Hand Rolled Fresh Pasta
Inroduction
About this Recipe
This recipe will bring your dinner game to a whole new level! If you have never had fresh pasta it is hard to describe how much better it is than store bought dried pasta. This is just another way that you can really have the freshest food on your family and friends plates and who doesn’t love that!
This recipe requires only basic kitchen tools and can be turned into so much! Pasta sheets can be used for ravioli, lasagna, wide noodles and more. Add your favorite sauce or try a new one the options are limitless!
Homemade pasta like fresh bread is such an expression of comfort and family togetherness, food is a love language!
Hand rolled pasta is easier than you think.
The secret of this recipe is the resting time, this is what allows the dough to relax enough to allow for hand rolling not requiring an expensive pasta roller.
Dough can be made in a food processor in just 45 seconds, and with just a couple minutes of work your dough is ready to rest before rolling out and shaping.
This recipe lets you experiment and build your own list of favorite sauces. One of my favorite pasta “sauces” is a mash up of good Italian sausage and leftover grilled veggies.
Brown the sausage and add a little olive oil, leftover grilled veggies. When heated through add a little red pepper flakes, fresh basil strips and grated parmigiana. You won’t believe how much flavor the grilled veggies add to the dish!
Hand Rolled Pasta
Ingredients
- 2 cups All Purpose Flour
- 2 tbsp Olive Oil
- 2 whole Eggs
- 6 Egg Yolks
- 1 pinch Salt
Instructions
- Add flour and remaining ingredients to the food processor and process for about 45 seconds. Dough should be soft and just nearly tacky to the touch. If too tacky add flour 1 tbsp at a time. If too dry add 1 tsp of water.
- Turn out onto lightly floured surface kneed until well combined 1-2 min.
- Then shape into cylinder, cover with plastic wrap and let rest for 4 hours
- Cut into 6 equal parts, working with one piece at a time keep remaining pieces covered.
- Shape pieces into square when you get a 6 inch square start rolling into a rectangle. Continue rolling and lifting dough so that it continues to get longer and thiner. You are looking for a slightly transparent dough.
- Line a cookie sheet with clean towel uncovered and continue working till all the pieces are rolled out. At this point pasta can be used as ravioli, lasagna sheets or dust and roll each sheet lightly and using a pizza cutter cut into even ribbons of pasta. Lightly toss into nests.
- Boil salt water. Add pasta to boiling water and cook for 3 minutes. Add favorite sauce and serve.
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