FRESH PASTA FROM SCRATCH

Gone are the days where you ate store bought frozen dry pasta! With this recipe you'll be making homemade pasta in minutes, with just three simple ingredients! Today we will be learning how to make spaghetti.

 INGREDIENTS 

- Flour ( 270g ) ( +extra for rolling )

- Salt ( 1/2 tsp)

- Large eggs ( 3 )

( makes about 4-6 servings )

STEPS 

1) Mix the flour and salt in a large mixing bowl.

2) Create a deep well in the middle of the flour and crack the eggs inside.

3) Start whisking from the middle, as you gradually mix start pulling the flour from around and beneath and incorporate it into the mixture. Do not rush during this step, at first the eggs will look runny and clumpy but keep on mixing and it will turn into a beautiful ball of dough.

4) Cover your counter top with a thin layer of flour and turn over the dough onto it. Begin gently folding the dough on itself, flattening, and folding again. It will be extremely soft at first, then gradually start to firm up. Once it's firm enough to knead, begin kneading the dough. Incorporate more flour as needed to prevent the dough from sticking to you or the counter. Slice into the dough with a paring knife; if you see lots of air bubbles, keep kneading. The dough is kneaded when it forms a smooth elastic ball and has very few air bubbles when cut.

5) Clean and dry the bowl and place the ball of dough in it, cover it with plastic wrap or a dinner plate and let it rest for 30 minutes. ( at this point your pasta dough can be refrigerated for up to 24 hours and used when ever you want. )

6) Sprinkle a baking sheet generously with flour and scrape the ball of dough on top (it will stick to the bowl, use a spatula or bowl scraper if necessary). Divide the dough into four equal portions. Dust the portions with flour and cover with a clean dishtowel.

7) Set your pasta machine to the thickest setting (usually marked "1"). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat once or twice. Fold this piece of dough into thirds, like folding a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta crosswise between the rollers. Feed it through once or twice more until smooth. If desired, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.

OR

Now if you don't have a pasta machine, lightly flour your hand roller and the dough and start rolling. Each time you roll make sure the shape is even as well as the thickness of the pasta. ( preferred - rectangle ). Make the thickness about half a centimeter. If the pasta gets to big and long to manage cut it to your preferred length.

8) use your machine to cut the pasta dough into ribbons or alternatively do it by hand, usually about 12-inches. Toss the noodles with a little flour to keep them from sticking and gather them into a loose basket. Set this basket on the floured baking sheet and cover with a towel while you finish rolling and cutting the rest of the dough.

9)- To cook the pasta immediately, bring a large pot of water to a boil, salt the water, and cook the pasta until al dente ( firm to the bite ) , 4-5 minutes.

- To dry, lay the pasta over a clothes drying rack, coat hangers, or the back of a chair, and let air dry until completely brittle. Store in an airtight container for several weeks.

- To freeze, either freeze flat in long noodles or in the basket-shape on a baking sheet until completely frozen. Gather into an airtight container and freeze for up to three months. Dried and frozen noodles may need an extra minute or two to cook.

TIME TAKEN

35mins + 30 mins ( resting )

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There you go! Fresh home made pasta from scratch in minutes~

Thank you so much for reading

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