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Fresh Homemade Pasta Recipe

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How to Make Fresh Pasta Like an Italian

There’s nothing quite like the taste of fresh homemade pasta. Contrary to popular belief, making pasta from scratch is simpler than you might think. With a bit of patience and a touch of magic, you can prepare authentic pasta like a true Italian. Try our traditional family recipe, and you’ll never want to buy store-bought pasta again!

Follow our step-by-step recipe, just like we do in our cooking classes, to achieve perfect egg pasta every time. Watch Foodie Sisters in Italy, Benedetta and Valeria, as they demonstrate the easy process of making traditional egg pasta. You’ll be amazed at how straightforward it really is!

Fresh Homemade Egg Pasta

Serves 1

  • 100 g (3.5 oz) all-purpose flour
  • 1 medium egg
  • Pinch of salt
  • Semolina flour for dusting

The recipe is for 1 person. Just multiply according to how many hungry mouths you need to feed!

  1. Prepare the Dough: In a bowl, combine the all-purpose flour with a pinch of salt and whisk together using a fork. Create a well in the middle of the flour and add the egg. Gradually work the flour into the egg from the outside inwards. Once the dough begins to come together, transfer it to a clean work surface.
  2. Knead the Dough: Use your hands to knead the dough, pushing it into the mixture with the heel of your palm. If the dough becomes sticky, add a little more flour. Knead until the dough feels silky smooth and stretches, about 10-15 minutes without breaking. Cover with plastic wrap and let it rest for at least 30 minutes.
  3. Roll Out the Dough: After the dough has rested, use a pasta machine to roll it out and make your favorite pasta shape: fettuccine, ravioli, lasagna sheets, tonnarelli, and more! Start with the widest setting on your pasta machine. Divide the dough into 4-6 parts, working with one piece at a time while keeping the others covered to prevent drying out.
  4. Strengthen the Dough: Flatten the piece of dough into a thick disk, dust it with flour to prevent sticking, and feed it through the machine. Fold the rolled dough in half or into thirds and put it back through the machine at the same setting. Repeat this process twice to strengthen the flour gluten, giving the pasta a firmer texture when cooked.
  5. Thin the Dough: Gradually change the setting of your pasta machine to a thinner setting until you reach the desired thickness. Place the completed pasta on a semolina-floured work surface and leave it to dry out slightly. Repeat with the remaining pieces of dough.

Voilà! You’ve made your own fresh, homemade pasta.

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