Fresh Homemade Pasta

Make Fresh Homemade Pasta

Historically it was thought that Marco Polo introduced pasta to Italy but in 1892 an Etruscan Tomb dated from 500 BC was discovered near Tarquinia, Italy that showed signs of what appears to be pasta being made. The Etruscans were obviously very civilized.

Many of our dining experiences are spent in pursuit of the ultimate Italian Restaurant. While these can be formal with a sophisticated menu, our favorite spots are usually the traditional Trattorias’ also known as “an Italian Restaurant Serving Simple Food” – and doesn’t that just say it all.

Upon entering these eateries, which are more often than not family businesses, there is a warmth that embraces you like an invitation to stay the evening, and a special ambience offered through the modest decor – typified by checked or white cloth tables often centered with a wine bottle wax-dripped candle. But – inevitably what makes these places extra special (and most importantly) is the food – with the staple being fresh homemade pasta.

Trattoria
Trattoria Photo by Eva Elijas on Pexels.com

There is just no comparing fresh homemade pasta to a dried store-bought noodle, and some time ago we started making our own pasta at home. It is surprisingly easy, and now once a week or so we serve ourselves a terrific plate of fresh pasta which can be ready in 15 minutes or less. I just know that Marco Polo and the Etruscans would smile upon us.

Fresh Homemade Pasta
Fresh Homemade Pasta

Here are two fresh pasta recipes that we use regularly. One is for the vegans in your family and the other contains eggs. As simple as they are, they both make terrific homemade pasta.

Fresh Pasta Containing Eggs – Recipe

Ingredients:

1 cup all purpose flour

1 cup pasta flour – (we use Farina)

3 eggs, 1 tbsp olive oil, 1 tsp salt……….that’s it

flour with 3 eggs
Flour with 3 eggs

Fresh Vegan Pasta – Recipe

Ingredients:

3 cups all-purpose-flour

¾ cup water

2 tbsp olive oil, 1 tsp salt……..

Method For Both Recipes

  • In a large bowl or flat surface: Mix water salt and olive oil (include eggs for egg recipe)
  • Add flour and mix. I use a fork to start and finish with my hands
  • Remove from bowl and knead the dough on a flour covered surface
mix eggs and flour
Mix eggs or water and flour – the recipe calls for a bowl, but here we are mixing directly on the counter
  • Tip: If mixture is too dry, add a little water; if too wet, add a little flour
  • We knead the dough for 10 minutes or so – till the dough is pliable, soft and smooth….you can just tell.
Knead the pasta dough for 10 minutes or so until pliable
Knead the pasta dough for 10 minutes or so until pliable
  • Note: If you want a good abs workout out, use the rolling pin method to stretch a doughball that is too dry!
  • Form into ball, wrap in plastic wrap and refrigerate for a minimum of 30 minutes. We usually store overnight and process into pasta within 24 hours.
Pasta dough wrapped in plastic
Pasta dough wrapped in plastic

Stretching and Cutting The Doughball

We have utilized the rolling pin method but have permanently moved to a Marcato Atlas 150 manual pasta maker. In either case a how-to video is worth more than 10,000 words. There are links to the rolling pin method video and a pasta maker video below:

Rolling Pin Method: See Chef Paul Magro

With the Rolling Pin method, we roll out the dough until it reaches the desired thickness (should be able to see hand shadow through the dough), fold it, and then slice it into ribbons.

rolling pin method
If the dough is too dry, the rolling pin method is labour intensive and will work your abs
Rolling out the pasta dough
Rolling out the pasta dough

Marcato Pasta Maker: See Mamma Giuliana

We purchased the Marcato Atlas 150 Pasta Maker from Lee Valley Tools (also available from Amazon and Consiglio Kitchenware). We are extremely pleased with this device. The version that we purchased makes fettuccine, tagliolini and flat lasagne noodles, but additional attachments are available.

We process the dough through the rollers many times until it reaches our preferred thickness
We process the dough through the rollers many times until it reaches our preferred thickness
Feeding the dough into the pasta maker
Feeding the dough into the pasta maker
Fresh fettuccine
Fresh fettuccine

Cooking and Storing the Pasta

Your pasta can be cooked immediately after cutting into the desired form and will cook within 2 to 3 minutes of boiling in salted water. Sample now and then for desired firmness.

We lay out clumps of pasta noodles on parchment or a tray or the freezer before packaging
We lay out clumps of pasta noodles on parchment or a tray for the freezer before packaging

Freezing Fresh Pasta

We also freeze pasta in dinner sized bags – simply freeze on a tray (lightly dusted with flour) for 1 hour before bagging into dinner sizes and keep for up to 30 days – even after freezing there is a noticeable quality difference from store bought pasta.

We regularly serve homemade pasta now with anchovies, fresh tomato sauce, carbonara (authentic or vegan), or our homemade boulognese sauce.

Pasta with Anchovies
Pasta with Anchovies

Below is a new printable recipe card from RecipesGenerator. Please give it a try!

The first one is for Homemade Pasta with eggs.

Yield: 10
Author: Lillie
Print
Homemade Pasta with Eggs

Homemade Pasta with Eggs

This delicious homemade pasta tastes so much better than dried
Prep time: 40 MinCook time: 3 MinInactive time: 30 MinTotal time: 1 H & 13 M

Ingredients

  • 1 cup all purpose flour
  • 1 cup pasta flour – we use Farina
  • 3 eggs
  • 1 tbsp olive oil
  • 1 tsp salt

Instructions

  1. In a large bowl: Mix eggs, salt and olive oil
  2. Add flour and mix with a fork
  3. Remove from bowl and knead the dough on flour covered surface for 10 minutes or so – till the dough is pliable, soft and smooth
  4. If mixture is too dry add a little water, if too wet add a little flour
  5. Form into ball and wrap in plastic wrap and refrigerate for minimum 30 minutes. We usually store overnight and process into pasta with 24 hours.
  6. Stretch and cut the doughball into pasta with Marcato pasta maker or with rolling pin method. See videos.

Nutrition Facts

Calories

156.38

Fat (grams)

3.22

Sat. Fat (grams)

0.73

Carbs (grams)

25.57

Fiber (grams)

1.09

Net carbs

24.48

Sugar (grams)

0.37

Protein (grams)

5.61

Sodium (milligrams)

258.82

Cholesterol (grams)

55.80

Nutritional information is calculated automatically using "natural language processing" within the software, and is not guaranteed to be accurate, but is a "good guess"!

Did you make this recipe?
Tag @everyday.lillie on instagram and hashtag it ##everydaylillie
Created using The Recipes Generator

Below is a new printable recipe card from RecipesGenerator. Please give it a try!

This one is for Homemade Vegan Pasta.

Yield: 10
Author: Lillie
Print

 

Homemade Vegan Pasta

Homemade Vegan Pasta

This simple homemade vegan pasta is so much better than dried and storebought.
Prep time: 40 MinCook time: 3 MinInactive time: 30 MinTotal time: 1 H & 13 M

Ingredients

  • 3 cups all-purpose-flour
  • ¾ cups water
  • 2 tbsp olive oil
  • 1 tsp salt

Instructions

  1. In a large bowl mix flour, water, olive oil and salt
  2. Add flour and mix with a fork
  3. Remove from bowl and knead the dough on flour covered surface for 10 minutes or so – 'til the dough is pliable, soft and smooth
  4. If mixture is too dry add a little water, if too wet add a little flour
  5. Form into ball and wrap in plastic wrap and refrigerate for minimum 30 minutes.
  6. We usually store overnight and process into pasta with 24 hours.
  7. Stretch and cut the doughball into pasta with pasta maker or with rolling pin method. See videos.

Nutrition Facts

Calories

160.37

Fat (grams)

3.07

Sat. Fat (grams)

0.43

Carbs (grams)

28.62

Fiber (grams)

1.01

Net carbs

27.60

Sugar (grams)

0.10

Protein (grams)

3.87

Sodium (milligrams)

234.06

Cholesterol (grams)

0.00

Nutritional information is calculated automatically using "natural language processing" within the software, and is not guaranteed to be accurate, but is a "good guess"!

 
Did you make this recipe?
Tag @everyday.lillie on instagram and hashtag it ##everydaylillie
Created using The Recipes Generator

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