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Handmade Pasta: Small Batch Recipe

Handmade Pasta: Small Batch Recipe
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4.8 from 7 reviews

This Handmade Pasta recipe is perfect for small batches, offering a fresh and authentic pasta experience made from simple ingredients. With a smooth dough created from flour, eggs, olive oil, and just the right amount of water, this recipe guides you through kneading, resting, rolling, and cutting your own pasta for a delicious homemade meal that cooks quickly in boiling water.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 2 teaspoons salt
  • ¼ cup reserved flour for dusting

Wet Ingredients

  • 2 large eggs
  • 2 teaspoons extra virgin olive oil
  • 3 teaspoons water (divided use)

Instructions

  1. Prepare Flour Well: On a clean surface, mound 1 ½ cups of flour, reserving ¼ cup for later use. Create a large well in the center to hold the eggs and other wet ingredients.
  2. Add Wet Ingredients: Crack the 2 eggs into the flour well, then add 2 teaspoons of salt, 2 teaspoons of extra virgin olive oil, and 1 teaspoon of water into the eggs.
  3. Mix Wet Ingredients: Use a fork to beat the eggs carefully within the well, gradually incorporating the surrounding flour into the eggs to start forming the dough.
  4. Incorporate More Flour: Slowly pull in more flour from the sides until the mixture becomes too thick to mix with the fork, then begin kneading by hand. The dough should initially feel wet and sticky.
  5. Add Water as Needed: If the dough seems too dry or crumbly during kneading, add the remaining water teaspoon by teaspoon to reach the right consistency.
  6. Knead the Dough: Knead the dough on a floured surface for about 10 minutes until it becomes very smooth, elastic, and slightly shiny.
  7. Rest the Dough: Shape the dough into a tight ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour to relax the gluten.
  8. Roll Out Dough: After resting, cut the dough ball in half. Dust your work surface generously with the reserved flour, then roll the dough very thinly, rolling from the center outward. Aim to make the dough thin enough to see the silhouette of your hand beneath it.
  9. Cut Pasta: Let the rolled dough rest for 10 minutes, then roll it loosely into a tube shape and slice the tube into small rows to form noodles.
  10. Dry the Pasta: Lay the cut pasta flat and allow it to dry thoroughly for at least 30 minutes before cooking to prevent sticking and ensure even cooking.
  11. Boil Water: Bring a large pot of salted water to a rolling boil.
  12. Cook Pasta: Add the fresh pasta to the boiling water and cook for 2 to 4 minutes, or until the pasta floats to the top, indicating it is fully cooked. Drain and serve with your favorite sauce.

Notes

  • Use all-purpose flour for best results; you can experiment with ’00’ flour for a silkier texture.
  • Ensure the dough is kneaded well to develop gluten for elasticity and chewiness.
  • Rolling dough very thin is key to achieving delicate, restaurant-quality pasta.
  • Drying pasta before cooking helps prevent sticking and results in better texture.
  • Fresh pasta cooks much quicker than dried pasta, so keep an eye on the cooking time.
  • You can store fresh pasta in the fridge for up to 2 days or freeze it for longer storage.

Nutrition

Keywords: handmade pasta, fresh pasta, homemade pasta dough, small batch pasta, Italian pasta recipe

Find it online: https://cheframiflavor.com/handmade-pasta-small-batch-recipe/