There is something incredibly satisfying about hand rolling and cutting your own fresh pasta at home. Delicate little vessels, designed to carry their delicious sauce directly into your face hole. It is another one of those foods that seem to have been around for millennia, in almost every culture on the planet.
It should come as no surprise that the Chinese were enjoying noodles since around 200 BC. Legend has it that Marco Polo brought pasta back to Europe from Asia in the 12th century. However, it is documented that between the 6th-9th century that pasta was being made in the Mediterranean, which is where the wheat plant originates from. Pasta is one of the OG gangster foods from culinary history, another reason why you need to make some for your next meal.
There are many different types of pasta/noodles, consisting of some combination of wet and dry ingredients. Examples being, wheat, durum, rice, buckwheat, etc, mixed with either water, broth, eggs, potato, ricotta, etc. The possibilities are really endless, but the type of pasta we are going to focus on is fresh egg pasta. Egg pasta is what most people in America and Northern Europe are used to. The egg yolk aids in keeping the pasta delicate and tender, and the egg white adds protein which helps prevent breakdown while boiling. If you can, use farm fresh eggs, like the ones you buy from a farm stand out in the country. You cant buy that rich, deep orange yolk in the super market.
This recipe is my go to recipe for just about every type of pasta. It is simple and easy to prepare, and elevates any pasta dish. I like to cook the pasta as soon as it is finished being shaped, that way it remains as delicate as possible.
- 2 cups of flour
- 3 eggs
- 1 tbsp Extra virgin olive oil
If you have a kitchen scale, a more accurate way to measure your flour to egg ratio is 100 grams flour to 1 egg. Every 100 grams of flour will give you roughly one serving, depending on how hungry you are.
Start by adding flour to a large bowl, then add a pinch of kosher salt, and a pinch of nutmeg. I always microplane a pinch of fresh nutmeg into the flour. Then mix all of your dry ingredients together so that they are evenly incorporated. Now it is time to add your eggs, there are a couple of ways to do this. It is easiest to just add your wet and dry ingredients into a food processor, and pulse until your dough comes together, then finish kneading by hand. The traditional way Nonas around the world do it is by, making a well in the flour with your hand, and adding the eggs into the well. Once you do this, beat the eggs with a fork like you are making scrambled eggs, it will begin to resemble the consistency of pancake batter, once it does, cover the eggs with flour and continue mixing. When the dough comes together begin folding and kneading the dough away from you. The kneading process takes a while, you’ll know the dough is done once you have a smooth uniform ball of dough that is springy when you poke it with your finger. If the dough seems dry add a little water until you get the right consistency, if it is too wet add some flour. Once you have formed your dough ball, wrap it in plastic wrap and let it rest in the fridge for 1 hr. After the dough is rested it is ready to be portioned, rolled out, and cut into any shape you desire.
You will not need to boil fresh pasta very long, 3-4 minutes tops, it all depends on how thick your pasta is. Always add salt to your pasta water, make sure you have enough water to accommodate all of your pasta, and only add the pasta once the water is at a full boil. Before serving, try finishing your pasta in a pan with the sauce and a little pasta water, this will allow the pasta to soak up some of the sauce and meld the flavors.