Simple Handmade Pasta
Kitchen fearlessness means rolling out pasta by hand, no tools needed, and the reward is the most comforting bowl of tender fresh pasta.
Servings: 2 bowls
Calories: 294kcal
Ingredients
- 1 cup flour see notes, plus more for rolling
- pinch salt
- 2 eggs
Instructions
- Dump flour on a clean counter and make a well in the center. Sprinkle a pinch of salt across the flour, then crack eggs into the well.
- Use fingers to 'whisk' flour into the egg, starting from the center and slowly working your way out. The dough will be rough and shaggy when all the flour is incorporated.
- Knead the dough until the surface is smooth and soft instead of tacky. When the dough is ready, cover it with a damp towel and let it rest for at least 15 minutes.
- Set a pot of lightly salted water on the stove to boil.
- Divide the dough into 4 pieces and leave 3 under the damp towel. Lightly flour the counter and roll until the dough is as thin as you can get it without tearing holes.
- Use a knife or pizza cutter to begin cutting uniform strips. Twirl the noodles into a little nest and repeat for the rest of the dough.
- Cook the noodles in boiling water for 1 1/2 to 2 minutes until al dente, tasting to check if they're done. Drain, plate, devour.
Notes
Fine 00 flour is traditionally used because it creates silky-smooth noodles. Semolina flour will make hearty, rough noodles perfect for clinging to sauce. I use regular ol' all-purpose flour because one, I'm lazy and it's already in my kitchen, but also two, it's a good cross between 00 and semolina.
Timing tip: knead your dough, let it rest while you make sauce, then let the sauce simmer while you cut the noodles. The resting period makes the dough soft and elastic and slow simmering brings out a rich depth in sauces.
One egg per person is a good rule of thumb to scale this recipe!