Homemade pasta is not nearly as hard as it seems. Essentially, it’s two ingredients: Flour and Eggs. That’s it. But, before you decide if making homemade pasta is right for you, there are three things to consider:
1) Do I have time?
Making pasta at home will not take eons of time. Making the dough will take roughly 20 minutes, but filling ravioli, tortellini, or pressing and drying other kinds of pasta does require a time committment. On a good note, if you are a parent, this is a fantastic project to do with children as it requires no knives, dangerous machinery, or the stove.
2) What kind of pasta should I make?
There are many accessories that will help you make perfectly uniform cuts. If you don’t want to make a big investment in these, I would stick with ravioli or tortelinni. Strand shaped pasta like spaghetti, linguine, and fettuccine requires uniform sized noodles so they all cook at the same speed. Otherwise, some will be al dente and the rest will be mush.
3) How much should I make?
While you are putting in the effort, make lots. Filled pastas will freeze and strand pasta will dry the same way you buy it in your grocery store.. This requires some additional time and steps, but this is a much healthier alternative to ingesting the sodium riddled frozen pasta we have all come to love.
Once you try homemade pasta, it will be difficult for you to go back to the boxed stuff.
Before I start, I want to note that I am using the ratio method of cooking here. Pasta dough uses a 3:2 flour to egg ratio. The reason for this is because each egg weighs something different. To simply say, use 1 egg, would be inaccurate. However, if you don’t have a kitchen scale (and if you are going to cook alot, I would recommend getting one), I have included approximations as well.
1) Measure out eggs first. You will need one egg for each serving. I am making 6 servings, so six eggs are cracked and weighed. This amounts to 324g.
2) Measure out the flour. Remember, we need a 3:2 ratio. I’ve shown the math below. You can use this method to figure out how much flour you need by solving for X. This also proves that your math teacher was right and this stuff can be used in real life. (3 1/4 cups of flour — ish)
3) Now make a well in the flour. You’ve probably seen on the Food Network that they tend to dump the flour on the counter. This is a terrible idea. You are going to pour the eggs into the well. If your walls break, you are going to have egg everywhere. This will make you sad. My method is to keep the flour is a large mixing bowl and use a glass to make a well. Then pour the eggs into the middle. You can see from the picture below that if you do it right, the eggs will smile at you.
4) Now the fun part! Take a fork and begin to scramble the eggs. As you move around, flour with become incorporated into the egg mixture. Make your circles bigger until you get a solid mixture. I’ve taken the liberty to attach my YouTube video demonstration below.
I removed the soundtrack from the video due in part to the noxious egg mixing sound. I replaced it with “Help, I’m Alive” by Metric. And yes, I realize I”m a dork.
5) When you get the pasta to look like the video, stop there and use your hands to finish the task. Keep kneading the dough until the flour has incorporated itself into the mixture and the dough is smooth and elastic. This can take anywhere from 5 to 8 minutes. This also counts as your strength training work out for the day. The dough will still be slightly sticky. DO NOT ADD EXTRA FLOUR. You will want to. Hold in the impulses.