we’ll show you how to make pasta the old fashion way… by hand. i (priscilla) learned this recipe at a local cooking class in florence, italy. all you need is a rolling pin. we’ve tried a wine bottle before, but unless your biceps are the size of cantaloupes, we suggest investing in a simple rolling pin. and of course, having a stand mixer and pasta maker makes life easier, but where’s the fun in that?
serves 2, or 1 hungry beast
all-purpose flour 100 g
- pour flour onto a clean flat surface, make a crater in the center, and crack an egg into center
- using a fork, slowly mix egg with flour, work from inside out so you don’t break the crater
- once flour and egg are completely incorporated, start kneading the dough with your hand
- sprinkle flour generously over working service to prevent sticking
- the dough is done when it’s no longer sticking to your hands
- plastic wrap the ball of dough and let it rest for at least 30 min in the fridge
- clean working surface and remove the dough from the fridge
- generously sprinkle flour over cleaned surface, rolling pin, and dough
- begin rolling, sometimes it helps to cut the dough in half if not enough working space
- roll the dough until it is slightly translucent, but of course the thickness of the pasta is completely up to you
- dust the flat dough with flour
- gently fold the dough into a small log, do not press hard
- cut pasta into desired width
- unfold individual strands of pasta, dust with flour to prevent sticking
- boil pasta in salted water for a minute or less and serve with your favorite sauce
fresh pasta cooks a lot faster than dried store-bought pasta, sometimes 1-2 min is enough.
if your pasta tastes “tough” or too al dente, it might be too thick
the use of the pasta dough is versatile. except the long pastas we are showing here. you could also make ravioli, lasagna, or even use it to wrap a loaf of meat for roasting.
the original recipe uses type 00 extra soft wheat flour. i understand not everyone has it at home and all-purpose works just as fine.