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Making Fresh Pasta.

Posted by gottabkd on Friday, February 9, 2007

Nothing beats the taste of fresh, homemade pasta. Now you can learn to make your own and although making your own pasta takes a little time, you’ll find the delicious fresh taste is worth every crank of the pasta machine.



2 cups (500 mL) all-purpose flour
3 eggs
1/4 tsp (1 mL) salt


1. Mound flour on work surface; make well in centre. Add eggs and salt to well.

2. Using fork, beat eggs with salt. Starting from inside edge and working around well, gradually incorporate flour into egg mixture until soft dough forms. Scoop up and sift any flour left on work surface, discarding any bits of dough; set aside.

3. On clean lightly floured surface, knead dough for 10 minutes, working in enough of the sifted flour to make dough smooth and elastic. Cover with plastic wrap; let rest for 20 minutes. Divide into 3 pieces to make handling easier; cover.

4. On lightly floured surface, roll out one of the pieces into 5-inch (12 cm) long strip; dust with flour. Feed through widest setting of pasta machine rollers 4 times or until edges form smooth line, folding dough in half and lightly flouring after each pass through machine.

5. Set machine to next narrowest setting; run dough through once without folding. Repeat running dough through rollers until next-to-finest setting is reached, cutting dough in half if awkwardly long. Lightly flour dough; run through finest setting. Repeat with remaining dough.

6. Using pasta rack or broomstick balanced between two chairs, hang dough until leathery but not dry, 15 to 20 minutes. (If dough dries, remove from rack and pat with damp cloth.)

7. Change setting from rolling to cutting position. Cut pasta into lengths of up to 10 inches (25 cm). Feed each length through cutter. (Make-ahead: Cover with plastic wrap and let stand at room temperature for up to 1 hour or refrigerate in airtight container for up to 2 days or freeze for up to 2 months.)


Hand-Rolled Fresh Pasta:
1) Prepare dough as outlined in steps 1 and 2.
2) Follow step 3 and let dough rest for 1 hour before rolling out each piece with rolling pin to 1/16-inch (1.5 mm) thickness, rotating dough often and lightly dusting with flour to prevent sticking.
3) Follow step 6.
4) Roll up dough jelly roll-style into flat roll about 4 inches (10 cm) wide. Using sharp knife, cut roll crosswise into 1/4-inch (5 mm) wide strips. Unroll strips.

Spinach Pasta:
1) Cook 4 cups (1 L) trimmed fresh spinach until wilted. Drain and let cool; squeeze dry and chop finely to make about 1/3 cup (75 mL). Can also use frozen, thawed and chopped.
2) Reduce eggs to 2. Add spinach to eggs and salt; mix well before incorporating flour.

Saffron Pasta:
1) Add 1/8 tsp (0.5 mL) ground saffron to eggs and salt; mix well before incorporating flour.

Fresh Basil Pasta:
1) Add 1/4 cup (50 mL) chopped fresh basil to eggs and salt; mix well before incorporating flour.

Instructions from The Canadian Living Test Kitchen

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2 Responses to “Making Fresh Pasta.”

  1. JoAnn Takasaki said

    I once made ravioli. I didn’t let them dry out enough before putting them in the same container to store them until later in the evening when I was ready to cook ’em. They all got stuck together. Ended up having me some fancy ravioli pie for dinner.

    Maybe I’ll try making it again. (Fresh pasta, that is, not ravioli pie.) Maybe.

  2. gottabkd said

    The drying time varies, depending on the humidity within your abode, the thickness of the pasta and the mositure in the stuffing.
    I think the key is if it underdry, and as long a stuffing is not too moist, you can leave it to dry a bit more. Flipping from side to side until dry enough.
    If it is over dried, treat it like the pasta you purchase in your local grocer.

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