Cooking School

How to make fresh pasta from scratch

By: Irene Fong and The Canadian Living Test Kitchen

Author: Canadian Living

Cooking School

How to make fresh pasta from scratch

By: Irene Fong and The Canadian Living Test Kitchen
1. Knead dough until smooth and elastic.




2.
Roll out dough to about 1/8-inch (3 mm) thickness.




3.
Fold short ends together to create 2 layers.




4.
Repeat twice to create 8 layers.




5.
Cut crosswise into 1/8-inch (3 mm) wide strips.




6.
Shake off pasta to separate strands, dust with flour and form into nests.




Try one of these delicious pastas using our very own Fresh Pasta Dough recipe:

- Braised Short Rib Ravioli with Porcini Mushroom Jus
- Cacio E Pepe
- Artichoke, Leek and Mushroom Cannelloni

This story was originally part of "Starting From Scratch" in the January 2016 issue. Subscribe to Canadian Living today and never miss an issue!
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Cooking School

How to make fresh pasta from scratch

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