Did you know all you need is flour, salt and eggs? Honestly I think just about everyone has these ingredients right in your home at all times without even thinking about it. I just know your kitchen may be covered in flour when this is all said and done. But let me tell you it is completely worth it.

Let’s Talk About Eggs:

When making pasta you can use recipes that just use only egg yolks, or a mix of whole eggs and egg yolks, or whole eggs. The ratio of white and yolk in your pasta will give different results to your dough. Using egg yolks give the dough a richer flavor, a silky smooth texture and a much more vibrant color. The more egg white, the more pliable the dough. Eggs provide water for the gluten in the flour but they also provide fat which enriches the dough that gives you the silky smooth finish. The biggest thing, always let your eggs come to room temp before making the dough. It allows the water in the egg to warm and the yolk to be less stiff and will be easier to incorporate into the dough and knead. (An egg is like butter when baking, letting your butter soften a bit before using, it becomes smother and much easier to manipulate).

Now Flour:

Look for 00 or semolina flour when thinking about making homemade pasta. The number indicates that the flour has been finely milled, but brands on packaging may vary. When the flour is kneaded with moisture from the eggs, the protein forms strands of gluten that give the pasta its structure and strength.

Mixing & Kneading.. Your arms will get tired.. but it’s a MUST.

This is where you can choose using a bowl to start or just use a nice big surface area. Either choice you will get the same outcome. I add in my flour and create a well in the center, that’s where the eggs will go. Personally I pre-crack my eggs into a separate container if an egg shell may make its way into the mix uninvited.

Once the eggs are in the well, using a fork I slowly pull the flour into the eggs and create a crumbly mixture (this is the part if your using a bowl, pour onto a flat surface and get ready to knead). Using the palm of your hand (it has the most surface area and more power in your hand). Pull the dough towards you and fold, using your palm push away and repeat and make sure your turning the dough each time for 5-10 minutes, building up the gluten and creating a formed dough ball. This is when you looking for a nice smooth texture, kind of like modeling clay, not to wet not to dry. Once you’re able to push on the dough and it bounces back the dough is perfect! Make sure to wrap in plastic wrap and let it rest at room temp for 30 minutes letting the gluten relax, we do not want the dough to dry out or it becomes hard to roll out later.

Rolling Out:

Always keep some extra 00 or semolina flour nearby to use as a dusting for your dough. This is when you will slice into smaller workable portions. Make sure to wrap the pieces of dough you aren’t using so they will not dry out. You’re going to set your pasta roller to the widest setting and send through the rollers, fold into thirds and repeat once more. Follow the numbers and drop them down each time until you get to the last one and that’s when your pasta is ready to be cut into fettuccini, angel hair (use the attachments your roller has and sent it right through and hang them or lay them on a flat surface to dry for up to an hour or so). If you’re making tortellini or ravioli you will fill them and also let them air dry for roughly an hour.

If you are like me and make massive batches, having them air dry allows them not to stick to one another and I just throw them in a freezer bag and freeze them until I’m ready to eat them!

Time to Cook:

When it’s time to boil, salt the water (make it taste like the ocean). I never add salt into my dough because if you add the salt too soon into the egg it could start cooking it from the acidity. Also it is much easier to just season your water and the dough will soak up all that flavor. They take 2 minutes to boil when fresh or frozen… yes I said it, only 2 minutes! Always save a bit of the pasta water to use to thin out your sauces if needed. Having the flour in the water acts as a natural thickener and has that extra flavor of the pasta and salt.

Try it out and let me know what you think!

My Recipe:

3 ¼ cup 00 Flour

1 ¾ cup Semolina Flour (extra to flour surface for kneading and when rolling out)

7 whole eggs (let them come to room temperature)