PASTA. Is there any better food in life?! (The answer to this question is NO obviously!) I have always found making food from scratch is not only healthier because you know what you are putting in it, but I truly enjoy just making my own food. It is like therapy for me to be in the kitchen with my favorite food aromas and playing some music! Making your own pasta is the perfect weekend activity to do. While I do have a pasta machine, I also enjoy cutting the pasta by hand to make pappardelle or other shapes of pasta.
- 4 Cups Flour
- 4 Eggs
- 1/2 Teaspoon Olive Oil
- Pour 3.5 cups of flour onto a flat surface into a mound. Make a well in the center of the flour and crack the eggs directly in to the well. Scramble the eggs, add in a pinch of salt and the olive oil. With a fork, pull in the flour from the sides of the wall gradually. Try to maintain the integrity of the well wall as long as possible. It will usually stay until half of the flour is mixed in.
- Start working the dough with your hands. It should be a little sticky. If it is too dry, add some water, if it is too sticky add more flour. Once it comes together in a smooth ball after about 10 minutes of kneading, place in a bowl and cover with a damp towel and let it sit out for 20 minutes.
- Separate the dough into quarters.
- Flour your surface and roll out each piece of dough so its very thin.
- I use a kitchen scraper but you can use any kind of knife/ cutting tool. Cut pasta into strips depending on what kind of pasta you want. For spaghetti, it should be about 1/4 inch wide, for a wider pasta such as pappardelle, it should be about 1/2 inch.
- Sprinkle the pasta strips with flour so they do not stick together.
- Let dry for about 15 minutes. In the meantime, boil a large pot with water and add salt.
- Add the pasta to the boiling water and cook for about 3 minutes. Fresh pasta takes much quicker to cook than boxed pasta.
- Strain pasta, and…. enjoy!
Tip: Pour your favorite sauce on top or keep it simple with olive oil and Parmesan cheese.