Fresh Pasta

Fresh Pasta

39

"If you can't find frozen pasta sheets or prefer to make your own, here's a recipe that's virtually foolproof. Herbs and spices compatible with the dish can be kneaded into the dough toward the end. This recipe makes 1 1/2 pounds pasta."

Ingredients

{{adjustedServings}} servings 526 cals
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Nutrition

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  • Calories:
  • 526 kcal
  • 26%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 95.8g
  • 31%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Heap the flour, and make a well in it. Break the eggs into the well. Beat eggs with a fork. Stir into the flour from the bottom of the well with the fork until the dough in the center is smooth or shiny.
  2. With your hands, gradually incorporate the flour from the outside of the well toward the center, kneading gently until the mass of dough comes together. Knead the dough until it is smooth and resilient. You may need to add more flour, or you may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead more flour into it.
  3. Divide the dough into three portions, cover with plastic wrap or an overturned bowl, and allow to rest for at least 30 minutes.
  4. Roll the dough out very thin on a lightly floured surface, one portion at a time. If you have a pasta machine, follow the manufacturer's instructions for rolling out the dough into sheets about 1 millimeter thick. Use as desired.
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Reviews

39
  1. 46 Ratings

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This is a good general recipe for pasta. After reading a variety of the reviews its clear that most didn't mix the pasta long enough to allow the gluton in the flour to do their stuff and then ...

First of all I have been making fresh pasta for about a year. I have had wonderful success with flour, eggs and salt. That is it. That is the recipe for pasta. FLOUR EGGS AND A PINCH OF SALT. Ev...

this is a great basic pasta recipe, one i have used for almost a year now. it works best in casseroles, though, because the all purpose flour can kind of break apart. without a machine, one can ...