Home Made Fresh Pasta

Pasta is something everyone loves - I'm assuming this :P

But making them fresh over the choice of dried store bought ones isn't something anyone would want to lay their hands on.

Honestly, pasta is darn easy to make but I suppose because of the huge quantity produced the option of using the dried pasta emerge as the winner.

For every 100gm of flour, use 1 egg (60gm). I used 600gm of Double 00 flour (or you can choose all-purpose flour). A tiny pinch of salt just to make everything better.

The well in the flour with 6 eggs

So having carefully using the best and most efficient mixer in the world - my hands. Bind the eggs and flour together as you would making bread! The body heat and weight translate to the dough. Making it smooth and soft - honest truth.

Freshly rolled out Pasta!

After having set the dough aside to rest - approximately 30 minutes or so. Roll the dough flat to the desired thickness and then make them into either lingunie or fettecuine - choice is yours!

I made mine into fettecuine! Eager to test and taste the texture of the pasta, I made a small serving. Using bottled pasta tomato sauce and some dried herbs, topped with cheese.

The Result

Cooking time for fresh pasta is way much shorter than dried ones. Slightly over 5 minutes in salted water. And then dress the salad with your favourite sauce. Dinner is served. :)

Maybe this might inspire you to mess around the kitchen a little to have a taste of making your own pasta?