Ingredients for Fresh Pasta Dough:
To make fresh pasta, you only need a few simple ingredients:
- 2 cups all-purpose flour (plus extra for dusting)
- 3 large eggs
- A pinch of salt
- 1 tablespoon olive oil (optional, for added richness)
Ingredients for a Simple Tomato Sauce:
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes (or fresh tomatoes)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Step 1: Making Fresh Pasta Dough
1. Forming the Dough Base:
The process begins by creating a dough base. On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well and add a pinch of salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the sides of the well. This process helps form the dough. If the dough feels too sticky, add a little more flour.
2. Kneading the Dough:
Once the dough starts coming together, use your hands to form it into a ball. Knead it for about 10 minutes until it’s smooth and elastic. If you find it too dry, sprinkle in a little water; if too sticky, add more flour. After kneading, cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This resting time will allow the gluten to relax, making the dough easier to roll out.
Step 2: Rolling Out the Dough
1. Roll the Dough:
After the dough has rested, cut it into 4 small portions. Roll out each portion using a rolling pin or pasta machine. If using a pasta machine, start with the widest setting and gradually decrease the setting until the dough is thin, almost translucent. Dust the dough with flour as needed to prevent it from sticking.
2. Cut the Pasta:
Once you’ve rolled the dough thin enough, it’s time to cut it into your desired shape. You can use a knife to cut wide strips for fettuccine or use a pasta cutter for shapes like ravioli. Alternatively, if you’re using a pasta machine with a cutter attachment, you can make perfect strands of spaghetti or tagliatelle.
Step 3: Cooking the Pasta
1. Boil the Water:
Fill a large pot with salted water, bringing it to a rolling boil. Add about 4-6 quarts of water per pound of pasta, and make sure to salt the water generously (it should taste like the sea). This helps season the pasta as it cooks.
2. Cook the Fresh Pasta:
Fresh pasta cooks much faster than dried pasta, typically in 2-4 minutes. Drop the pasta into the boiling water gently and stir occasionally to prevent sticking. Taste a strand after 2 minutes to check for doneness—once it's al dente (firm to the bite), it’s ready.
3. Reserve Pasta Water:
Before draining the pasta, save a cup of the cooking water. This starchy water can be used to help thicken your sauce or to add creaminess and cohesion to the pasta.
Step 4: Preparing the Sauce
While your pasta is cooking, you can prepare a simple, flavorful sauce to complement your dish. Here's a quick tomato sauce recipe:
1. Make the Tomato Sauce:
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant but not browned. Then, add crushed tomatoes (or fresh tomatoes) to the pan and bring it to a simmer. Season the sauce with salt and pepper to taste. Allow the sauce to simmer for about 10-15 minutes so the flavors can develop.
2. Finish the Sauce:
Once the sauce has simmered, add the cooked pasta to the pan, tossing it in the sauce. Add a little of the reserved pasta water to help the sauce coat the noodles and create a silky finish. Let the pasta and sauce simmer together for another minute to fully absorb the flavors.
Step 5: Serving the Pasta
Once the pasta and sauce are combined, it’s time to serve!
1. Plating the Pasta:
Use tongs or a fork to twirl the pasta onto plates. Spoon some extra sauce over the top if you like. For added flavor and color, garnish with fresh basil or parsley. If you’re a fan of cheese, a sprinkle of grated Parmesan or Pecorino Romano will take your pasta to the next level.
2. Enjoy:
Serve immediately while hot, and enjoy the fruits of your labor. The combination of freshly made pasta, a simple tomato sauce, and a touch of fresh herbs will surely satisfy.
Pro Tips for Perfect Pasta Every Time
- Don’t Skip the Resting Time: Allowing your dough to rest after kneading is crucial for a smooth texture and easy rolling.
- Don’t Overcrowd the Pot: Too much pasta in the pot at once can cause it to stick together. Use a large pot with plenty of water for the best results.
- Reserve Pasta Water: This starchy water is a secret weapon to elevate your sauce and help it cling to the noodles.
