Homemade Pasta Dough

Ingredients:
Tools & Equipment:
• Mixing bowl  2 cups all-purpose flour
• Forks  2 large eggs
• Kitchen towel or plastic wrap  1/2 teaspoon salt
• Rolling pin  1-2 tablespoons water (if needed)
• Knife

Ingredients:
• 2 cups all-purpose flour
• 2 large eggs
• 1/2 teaspoon salt
• 1-2 tablespoons water (if needed)
Check out my beginner's guide and video, where I'll walk you through the whole
process step by step. You don't need any special skills to get started. With just
flour and eggs, I'll teach you how to whip up some fresh homemade pasta by hand
in less than an hour.

And the best part? The possibilities are endless! You can use the homemade pasta
dough to make lasagna noodles, scrumptious ravioli, and mouthwatering
pappardelle pasta. Or get creative and make your very own fettuccine and
spaghetti, which you can serve with all sorts of pasta sauces. Once you get the
hang of it, you can even experiment with different pasta dough variations like
sourdough pasta or the stunning spinach pasta dough that has a mesmerizing
emerald color.

And guess what? Making homemade pasta won't break the bank. It costs less than
$3 to make the dough, and it can easily feed at least four people. Fresh
homemade pasta is the ultimate simple luxury that everyone can enjoy!

Instructions:
1. Start by clearing a clean, spacious countertop or work surface where you can
knead the dough.
2. Sprinkle some flour on the surface to prevent the dough from sticking.
3. In a large mixing bowl, combine the all-purpose flour and salt.
4. Add the flour to the countertop and make a well in the center of the flour
mixture.
 5. Crack the eggs into the well.
6. Beat the eggs gently, using a fork or your fingers, gradually incorporating the
flour from the sides of the well and continue mixing until the dough starts to
come together.
7. Crack the eggs into the well. Using a fork or your fingers, beat the eggs gently,
gradually incorporating the flour from the sides of the well. Continue mixing until
the dough starts to come together.
 Tip: Once the dough is too thick to mix with a fork, use your hands to bring it
together

8. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
9. Once the dough is too thick to mix with a fork, use your hands to bring it
together. Knead the dough for about 5-7 minutes until it becomes smooth and
elastic. If the dough feels dry, you can add a tablespoon of water at a time to
help it come together. Avoid adding too much water, as the dough should not
be sticky.
 Note: If the dough feels dry, you can add a tablespoon of water at a time to help it
come together. Avoid adding too much water, as the dough should not be sticky.

1. Shape it into a ball once the dough is well-kneaded and has a smooth
texture.
2. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for
at least 30 minutes.

10. Once the dough is well-kneaded and has a smooth texture, shape it into a ball.
Cover the dough with a clean kitchen towel or plastic wrap and let it rest for at
least 30 minutes. This resting time allows the gluten to relax and makes the
dough easier to roll out.
 Note: This resting time allows the gluten to relax and makes the dough easier to roll
out.

Shaping the Pasta Dough:

11. Remove the dough from the covering and place it back on the floured surface
after resting.
12. Cut the dough ball into smaller, manageable pieces, depending on the size and
shape of pasta you desire.
13. After resting, remove the dough from the covering and place it back on the
floured surface. Cut the dough ball into smaller, manageable pieces, depending
on the size and shape of pasta you desire. You can start with quarters or
halves.
 Tip: You can start with quarters or halves.

1. Take one piece of dough, flatten it with your hands, and dust it with flour.
2. Use a rolling pin to roll it out into a thin sheet.

Note: Aim for a thickness of about 1/16 to 1/8 of an inch (1 to 2 millimeters).

14. Take one piece of dough and flatten it with your hands. Dust it with flour, then
use a rolling pin to roll it out into a thin sheet. Aim for a thickness of about 1/16
to 1/8 of an inch (1 to 2 millimeters).
15. Cut the pasta dough into the desired shape.

Note: You can make fettuccine by cutting the dough into thin ribbons or use a ravioli
cutter to make stuffed pasta.

16. Dust the pasta while cutting with flour to prevent sticking.
17. Lay the pasta on the baking sheet once cut.
18. Repeat the rolling and cutting process with the remaining pieces of dough until
all the pasta is formed.
19. At this point, you can cut the pasta dough into the desired shape. For example,
you can make fettuccine by cutting the dough into thin ribbons or use a ravioli
cutter to make stuffed pasta.

20. As you cut the pasta, dust it with flour to prevent sticking. Once cut, lay the
pasta on the baking sheet.

21. Repeat the rolling and cutting process with the remaining pieces of dough until
all the pasta is formed.
Cooking the Pasta:
1. Bring a large pot of salted water to a rolling boil to cook the pasta.
2. Add the pasta and cook for about 2-3 minutes or until al dente.

Note: Fresh pasta cooks much faster than dried pasta, so keep a close eye on it to
avoid overcooking.

3. Drain the cooked pasta and serve it immediately with your favorite sauce and
toppings.
 Enjoy your homemade fresh pasta!
22. To cook the fresh pasta, bring a large pot of salted water to a rolling boil. Add
the pasta and cook for about 2-3 minutes or until al dente. Fresh pasta cooks
much faster than dried pasta, so keep a close eye on it to avoid overcooking.

23. Drain the cooked pasta and serve it immediately with your favorite sauce and
toppings.
Enjoy your homemade fresh pasta!

Note: The quantities provided in this recipe can be adjusted according to your
needs. You can also incorporate other ingredients like spinach or beet puree
into the dough for flavored pasta.

Image source:
https://www.loveandlemons.com/homemade-pasta-recipe/#wprm-
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