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  • Writer's pictureRhonda Morrison

Homemade pasta for any traditional pasta dish

Read on for a Pasta Dough recipe and pasta making tips.

Homemade pasta is a simple yet somewhat messy undertaking. However, the buttery texture of homemade pasta is second to none. Once you have made this classic from scratch, you will never go back to dried or refrigerated pasta.

Traditionally, pasta ingredients are measured out by weight. If you have three ounces flour, you will want 2 ounces of eggs. If you go by weight, make sure to reset the scale at zero with the empty bowl for the flour or eggs on the scale before adding ingredients.

Once you have made the dough, you can use it in any dish that calls for pasta.

When making pasta dough by hand, pile the measured flour in the middle of a non-stick or wooden work surface or in a large mixing bowl. Make a well in the middle and add whisked eggs. Using your fingertips, gently continue whisking the eggs working in the flour from the sides. Once a sticky dough forms, knead in the remaining flour and you have your own batch of pasta. It really is that simple and takes all of ten minutes.

Once you have made the dough, you can use it in any dish that calls for pasta. Roll it into sheets for lasagna or ravioli. You can cut it into long thin strips for succulent linguine. Cut it into small rectangles for a true homemade chicken noodle soup. The options are endless and scrumptious.

One perk to making pasta at home is it is made from staple ingredients. Eggs, flour, salt, and olive oil are all items that most of us already have on hand. If you are someone who dreads running to the grocery store, this is a fun and easy activity that you can get the whole family in on.

But my favorite perk to making pasta from scratch is the taste, texture, and freshness that it brings to all my best pasta dishes. It is more buttery and more pliable than store-bought brands. This makes all of your best sauces richer and creamier. Give this pasta recipe a whirl and you’ll think “This is what I have been missing.”

Pasta Recipe 2 cups flour 1 tsp. kosher salt 3 eggs 1 tbsp. olive oil

Mix together salt and flour. Whisk together eggs and olive oil. If by making pasta by hand, pile flour on a non-stick work surface. Make a well in the middle of the flour. Pour whisked eggs in the well. Whisk eggs with fingertips to gradually work in the flour from the sides until a wet dough is formed. If making pasta with a stand mixer, use a dough hook attachment and pour eggs into the mixer bowl. Slowly add flour until a wet dough is formed. Once the wet dough has formed, begin kneading in remaining flour. Once the dough has become dry and stretchy, knead for an additional 2 minutes. Coat the dough lightly in olive oil and wrap tightly with plastic wrap. Allow dough to rest for at least 20 minutes or refrigerate overnight. Roll and cut dough into desired shapes. Make sure the dough is well floured when rolling and cutting pasta. Add to salted boiling water for 3 to 10 minutes depending on the thickness of the pasta.

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