My husband from Rome sometimes makes fresh pasta. Until I met him, I never made fresh pasta and thought it was difficult. Surprisingly it is NOT at all! The only ratio to remember is 1 cup of flour + 1 egg, pretty much that’s it! It is really a fun weekend project. It can be also frozen so it is a good idea to make more than you need for once.
Ingredients
3 cups of flour
3 eggs
Olive oil as needed
*Basically the ratio should be 1 cup of flour : 1 egg. Super easy to remember!
Instruction
1. Mix flour and egg and knead until it becomes in one dough and smooth. We use stand mixer or bread machine to save time. Otherwise you can do by hands. If the dough is too dry, add some olive oil. Start from 1 tablespoon. The amount of olive oil you need is dependent on the size of eggs.
2. With a roll pin or pasta machine, make the paste thinner, to the thickness you like. We usually use a pasta machine. Before using, sprinkle a small amount of flour on the pasta machine, on each cutter in particular. We suggest to roll the dough twice to be sure it is smooth enough. Roll once first then fold it then roll again. If you are making a lot of pasta, you will have to roll several times, while you re rolling, cover the remaining pasta with a wrap so that it does not get dry.
3. Cut the dough in the shape and thickness you like.
*If we make fettuccine, we use a pasta machine, and dry it on a pasta rack. If you don’t have a pasta rack, place it on a large metal pan and sprinkle flour. If you cut by hand, fold the dough twice or three times, and cut into the thickness you like.
*If you want to make ravioli, prepare the stuff inside before starting to make pasta.
4. Leave it for 30 mins and start cooking! If you want to freeze it, coat with flour around the pasta, and put in a plastic bag with a zipper.