Making Fresh Pasta Making Fresh Pasta

Making Fresh Pasta 150 Image by: Making Fresh Pasta 150 Author: Canadian Living

Making your own pasta takes a little time, but you'll find the delicious fresh taste is worth every crank of the pasta machine.

  • Portion size 375 servings
  • Credits : ©



1 Mound flour on work surface; make well in centre. Add eggs and salt to well.

2 Using fork, beat eggs with salt. Starting from inside edge and working around well, gradually incorporate flour into egg mixture until soft dough forms. Scoop up and sift any flour left on work surface, discarding any bits of dough; set aside.

3 On clean lightly floured surface, knead dough for 10 minutes, working in enough of the sifted flour to make dough smooth and elastic. Cover with plastic wrap; let rest for 20 minutes. Divide into 3 pieces to make handling easier; cover.

4 On lightly floured surface, roll out one of the pieces into 5-inch (12 cm) long strip; dust with flour. Feed through widest setting of pasta machine rollers 4 times or until edges form smooth line, folding dough in half and lightly flouring after each pass through machine.

5 Set machine to next narrowest setting; run dough through once without folding. Repeat running dough through rollers until next-to-finest setting is reached, cutting dough in half if awkwardly long. Lightly flour dough; run through finest setting. Repeat with remaining dough.

6 Using pasta rack or broomstick balanced between two chairs, hang dough until leathery but not dry, 15 to 20 minutes. (If dough dries, remove from rack and pat with damp cloth.)

7 Change setting from rolling to cutting position. Cut pasta into lengths of up to 10 inches (25 cm). Feed each length through cutter. (Make-ahead: Cover with plastic wrap and let stand at room temperature for up to 1 hour or refrigerate in airtight container for up to 2 days or freeze for up to 2 months.)

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Making Fresh Pasta