There are very few things that are as tasty as fresh pasta. I have always been under the impression that you need a fancy pasta machine to make it at home. Guess what… I was wrong!
The truth is you only need a few simple ingredients and kitchen tools that you already have.
- 2 3/4 c all-purpose flour (plus more for dusting)
- 4 eggs
- 1 egg yolk
- 3 tsp olive oil
- 1/2 tsp salt
- Rolling pin
- Bench scraper or sharp knife
Pile your flour onto your countertop. Make a large well in the center (think volcano), big enough to hold the eggs and oil. Put the eggs, yolk, olive oil and salt into the well. Use a fork to whisk the eggs, salt, and oil.
Continue whisking the eggs, but start pulling in flour from inside the well. Do this slowly so you don’t break the well wall. If it happens, just push some flour up to reform the wall.
Once all the flour has been mixed with the other ingredients, the dough will be damp and lumpy. Use your hands or a bench scraper to continue mixing the dough.
When the dough has come together, form it into a ball, and knead for 10 minutes. The dough will be lumpy at first, but it will begin to tighten up and smooth out as you continue kneading.
If the dough sticks to your hands or counter, dust the countertop with a little more flour. After kneading you should have a soft, elastic ball.
Tightly wrap the dough in plastic wrap and let it rest on the countertop for an hour. After the dough has rested for an hour, you have 3 options: continue making your pasta, refrigerate the dough for tomorrow (no more than 24 hours), or freeze the dough.
(To freeze the dough, wrap it tightly in plastic wrap, then place it inside a zip-top bag with the air squeezed out of it.)
When the dough has finished resting, shape it into a fat log and cut it into 4 or 5 equal pieces. Leave one section out and rewrap the others.
Dust your counter well with flour, and use your rolling pin to roll out the dough into a long strip. Each time you roll out the dough, lift it up and re-dust the counter, and flip the dough. Keep doing this until you have a long, thin piece of dough that is credit card to paper thin, but strong enough to be lifted off of the countertop without ripping.
Lightly dust the strip of dough with flour and accordion fold it.
Using a pizza cutter, bench scraper, or sharp knife, cut the stack across the folds into thin strips. You can cut the strips as thin or as thick as you like, but try to keep them as close to the same size as possible.
Unroll the bundle of noodles and lay them out to dry for 15 minutes.
Continue the process of rolling, cutting, and drying the pasta until you have used all of your dough.
9 Use or Freeze
At this point, the noodles will still be pliable, but drier than before. They can be used immediately or frozen for later.
If freezing, gather the noodles into small, loose bundles. Be careful not to squeeze the noodles too much or they will stick together and lose their shape. Place the bundles on a well-floured baking sheet, then freeze. Once frozen, transfer the nests to a large zip top bag, and use when needed. Frozen noodles will keep for 9 months.
Bring a pot of well-salted water to a boil. Add the fresh or frozen pasta and cook for 4 to 5 minutes, until chewy and al dente (taste one of the noodles to check). Serve with your favorite sauce.