Think Outside The Box: Make Your Pasta from Scratch

A picture of pasta made from scratch

Fresh, hand-rolled pasta is made with four ingredients, which is, by the way, the same number of ingredients used to make instant ramen (water, noodles, spice packet, and if you’re doing it right: an egg).

The following recipe serves 2-4 people.

Ingredients: 1 cup semolina flour,* 1 cup all-purpose flour, 3 eggs, generous splash of olive oil (around a tablespoon and half, or two)

Photo of all the ingredients needed to make fresh pasta
Everything you need to make fresh pasta. Photo by Will Schick

*Semolina flour can sometimes be hard to find, depending where you shop. I find that Trader Joe’s, and Whole Foods tend to always have it in stock. I also find it sometimes when shopping at cooking stores like Williams Sonoma.

  1. Mix the semolina flour and all-purpose flour together in a large mixing bowl with a fork. Then create a well in the middle of the bowl.
  2. Beat 3 eggs before adding olive oil to the mixture. Then drop the mixture into the flour well you made from step 1.
  3. Using a cooking spatula, slowly try to mix the ingredients together. Use your hands, if necessary. You will know the pasta has reached the right consistency when it stops being sticky.
  4. When the pasta dough has turned into a giant ball, and does not stick to your hands, wrap it in clear plastic and set it aside for 45 minutes to an hour. By the time you come back, the pasta dough should be ready to be rolled.
A photo of the egg mixture inside the flour.
What the egg mixture looks like when it starts to mix with the dough. Photo by Will Schick

Fresh pasta cooks instantaneously. The pasta will start to float within a minute or two after being dropped into a pot of boiling water. Note: Salt the water to add flavor, and then save some of the water to use with your pasta sauce (it adds texture, trust me).

There are multiple ways to roll and slice the dough. You can use a rolling pin, and flatten the dough manually, before later using a knife to cut and make shapes to your own liking. Or you can get a pasta maker that has pre-formed shapes to make your pasta look professional and uniform.

A photo of misshapen noodles sliced by knife.
Noodles that were sliced individually by knife. Photo by Will Schick

The possibilities are endless with this classic pasta dough recipe: ravioli, lasagna, linguine, bucatini (a time-consuming process that involves using a chopstick), farfalle and on, and on.

A photo of hand-rolled noodles cut with a pasta makers
Noodles cut with a pasta maker. Photo by Will Schick

The great thing about this dough is you know everything that has gone into it. There are no weird, hard-to-verify ingredients. And then there’s the taste! You’re guaranteed to notice it .

Author: Will Schick

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