Making Your Own Pasta

Some people think pasta is hard to make. They are wrong. In fact, it’s very easy to make your own pasta at home or at your restaurant. And you don’t need a pasta machine—you can do it by hand. All you need is a few basic ingredients and some time.

Pasta has existed since the days of the Roman empire and remains one of the most versatile ingredients in the kitchen. It can be combined with almost anything—from meat and fish to vegetables and fruits—to make a wide range of dishes. It is also delicious served with simple sauces and herbs. And it comes in all shapes and sizes, with such choices as tortellini, ravioli, cappelletti and more. With a supply of pasta in your pantry, you can simply grab a few other stock items and create mouthwatering and nutritious meals within minutes.

Of course, you can always buy fresh pasta from your local Italian specialty food store. But making your own is well worth the time and effort that it takes. Store-bought dried pasta offers convenience, of course, but nothing is better than the delicate flavor and texture of your own fresh pasta. And, if you’d like, you can dry it yourself, or it can be stored in a freezer for a couple of months while maintaining freshness. Here’s a recipe to get you started.

You’ll Need:
1 lb., 4 oz. (550 g) durum wheat flour
4 eggs, lightly beaten
1 tsp. olive oil
Pinch of salt

Spread a little flour around your work surface. Add a pinch of salt to your flour and sift the flour into a mound. Make a well in the center of the mound and drop the eggs and oil into it. Using a fork or your fingertip, gradually work in the mixture until all ingredients are fully combined. Knead vigorously for 10 to 15 minutes. Set the dough aside to rest for 25 minutes before rolling it out as thinly and evenly as possible.

To cook the pasta, boil water in a large pot. Add salt or a little oil so that the pasta doesn’t stick together. Boil the pasta in the water for about 15 minutes or until desired tenderness is reached.