Make your own Pasta | Dough | Homemade | By Hand

Making Pasta Dough by Hand

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How to make Homemade Pasta

How to make homemade pasta? Pasta is high in complex carbohydrates, which means it gives you a slow release of energy, which is far more beneficial than a quick-hit boost from sugar. It is a high-fibre food, low in protein and fat.

When combined with a vegetable, meat, or fish sauce it offers a highly nutritious meal, particularly if you use wholegrain pasta.

An ideal portion size is around 2 ½ – 4 ½ oz (75g–125g) per serving, which provides around 350 calories.

How to make your own Pasta Dough

So here is how to make your own pasta dough. It’s far easier than you think, satisfying, and tastes wonderful. This method makes enough pasta for 4 people.

Step 1
Make the dough Tip 1lb (450g) of “00” flour, or strong flour, onto a large clean surface, and make a well in the center. Add a pinch of salt, then 3 large eggs, plus 2 egg yolks, to the well. Using a fork, gradually stir the egg, and bring the flour in from the sides so it begins to turns into a paste. Keep adding the flour, a little at a time, until it is all incorporated.

Step 2
Knead using your hands, bring the mixture together, then begin kneading the dough using the heel of your hand. Knead for about 10 minutes, or until the dough is still springy, but has a smooth texture. Wrap in plastic wrap, and rest in the refrigerator for about 30 minutes.

Step 3
Roll on a floured (or semolinasprinkled) surface, roll the pasta out to an oval shape about 1in (2.5cm) thick. Set the machine to its widest setting, and feed through the dough a couple of times, turning the wheel as you go. Continue, changing the roller settings as you go so the pasta becomes thinner. As it gets longer, use your hands to guide it through. Now it is ready to cut to your preferred shape. Leave to dry in bundles for 10 minutes before cooking.

How to store Pasta

Dried
A cool dark pantry, for up to 1 year. If opened, keep in a sealed jar, or in its packaging, well-wrapped with plastic wrap.
Fresh
In the refrigerator for 2–3 days. Can be frozen for up to 1 month.
Cooked
In the refrigerator, in a sealed container, for 2–3 days. Not suitable for freezing.