How to Make Fresh Pasta From Scratch | Video Recipe

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor.

semolina flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is a nutritious substitute.

Measure out 9 oz of double zero pasta flour.

Add 3 whole eggs and 1 egg yolk to the flour.

Turn the flour out onto a clean work surface and form a mound, creating a well in the center.

Pour the eggs into the well and scramble them with a fork, breaking the yolks.

Draw in the flour from the edges of the well until it forms a paste.

Use a bench scraper to incorporate the remaining flour into the egg mixture using a chopping motion.

If the dough is sticky, add a little extra pasta flour until it becomes stiff and cohesive.

Knead the dough for 1-2 minutes until it is smooth and elastic.

Wrap the dough in plastic wrap and let it hydrate for 20-30 minutes.

Set up the pasta machine and clamp it to the edge of the table with a damp towel underneath.

Remove the rested dough from the plastic wrap and flour both sides to prevent sticking.

Cut the dough in half for easier handling.

Set the pasta machine to the widest setting (number 1) and roll the dough through it.

Fold the dough back on itself and roll it through again on the same setting.

Repeat the rolling and folding process for about 12-14 times to develop the dough's structure.

After rolling, the dough should be stretchy and have a silky sheen.

Dial down the machine to setting number 2 and pass the dough through again, optionally folding it back and rolling it through a couple more times.

Continue to dial down the machine, rolling the dough thinner each time until reaching setting number 8.

Dust the dough with flour to prevent sticking as you cut it into noodles.

Loosely roll the sheets of dough and cut them into desired widths for fettuccine or pappardelle.

Sprinkle the cut pasta with flour and shake off any excess flour to prevent clumping.

Drop the pasta into boiling salted water for 1-2 minutes until cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens