In this recipe, you’ll learn how to make homemade fresh pasta, with tips on cooking times. You should know that the recipe for fresh pasta changes depending on the pasta format you desire.
You can use fresh pasta to prepare
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 1
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 209.00 (Kcal)
- Carbohydrates 37.69 (g) of which sugars 0.85 (g)
- Proteins 9.45 (g)
- Fat 2.96 (g) of which saturated 1.19 (g)of which unsaturated 1.44 (g)
- Fibers 1.18 (g)
- Sodium 430.18 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 1 person:
- 3/4 cup all-purpose flour
- 1 egg (medium)
- to taste fine salt
- to taste semolina flour (for rolling out the pasta)
Tools:
- 1 Bowl
- 1 Cutting board
- 1 Knife
- 1 Fork
- 1 Rolling pin
- 1 Kitchen scale
Preparation
Place the flour and salt in a bowl and break the egg in the center. With the help of a fork or spoon, start mixing the ingredients together. It’s simple; just mix the egg so that the flour around it gets captured and blends together.
If you have a stand mixer or an electric mixer, you can use those to help.
When you have a very moist dough with crumbs and flour around, press the dough with your knuckles and let the remaining flour absorb. This way, your hands won’t get dirty and the work area stays clean.
Even with the stand mixer and electric mixer, hand mixing is inevitable.
Work for a couple of minutes and then transfer everything onto the work surface (even any crumbs that have formed).
Roll out with the lower part of your wrist and fold the dough over itself. It will take about 5 minutes to get a smooth and even ball.
Let the dough rest in plastic wrap for at least 30 minutes. After resting, you can work with the dough and roll it out depending on how you want to use the fresh pasta.
Tip: To help roll out the homemade fresh pasta, dust both sides with semolina flour. Its texture will help you roll it with the rolling pin.
Work with a small amount of pasta at a time, keeping the rest in the refrigerator wrapped in plastic wrap.
Roll out the pasta with a rolling pin or by using a pasta machine. Roll it to a thickness of 1/25 inch (level 7).
With this basic recipe, you can create many different shapes.
Fresh pasta cooking: Homemade pasta cooks in 2-3 minutes. Keep it al dente if you will be tossing it in a pan with sauce. Do not exceed 4 minutes of cooking.
Your homemade fresh pasta is ready!
Plating Tips:
Serve your fresh pasta according to the final recipe. If you’re working with long pasta, in my opinion, the best way to present it is with a nest of fresh pasta
Which wine to pair with homemade fresh pasta:
I recommend pairing the wine according to the final recipe with which you will serve the pasta. Generally, the basic advice and the meat and fish distinction apply.
