If you are currently reading this article, there’s a good chance you love pasta. Of course you do, who doesn’t! The whole idea of having a bowl of creamy spaghetti al dente for dinner is itself mouth-watering. And if you make your pasta fresh at home, your dinner will taste better than any takeout menu. And that’s why I’m here with a recipe on how to make fresh homemade pasta. Making your own pasta is a skill every pasta lover should know. It’s such a simple process and hardly takes 30 minutes to whip up. So here we go…
2 cups all purpose flour (maida)
¼ tsp salt
1 tbsp whole fat milk
1 teaspoon olive oil
Method: Sieve the all purpose flour and salt through a clean and dry sieve. Sift it on a clean and dry pastry board or counter. In a large bowl, whisk together the eggs, milk, and olive oil until well blended and light. Making a well in the flour, pour the egg mixture into it gradually (a little at a time) and mix it using your fingers.
Pour all the mixture and mix it well with your fingers. Be very gentle as pasta needs to be handled with care. Once the mixture is combined well you will be left with a ball of dough. Lightly flour the surface of the pastry board or counter and knead the dough.
Fold the dough in half bringing the opposite side towards you and knead it with the ball of your palm, pushing it away from you. Keep turning the dough and continue to knead for 5 minutes adding some flour as and when necessary. Then wrap the dough in a plastic wrap and let it stand for 15 minutes.
Also read: Stir up a healthy sizzler in 30 minutes
Unwrap the dough after 15 minutes and knead briefly for 2 minutes. Now, using a floured rolling pin, roll out the dough into an 8 inch circle with a thickness of 1/8th of an inch. Okay, I know we all are terrible at measurements, so you’ll just have to trust your own instincts. But just for the record – 1/8th of an inch is approximately as thick as a slice of cheese wrapped in thin plastic.
Once you have the circle ready, make sure it’s even. Let it rest on the surface for 2-3 minutes or until dry. Finally, roll the dough-circle on the rolling pin very lightly so that it hangs on it. And slip the pin out.
Now let the dough fall flat on the surface and using a sharp knife slice it into thin long strips of equal width. At this moment, your pasta is ready to be dried. Hang it on a pasta-drier or suspend some clean and dry chopsticks on a deep dish and hang the pasta on them. Once thoroughly dried (for 2-3 hours) store it in an air tight container.
Note that you must cook the pasta within 4 days of making it, to avoid it from getting stale.