Monday, November 2, 2009

Fresh Pasta Dough

Fresh, homemade pasta is incredibly simple to make - if you have the time to devote to it.

  • 1 c. flour
  • 1 egg, slightly beaten
  1. In a mixing bowl, combine the egg and flour until the result is roughly doughy (I do this initial mixing with a fork), adding water if necessary
  2. Roll out the dough onto a floured surface and knead for a couple minutes until smooth and elastic
  3. If you aren't going to use the dough right away, store it in an airtight container
That's it! You have just made pasta dough.  Obviously it isn't in edible form yet, but that's where the creativity comes in.  You can use a rolling pin, empty wine bottle, or (if you're lucky enough to have one handy) a pasta machine to shape your dough into the shapes of your choice.  Cooking time will depend on the thickness and shape of the pasta you make, but it will be less than the boxed counterparts (because of the freshness).

1 comment:

  1. Hi Justin and Becky! I hope you are enjoying Italia!

    I was reading your recipe as I was waiting for my car to get fixed and maintained an all. Woot! I might try to make butternut squash ravioli some time...not sure how to squish up the squash though. Maybe boil it and then squish it? Anyhoo, I loved your pictures from Picasa; it's a beautiful city!

    Take care!
    Heather M