Homemade Pasta

Making homemade pasta takes a little longer than preparing store bought pasta, but it's well worth the extra effort. Fettuccine alfredo, pasta primavera, and hand-made ravioli are all given an extra rich, satisfying flavor from fresh egg noodles.

Although you can make this recipe using a rolling pin, I highly recommend buying a pasta maker. It ensures an even consistency and will greatly reduce the amount of effort required to roll and cut the pasta. This recipe can double easily. You can also add one more egg and 3 ⅓ ounces of flour to make enough pasta for 6 to 8 people.

Pasta

Prep: 25 min
Cook: 15 min
Total: 40 min
Yields 1 pound fresh pasta

Nutritional Info

T1D Carbs-per-gram ratio: 0.4626

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.

Dough
284g / 10 ounces unbleached all-purpose flour (about 2 cups)
Measure flour into the bowl of a food processor fitted with a metal blade. Briefly pulse the flour to evenly distribute. (If possible, use a kitchen scale to weight flour rather than using a cup measure as you'll get much more consistent results.)
3 large eggs, beaten
Add the eggs and process in food processor until the dough forms a rough ball, about 30 seconds.
additional water or flour, as needed
If the dough resembles small pebbles, add water, ½ teaspoon of water at a time. If the dough sticks to the side of the bowl, add flour, 1 tablespoon at a time, and process until the dough forms a rough ball.
Turn the dough ball and small bits out onto a dry work surface; knead until the dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.
Cut the dough into six equal pieces. Taking one piece at a time, roll it out using one of the following techniques:
Using a Pasta Maker
Flatten a single piece of dough into a ball. Run it through the widest setting of a pasta rolling machine. Fold both ends of the rolled dough into the middle and press to seal. Run it through the roller again. Fold in sides once more and run through roller, for a total of three times.
Decrease the setting on the pasta machine to make the rollers one step narrower. Run the flattened sheet through. Repeat until the dough has gone through the narrowest setting.
Set the rolled pasta dough on a clean dish towel and cover with a second dish towel to prevent it from drying out.
Roll out remaining pieces of pasta using steps above.
Using a Rolling Pin
Flatten a single piece of dough into a ball. Roll it out slightly with a rolling pin. Fold both ends of the rolled dough into the middle and press to seal. Roll out slightly with a rolling pin. Fold in sides once more and roll out with rolling pin, for a total of three times.
Roll out dough with your rolling pin until it is paper thin and measures about 6 inches wide and between 8 and 14 inches long, depending on how much dough you have and how thin you can get it.
Cutting and Using Pasta
Once all of the pieces have been rolled, leave the pasta as a long sheet for use in filled pastas like ravioli or tortellini. Or cut the pasta sheets into long strands to make fettuccine, spaghetti, or similar.
Cooking
4 quarts water
To cook 1 pound of fresh egg pasta, bring 4 quarts of water to a boil in a large stockpot.
1 tablespoon salt
Add salt and then pasta to boiling water. Cook until al dente, about 5 to 8 minutes.
Drain pasta in a colander and top with your favorite sauce, or use in another recipe as desired.

From MakeBetterFood.com. Feb 6, 2012. (makebetterfood.com/recipes/homemade-egg-pasta/). Adapted from Cook's Illustrated. September 2005.

MakeBetterFood.com

Measure flour into the bowl of a food processor fitted with a metal blade. Briefly pulse the flour to evenly distribute. (If possible, use a kitchen scale to weight flour rather than using a cup measure as you'll get much more consistent results.)
Add the eggs and process in food processor until the dough forms a rough ball, about 30 seconds.
If the dough resembles small pebbles, add water, ½ teaspoon of water at a time. If the dough sticks to the side of the bowl, add flour, 1 tablespoon at a time, and process until the dough forms a rough ball.
Turn the dough ball and small bits out onto a dry work surface; knead until the dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.
Cut the dough into six equal pieces. Taking one piece at a time, roll it out using one of the following techniques:
Flatten a single piece of dough into a ball. Run it through the widest setting of a pasta rolling machine. Fold both ends of the rolled dough into the middle and press to seal. Run it through the roller again. Fold in sides once more and run through roller, for a total of three times.
Decrease the setting on the pasta machine to make the rollers one step narrower. Run the flattened sheet through. Repeat until the dough has gone through the narrowest setting.
Set the rolled pasta dough on a clean dish towel and cover with a second dish towel to prevent it from drying out.
Roll out remaining pieces of pasta using steps above.
Flatten a single piece of dough into a ball. Roll it out slightly with a rolling pin. Fold both ends of the rolled dough into the middle and press to seal. Roll out slightly with a rolling pin. Fold in sides once more and roll out with rolling pin, for a total of three times.
Roll out dough with your rolling pin until it is paper thin and measures about 6 inches wide and between 8 and 14 inches long, depending on how much dough you have and how thin you can get it.
Once all of the pieces have been rolled, leave the pasta as a long sheet for use in filled pastas like ravioli or tortellini. Or cut the pasta sheets into long strands to make fettuccine, spaghetti, or similar.
To cook 1 pound of fresh egg pasta, bring 4 quarts of water to a boil in a large stockpot.
Add salt and then pasta to boiling water. Cook until al dente, about 5 to 8 minutes.
Drain pasta in a colander and top with your favorite sauce, or use in another recipe as desired.