This recipe is very simple but requires some patience, time, and elbow grease to work it by hand (no pasta machine!). I really enjoyed making this and eating it, simply because I love pasta and making it from scratch is something I've always wanted to do. I love the simplicity of this recipe - just 4 ingredients; it reminds me of what "real food" should taste like.
Serving size: 3
Duration: 1.5-3 hours
- 200 g all purpose flour (measure exactly on scale; don't use cups)
- 2 eggs
- dash of salt
- 2 tbsp cornstarch
Directions
- On a flat surface or mixing bowl, combine the salt and flour and shape it into a mound.
- Form a well in the middle of the flour mound and crack the eggs inside.
- Using a fork, whisk the eggs gently to slowly combine the flour. Be patient.
- When the egg is mostly mixed, use your fingers to combine the rest of the flour, kneading as you go. Be patient and use your body strength as kneading will be very difficult. However, slowly, your ball of dough will pick up all the flour and look smooth.
- Wrap the dough ball in plastic and let it rest for a minimum of 30 mins (recommend 2 hours). The longer you rest it, the easier it will be to roll out later.
- Once resting is done, unwrap and split the ball into manageable portions. When split, look inside and you should see small bubbles in the dough; this means it has rested well.
- Roll out the dough per the video to make into the shapes you want.
- Sprinkle cornstarch over completed shapes to keep the pasta from sticking together.
- For thicker shapes (e.g. trofie, fusilli) cook in boiling water for about 6-8 minutes. For thinner shapes (e.g. tagliatelle), cook in boiling water for about 4-6 minutes.
