Freshly made pasta takes a little time, but rivals all store purchased dried pastas, that contain too many ingredients and preservatives to count. The texture, the taste, and the smell of handmade pasta welcomes you to a meal that deserves savoring.
I have another pasta recipe that I enjoyed using on a regular basis, but it just wasn’t the consistency I wanted, nor was it enough to feed my family. So, after a lot of tweaking and testing through Spaghetti with Bolognese, Lasagna, or Tagliatelle with herbed garlic butter sauce, much to the happiness of my family’s taste buds, I have settled on this recipe.
It helps to have a pasta machine, but you can also roll the dough out thin with a rolling pin.
Spaghetti, Fettuccine, Ravioli, Orecchiette, Linguini, Tagliatelle. The pasta possibilities are endless, and when served alongside a fresh winter salad with French bread, are much enjoyed during these cold Winter evenings.
It is just as easy to make fresh pasta in a food processor. The dough is best made by hand, but you can also bring it together with a processor. Simply add the flour and eggs, pulse a few times. Then, with the machine running, add the olive oil at a drizzle. Next, slowly drizzle in water until the dough begins to gather and form a ball. Turn out on floured surface and knead until smooth, about 5 minutes.
If you are wanting to make large quantities of pasta to have on hand, it is very simple to dry it. After rolling out dough and cutting the sheets to your desired shape. Place in a cool dry room to hang for 12-24 hours, depending on the humidity. If you made Orecchiette, Farfalle, or Cavatelli, spread pasta on baking sheet lined with a cooling rack to allow air flow between the pasta shapes. Dry for 12-24 hours, until dry all the way through. To check for dryness, simply snap one in half. Store in an airtight container until ready to use.
Did you enjoy this recipe? Have questions?