90 mins active, with some rest
Serves 2, modestly
Fresh homemade pasta dough is pretty amazing really, it's an eggy dough that becomes so much more than a sum of its parts. This recipe takes time, and it's just so easy to buy a box of pasta, but he process here is therapeutic. It can theoretically be stored, either dried or in the freezer, but you'll most likely just eat it fresh. Serve with a simple sauce: Marcella Hazan's tomato+onion+butter sauce is a favorite, or simply brown butter and fresh herbs.
Equipment notes: If this is your first time making this, please use your hands. After you've done it a few times, you can use a stand mixer to mix the dough, but often the cleanup is harder. It can be done on a big cutting board or table like we do in class, or a big mixing bowl to keep everything together. You'll need a pasta roller of course, we're stocked with a battery of Marcato Atlas rollers. They are the original manufacturer, still family owned and made with Ferrari machining standards. This process is a messy, floury one, so when we make it at home, we set out a big floursack towel underneath the rolling station to catch some of the flung flour.
- 150 grams all purpose flour (about 1 ¼ cups)
- ½ tsp salt
- 100 grams eggs (about 2 large)
- Combine the flour and salt and place directly on your countertop. Using your fingers, create a well in the flour mound, keeping a layer of flour on the bottom of the well (so that the countertop isn’t exposed; this will help the dough from sticking to the surface).
- Pour the eggs into the well. Using a fork, gently incorporate a little flour at a time from the mound into the well. Continue to add more flour until most of it is incorporated (you may not need to use it all).
- Once your dough is generally cohesive and begins to form a wet ball, start to knead it together. Sprinkle as much flour as you need just to be able to handle the dough, being careful not to over-flour it so that it becomes too dry (it much easier to add flour to wet dough than to hydrate dough that’s too dry!). Continue to knead and incorporate more flour as necessary, for about 5 minutes. You’ll know the dough has been sufficiently kneaded when it is smooth and elastic, and has a consistency similar to Play-Doh. When you poke it, it should spring back easily.
- Cover the dough in plastic wrap and let it rest in the fridge for 30 minutes to an hour. The dough can be rested longer, but note that longer periods in the fridge will cause the dough to oxidize, which changes the color from yellow to gray or brown.