THE MOST DELICIOUS MADE-FROM-SCRATCH PASTA LITERALLY ANYONE CAN MAKE

If you read the title and thought this might be a special ‘easier-than-normal’ pasta dough recipe, I’ll tell you now, that is not the case. That’s because making pasta from scratch is already SO easy there is really no way to simplify the recipe. I don’t know why it took me so long to realize this! Call me crazy, but l always thought making your own pasta was only to be attempted by Italian chefs or extraordinary cooks with a pasta maker in their kitchen. Well…I was wrong. Making pasta from scratch requires only a few basic ingredients that you probably already have, and you definitely do not need a pasta maker to achieve it.

To show you just how easy it is, I documented my first attempt at making homemade pasta, without a fancy pasta maker or pasta cutting devices. Now, I am no pasta-master, but I’m telling you it was one of the most delicious pastas I’ve ever had! Watch me make pappardelle, from scratch, in 30 seconds at super speed below:

Looks pretty straightforward, right? Here’s how it’s done:

Ingredients

  • 2 cups all-purpose flour (plus around 1/2 cup extra on the side for dusting)
  • 8 eggs (2 whole eggs + 6 egg yolks)
  • 1 tbsp extra virgin olive oil
  • A pinch of salt

Yes, THAT’S IT!

Instructions

  1. On a clean table or countertop, put your flour + salt into a big pile and use your hands to make a large well in the middle.
  2. In a bowl, whisk the eggs, egg yolks, and olive oil together, then pour the mixture carefully into the center of the flour well.
  3. Using a fork, whisk the egg mixture while slowly adding more and more flour into it by widening your whisking motion along the edges of the well.
  4. Once the dough starts to thicken and almost all of the flour is incorporated, ditch the fork and use your hands to finish mixing.
  5. Knead the dough for 8-10 minutes, until it becomes a smooth ball-like shape.
    • NOTE: If your dough is too sticky, add more flour. If your dough is too dry and getting a bit tough, whisk an additional egg with 1 tbsp of water and add a bit of the mixture to the dough slowly (likely not needing to use it all) until it becomes easier to knead.
  6. You’ll know your dough is ready when you poke it with your knuckle and it springs back.
  7. Once your dough is done, wrap it in plastic wrap and let it rest at room temperature for 30 minutes to an hour.
  8. Next, unwrap your ball of dough and cut it into 8 equal, triangular pieces.
  9. Take 1 piece of the dough and wrap the rest back in the plastic wrap so it doesn’t dry out.
  10. Dust your work surface with a handful of the extra flour and begin rolling out the piece of dough into one long piece.
  11. Fold the top of the dough to meet the bottom of the dough in the middle, so both tips touch. Rotate it 90˚ and roll it out again into a long piece. You can repeat this a couple of times until you get the shape right: a long rectangle, or as close to that as you can get (it doesn’t need to be perfect!). Keep rolling until your dough is very thin and semi translucent.
  12. Now your dough is ready to cut! Once again, fold the top of the dough to meet the bottom of the dough in the middle, so both tips touch (if the top and bottom tips are super uneven, you can trim them to be straight before folding inward). Repeat again, folding the top of the dough to meet the bottom of the dough in the middle once more.
  13. Using a sharp knife, cut vertically across your dough in the ideal width of the pasta you want (I found pappardelle to be the easiest).
  14. Unravel the cut pasta, sprinkle with a bit of the extra flour, and move on to your next triangle of dough.
  15. Repeat steps 9-14 until you’ve rolled all your dough and have your finished pile of beautiful fresh-made pasta.
  16. To cook, bring a large pot of salted water to a boil. Add your pasta and stir to ensure it doesn’t clump together. Cook for 2-3 minutes only since fresh pasta cooks much faster than dried pasta.
  17. Pair with your favorite pasta sauce (we opted for a bolognese in the slow cooker), and enjoy the freshest, most incredible pasta you’ll ever have in your life!

Tips

A good rolling pin (€13.21 // $26.70) will help you roll your dough quickly and easily, but if you really want to go tool-free for this one, here’s a game-changing life hack: use a wine bottle instead. Empty, cleaned well, with the label removed, a wine bottle can be a pretty decent alternative.


If you made this recipe, I’d love to see your creation!

Tag me on Instagram at @meghflanagan and hashtag #EditEats

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