My favorite 4-ingredient homemade pasta recipe — easy to make by hand.
Let's talk Flour: I really love to make my homemade pasta with “00” flour, which yields the silkiest pasta. But that being said, any of these following flours (or a combination of them) will work with this recipe:
"00" flour - My personal favorite, which makes the texture extra silky.
"Semolina flour" heartier flour, which can help the pasta cling better to the sauce. But I also use Semolina to sprinkle on the bench and pasta, while you are in the process of rolling out the dough.
"All-purpose flour" Also works pretty well if this is the only flour you have on hand.
My go to recipe / rule. 100g flour per egg.
What you need;
400g flour
3-4 large eggs
1/2 tbs Olive oil: This will also help to moisten the dough. (If the dough is still too dry, you can also add in a few teaspoons of water.)
1/2 tsp salt - I use pink rock salt, but any table variety will work.
Place the flour in a mound on a large cutting board. Then use your fingers or a spoon to create a well in the centre of the flour mound. Add the eggs in the center of the well. Sprinkle the salt and drizzle the olive oil on top of the eggs.
Use a fork to begin whisking the eggs. Then once they are combined, begin gradually whisking some of the surrounding flour into the egg mixture, adding more and more until the egg mixture is nice and thick. (If some eggs accidentally spill out, no worries, just use your hands or a bench scraper to pull them back in.)
Use your hands to fold the rest of the dough all together until combined.
Knead the dough for about 10 minutes or until the dough is smooth and elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking or if the dough seems too wet or sticky.
Form the dough into a ball with your hands, wrap tightly in plastic wrap and let the dough rest at room temperature for 30 minutes. When pressed the dough should bounce back.
Use immediately or refrigerate for up to 1 day.
TIP: if the dough seems too dry, add in an extra tablespoon or two of water, but you want the dough to be fairly dry.)
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