Making pasta from scratch is easier than you may think. All you need are some pantry and fridge staples, a pasta machine and this simple guide to whip up a tasty bowl of comfort food.
How to make pasta
How to make fresh pasta
Fresh pasta has a soft, silky texture that will take any sauce to the next level and it’s easy to make at home. To start, sift the flour and salt onto a clean work surface. Shape the flour into a mound and make a well in the centre.
Crack the eggs into the well, then use a fork to lightly whisk the eggs. Keep whisking the eggs, slowly incorporating the flour into the egg mixture. Continue to gradually draw the flour into the egg mixture until a dough forms.
Use your hands to firmly knead the dough, turning it frequently, for 10 minutes or until the dough is really smooth and elastic. Cover the dough with plastic wrap and place in the fridge for 1 hour to rest. Use a large sharp knife to cut the dough into 4 equal portions.
Cover each portion with plastic wrap so it doesn’t dry out. Secure a pasta machine to the side of the work surface. Set the rollers to the widest setting. Shape 1 dough portion into a flat rectangle, then use a rolling pin to flatten it slightly. Roll the dough through the machine.
Dust the pasta dough with a little extra flour. Fold the ends of the pasta dough into the centre to make a smaller rectangle. Roll the pasta dough through the machine again. Repeat 6 times to work the dough and make it more elastic. Reduce the roller setting on the pasta machine by 1 notch and roll the pasta dough through the machine 3 times.
Continue reducing the setting on the pasta machine and rolling until you reach the second-last setting and the pasta dough is about 1mm thick. Place the pasta sheet on a clean work surface dusted with flour. Sprinkle the pasta with flour and loosely roll it up. Use a large sharp knife to cut the pasta sheets crossways into 2cm-wide ribbons to make pappardelle. Lightly dust with flour to prevent the pasta sticking together. Continue rolling out the remaining dough portions.
Cook the pasta in batches , in a large saucepan of salted boiling water for 2-3 minutes or until al dente. Use tongs to remove and Drain well. That's how easy it is to make delicious fresh pasta from scratch.
STEP 1
To start, sift the flour and salt onto a clean work surface. Shape the flour into a mound and make a well in the centre.
STEP 2
Crack the eggs into the well, then use a fork to lightly whisk the eggs. Keep whisking the eggs, slowly incorporating the flour into the egg mixture. Continue to gradually draw the flour into the egg mixture until a dough forms.
STEP 3
Use your hands to firmly knead the dough, turning it frequently, for 10 minutes or until the dough is really smooth and elastic.
STEP 4
Cover the dough with plastic wrap and place in the fridge for 1 hour to rest. Use a large sharp knife to cut the dough into 4 equal portions. Cover each portion with plastic wrap so it doesn’t dry out.
STEP 5
Secure a pasta machine to the side of the work surface. Set the rollers to the widest setting. Shape 1 dough portion into a flat rectangle, then use a rolling pin to flatten it slightly. STEP 6 Roll the dough through the machine. Dust the pasta dough with a little extra flour. Fold the ends of the pasta dough into the centre to make a smaller rectangle. Roll the pasta dough through the machine again. Repeat 6 times to work the dough and make it more elastic.
STEP 7
Reduce the roller setting on the pasta machine by 1 notch and roll the pasta dough through the machine 3 times. Continue reducing the setting on the pasta machine and rolling until you reach the second-last setting and the pasta dough is about 1mm thick.
STEP 8
Place the pasta sheet on a clean work surface dusted with flour. Sprinkle the pasta with flour and loosely roll it up. Use a large sharp knife to cut the pasta sheets crossways into 2cm-wide ribbons to make pappardelle.
STEP 9
Lightly dust with flour to prevent the pasta sticking together. Continue rolling out the remaining dough portions.
STEP 10
Cook the pasta in batches, in a large saucepan of salted boiling water for 2-3 minutes or until al dente. Use tongs to remove and drain well.
