Fresh Handmade Pasta


When it comes to great food, fresh is the ultimate way to go. Give me something made on-the-spot opposed to pre-packaged any day. In fact, I try to keep my consumption of packaged food minimal to zero. In today’s world, it’s getting increasingly difficult to keep everything simple. With all our time wrapped up in work, driving the kids to hockey practice, juggling schedules and generally stressing out, it’s simply easier to choose the convenient solution. I want to tell you that it doesn’t have to be like that. Today, I will show you a recipe for handmade pasta. It’s not something new. In fact, pasta has been made like this since the dawn of time… but it’s so easy and quick to do, you’ll be delightfully surprised. I often find making pasta and working with my hands to be quite therapeutic, so if you want some time to chill out and relax, make some pasta. The taste will make you never buy the box stuff again.
This recipe is simple. All you need is:

  • 1 egg per person
  • about 100g per person, all purpose, semolina or spelt flour

 Start with a mound of flour on your work surface or large mixing bowl and make a well in the middle, like a science project volcano. Add your eggs in the well and start to gently beat the eggs with a fork, slowly bringing in flour from the sides of the well. You want to do this until the mixture turns into a rough ball of dough. Take the dough ball in your hands and squeeze it. Does it feel sticky? If so, dust with a little more flour. If it’s too dry, add a drop or 2 of water, but not too much.

Knead the dough on your work surface for at least 15 minutes to get the elasticity working. Dust the surface with flour and work the ball with the heels of your hands, pushing away from you. Bring it back and repeat. Feels good, doesn’t it? Once you have given the dough a good workout, set aside for about 10-15 minutes. This resting time will make the dough easier to roll.

When you ready to roll, dust your rolling pin and surface lightly with flour. Roll the dough, rotating every so often and flipping over until you get it thin. You want to roll this thin enough to see through, since your pasta will expand to twice the thickness when you boil it. Trust me on this one. If the sheet gets too big to handle, you can cut it into manageable pieces and work from there. Once you have the dough thin enough, you can cut the noodles. Dust the dough sheet with flour and fold in half. Using a large chef’s knife, but the sheet into noodles as wide as you want. If you have kids, you can get them involved, cutting their own noodles with butter knives or rotary cutters and letting them watch you cook it. It’s good fun!

Fresh pasta takes only a couple minutes to cook. Get a pot of salted water to a rolling boil and add the pasta. Serve up with your favorite sauce and enjoy… no, really… sit back and savor your handiwork. You just made fresh pasta. You rock!


One Response to Fresh Handmade Pasta

  1. Sylvie says:

    Thanks for this insight to pasta making ….. Who needs a pasta machine ??
    Great to know that I whip up some pasta at friends places without my machine.
    Here I go ………

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