Making your own pasta is a great way to save money and create healthy, homemade food in a time of need.
“Easy homemade pasta recipes” is a category that includes many different types of pasta dishes. These recipes will help you make your own homemade pasta at home.
I’ve never had to sleep in the doghouse before.
I recall well the first time I saw myself in such a position as a child. Dad and I were late returning from a camping trip, and I recall dad warning me that if we didn’t hurry, mom would put us in the doghouse. It did, after all, seem like a nice idea at the time.
It wasn’t until after I got married that I realized sleeping in the doghouse wasn’t such a good idea. It’s amazing what a little experience and age can teach us gentlemen.
To be honest, being forced to sleep in the doghouse is a threat I seldom face from my lovely wife. Allow me to explain that sleeping in the doghouse means you are not allowed to sleep in the same bed as your wife or significant other – whether it the sofa, the floor, a friend’s residence, a motel, or (hopefully never) an actual doghouse.
However, there are instances when I lose sight of my priorities and wind up making a mistake or getting into a disagreement with my wife. It’s during times like this that I know she’s had enough of me. Because neither of us loves holding grudges for lengthy periods of time, I generally acknowledge my error, request forgiveness, and prepare new spaghetti.
Knowing how to cook fresh pasta, guys, will go you a long way in life, particularly with the women.
I know I’ve said it a million times before, but I believe the kitchen is a macho realm. It creates an environment in which we, as men, may learn, develop, create, and share. I want you to know how to roast a chicken and make fresh pasta in the same way you take satisfaction in knowing how to tie a bowtie or drive a manual shift.
Don’t get me wrong: dry pastas are just fine. They’re handy, delicious, and always a pantry staple for me. Making and eating fresh pasta, however, is a unique experience. It has a certain…something about it.
You can make your own pasta at home with only a few ingredients, no expensive machinery, and a little time and desire to learn. Making your own pasta is not only stunning and tasty, but it is also relatively easy to do.
After all, no one wants to spend the night in the doghouse.
On what constitutes appropriate pasta ingredients, there are several schools of thought. Some recipes, like mine below, are rather basic, although others may call for specific flour sorts and combinations, oils, or additives, among other things. I’m using just the most basic items that can be found at any grocery shop. As your abilities improve, you may experiment with different flours and combinations, additives, and procedures to get the precise effects you want.
- 2 34 cup all-purpose flour + 1 cup extra for dusting
- 6 big room-temperature eggs
- 1 tbsp olive oil (extra virgin)
- kosher salt, 1 tsp
*This recipe makes around 6 servings.
Pasta Cooking Instructions
Unlike most people, I like to dump the flour into a mixing bowl rather than on the counter or work area. This method is significantly simpler for novices, since the wet mixture doesn’t have a chance to go haywire if you make a mistake. Make a big well in the middle once you’ve added the flour.
Carefully break the eggs and place them in the well’s center.
Pour in the oil.
Toss in the salt.
Scramble the eggs with a fork while mixing the wet elements into the flour until well integrated. This is when you’ll thank me for encouraging you to start with a mixing bowl.
This is how the dough should appear. If the flour isn’t completely combined, don’t worry. If there is a lot of flour left over, you most likely mismeasured. Kidding. Because egg yields vary, you can usually only add a teaspoon or two of water until the mixture comes together as shown.
Prepare the work surface by sprinkling flour on it. My marble surfaces are really chilly to the touch. To avoid stickiness, it’s usually best to work on a cool surface. Prior to working with dough, I’ve heard of people spreading cold towels or even ice packs on a surface – but beware: such actions may cause the surface to sweat, resulting in moisture, leaving your flour ineffective, and generating even more sticking. To put it another way, if you have a cold surface, great; if you don’t, you may want to add a little extra flour.
Turn the dough out onto a floured work surface.
Dust your hands and the top of the dough with flour. Push the dough away from you with the heel of your hand to knead it. Fold the dough in half after each push, turn it clockwise a little, and continue in this way, adding flour as needed to keep it from sticking, for approximately 5 minutes, or until it is elastic and smooth. Form the dough into a cylindrical form and cover it securely in plastic wrap. Refrigerate for at least 30 minutes, or up to overnight. Take the dough out of the fridge, unwrap it, and cut it into 6 or so tiny pieces. (I recommend flattening the dough into a cylinder and cutting it into little pieces to keep it square, which will make things simpler later.) Working with smaller pieces of dough is also more manageable, making thin, delicate pasta simpler to achieve.)
Dust a rolling pin with flour and start rolling out the dough from the center to the edge, gradually easing up on the pressure as you get closer to the edge.
Continue rolling out the dough until it is thin and virtually translucent, sprinkling with as much flour as needed to keep it from sticking. Allow 5 minutes for the dough to rest. Repeat the technique with the remaining dough pieces.
Fold the dough sheet in half after flouring the top surface. Add extra flour and fold in half again. Rep this method till you get a cylinder-shaped object.
Cut the dough into your chosen thickness with a sharp knife — in this case, I used around 12-inch strips to make something between a pappardelle and a taglietelle. Cut the spaghetti to your desired thickness.
Unfold the sliced noodles, flour them, and arrange them on a flour-dusted baking sheet. Cover the noodles with a moist cloth until ready to cook, then repeat with the remaining dough.
Fresh Pasta Cooking Instructions
Dried pasta takes significantly longer to cook than fresh pasta.
Bring a large stockpot of water to a rolling boil on the stovetop over high heat. To the water, add 1 tbsp. salt and 1 tsp. extra virgin olive oil. Cook, tossing occasionally, until the pasta is al dente, approximately 3-4 minutes. Drain and serve with your favorite sauce right away.
Share your favorite pasta-making method, recipe, or your Italian grandmother’s secrets!
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Making homemade pasta sauce is a great way to save money. It’s also a fun project for the whole family to do together. Reference: how to make homemade pasta sauce.
Frequently Asked Questions
How do you make pasta step by step?
Q1.Bring a pot of water to boil on the stove and drop in some pasta, stirring constantly until cooked al dente.
Q2. Drain the pasta and rinse with cold water for about 30 seconds (to stop cooking).
Q3. Transfer it into a bowl or plate/platter and sprinkle with grated Parmesan cheese from your container and toss together lightly so as not to break up your noodles too much but enough that they get coated well with this mixture of cheese, salt & pepper flakes(optional)
What flour do you use for homemade pasta?
A: I use a combination of all-purpose flour and whole wheat pastry flour.
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