Here it is. Life changing. Fresh pasta takes your meal to the next level. Unless you are an Italian Nonna/ a whiz with a rolling pin, I highly suggest you invest in a pasta machine. They are fairly inexpensive and key to making fresh pasta at home. I think I bought mine at Homesense on sale for around $50.
Fresh Pasta Recipe
Prep time: 10 minutes
Cook time: 3 minutes
Total time: 13 minutes
Yield: 1lb of pasta (approximately 4 servings)
- 3 cups of unbleached, all-purpose flour (or double zero flour if you can find it)
- 1 tablespoon olive oil
- 5 eggs
Place the flour in the centre of a large wooden cutting board. Create a well in the middle of the flour and crack all of the eggs into it along with the olive oil. Using a fork, break up the eggs and start to combine the eggs/olive oil with the flour, incorporating the inner edges of the well slowly, until a dough starts to form. Once the flour has been incorporated, use your hands and start kneading. If the dough is too sticky to work with gradually add more flour one tablespoon at a time. If the dough is too dry add water slowly. The final result of your dough depends on the size of the eggs used and the humidity level where you live so please adjust accordingly. It is very dry here in Calgary so this dough may be a tad too sticky if you live somewhere humid.
Continue to knead the dough for 10 minutes until smooth and elastic. Cover with plastic wrap and let stand for 30 minutes before rolling out into your desired shape (with your pasta machine). Do not skip these two last steps! They are essential in creating light pasta.