Oh this is one of my favorites and it’s so simple. Listen, I know that making your own pasta can seem daunting and complicated, but it’s really, really simple. It cost’s less and tastes better. It’s a win win situation.
I love any type of pasta really, and I also don’t eat it so often because I like to vary with different things like rice, quinoa, potatoes, couscous and sometimes even bread. I know that pasta has a bad rep, and honestly I don’t believe any of it. Italians eat pasta atleast 6 days a week and they are all so thin and in shape. Have you ever heard of eating Spaghetti in a bikini? Well, come here to Italy and you’ll see people including girls at the beach eating pasta in their bikini’s with absolute pleasure. I’m not saying that this is what we should all do, but I can say that when I eat pasta I am less bloated the next day than when I eat a salad. Trust me it just depends on your body’s digestion, how much you eat and what you put on it. I wrote a whole blog about it here: Skinny Italians Eat Pasta
Anyhow, this is a step by step of how to make it with a roller, but if you have a machine (which is so much easier…but less exercise) I would suggest using it, and just skip the last few steps. You can make this authentic Italian homemade Ragù a la Bolognese to put over it. Or keep it light and follow one of my other recipes for pasta. Enjoy!
200 gr. Flour
Pour your flour on a flat surface and make a well in the center with your hand or fork.
Then carefully crack the eggs in the center of the well.
Carefully start incorporating the flour with the fork gently scooping it into the eggs. Starting from the center towards the outside. You may start kneading with your hands until you obtain a solid ball of dough. Knead until smooth for about 3-5 minutes. **
Start rolling it out, you have to obtain a really thin layer. Could take anywhere from 15-20 minutes of rolling it out. Continue until if held up to the light you could see the light through it.
If you are using the Pasta machine then start on the thickest setting an start feeding the dough through, fold and feed again repeat this step about 5 times, folding each time.
Start reducing the settings one pass at a time. It will start getting long so be gentle and careful with it.
Now fold in half, fold in half again, and fold in half once more. but do not press down on the fold. Grab a really sharp knife and carefully slice about 1/4″ in thickness (if you want papardelle do them thicker, your choice.) just make sure that they are all even. Then try to immediately unravel on a lightly floured surface. You can do this by inserting the dull side of a large knife into each slice and gently shaking it loose. But I just use my hands, it’s easier and no risk of slicing them. And you’re done.
If you are using the pasta machine: Once you are on the last setting you may pass it through to make the tagliatelle, put over a lightly floured surface and let rest until you finish them all.
Now for the cooking, bring a pot of salted water to boil. Gently throw in your pasta and allow to float to surface, it should take about 2 minutes. Drain and serve with your favorite sauce.
Accompany with a Delicious Red wine
*This should be helpful: 100 grams of Flour + 1 egg = 1 Serving So for each additional serving you add: 100 grams of Flour + 1 egg. Easy!
** Kneading ensures a silky smooth pasta, it’s an important step.