Homemade pasta is something everyone can make at home.
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Pasta is an international favorite. Everyone loves a big bowl of rich pasta coming to you at a restaurant table waiting to devour it. You can have it at home fresh too with just a little time and a couple of ingredients!
History of Pasta
While it can be debated where pasta originated, everyone pretty much accepts Italy as the birthplace of pasta. The kind of pasta we eat today was created in a post-medival time period. Each region in Italy specializes in a specific type of pasta. If you ever get a chance to go, don’t stay in just one spot. Traveling to multiple different cities and regions will give you a vast array of different dishes each one better than the next.
Looking for other Italian recipes? Check these out below:
Eating Pasta in Italy
I had the opportunity to study abroad when I was 20. It was an incredible experience that taught me so much. Also, my love for Italian food deepened. Surprise, surprise. I grew up with one side of my family being Italian so that type of cuisine wasn’t new to me. However, there were so many more dishes and ingredients that I had never had or tried here in the US.
Eating at a ristorante in Italy is always an experience. They do not rush, it’s one thing I love about Italians. In America everything is fast food and even at restaurants it can feel pushed. Not in Italy. When I was in Rome, a group of us walked into this restaurant and they served food family style. They asked us if we wanted red sauce or white sauce and then came out with plates and plates of food. It was delicious. I loved not having to order a specific pasta too, you got to try everything on the table.
Enough of that…
Onto the good stuff. For this recipe all you need is flour, eggs and water. Now if you are making gnocchi you will also need potatoes but we will save that for another day. We have switched our whole family over to organic unbleached flour. This helps to keep any pesticides or extra toxins we don’t want in our body. I know there’s no guarantee unless we grow the wheat ourselves. This at least cuts back on the toxic load for sure.
All you do is mix the ingredients together and then let it rest for a half hour up to an hour. Once it is rested you can start making your pasta.
By hand or with a pasta maker?
Tagliatelle is the easiestby hand, besides lasagna of course. All you do is roll it out to desired thinness then roll it up into a tube and slice 1/4 inch pieces. It’s ready to put in a boiling pot of water right away or save it for the next time you need some for your dinner.
There are plenty of other shapes. I have the lasagna, fettuccine, and spaghetti attachment that works really well on the kitchen aid pasta attachment. However, those are not needed but it really cuts back on time. I also have a manual pasta maker I sometimes pull out to use with the kids!
Check out the recipe below, I hope you enjoy your pasta night!
Homemade Pasta
Ingredients
- 2 Cups Organic Flour
- 3 Whole Eggs
- 2 Tbsp Olive Oil
Instructions
- Place flour on a silicone mat or counter and make a well in the middle.
- Crack eggs into the well and use fork to mix until mostly absorbed.
- Now you can kneed the dough for 5-10 minutes until the dough gets pliable and smooth.
- Wrap in plastic wrap and let rest for a half hour.
- Once it is done resting divide into 4 pieces and roll out into an oval strip.
- Roll out to desired thinness and roll up into a tube. Cut ¼ inch strips for fettuccine noodles.
For Kitchen Aid
- Set kitchen aid to a 1 and run through 2 times.
- Start changing the size to be smaller and smaller each time you run it through until you get to desired thickness depending on the pasta you are making.
I never made pasta at home. This sounds easy and I have to try asap.