassium: 152 mg
- Fiber: 2 g
- Vitamin A: 300 IU
- Calcium: 40 mg
- Iron: 0.7 mg
Summary
The article provides a comprehensive guide on making fresh pasta dough using a machine. It starts by describing the ease of preparing fresh pasta, especially with a pasta machine, and contrasts it with hand-cut methods. It then highlights the advantages of using a pasta machine for achieving smooth, professional-quality pasta. The article includes a basic recipe from Alice Waters, discussing ingredients and methods such as mixing, kneading, rolling, and cutting the dough. It also offers tips on storing and cooking pasta and nutritional information.
