If you’ve never eaten homemade pasta before, you are really missing out. It is much more tender than pasta from a box, it cooks much quicker, and it really holds onto pasta sauce a lot better than dried pasta. Having never been a fan of pasta, especially spaghetti, I wasn’t sure that I’d like homemade pasta at all. But now that is the only kind of pasta I’ll eat. I always make a triple batch, and freeze it in a large plastic container. It can go straight from the freezer to the cooking water, and we can have homemade pasta any night of the week!
3 large eggs
2 cups flour
I loved my stand mixer. And I use it to make everything, including homemade pasta. I know many people are probably shaking their heads right now, but that’s what works for me.
Put the flour in the mixing bowl of your stand mixer.
Add the eggs, one at a time, until fully incorporated.
Keep mixing, until the pasta dough begins to clump and stick together.
Wrap your clump of pasta in plastic wrap and let it rest on the counter for 20 minutes.
After the pasta has rested, divide it into 8-10 sections, and run them through your pasta maker according to the manufacturers directions. I use this Norpro Pasta Machine to roll and cut all of my homemade pasta.
I always dust each section in a bit of flour before running them through the pasta machine. Not only does it make the pasta easier to handle, but it also reduces the stickiness of the pasta. Especially after cutting.
Once your pasta is rolled and cut, you need to let it dry for at least 30 minutes before you cook it, or else you run the risk of watching all your hard work go down the drain when you realize that your pasta has stuck together in one huge lump. (I use this drying rack from Roma and I think it works great!)
If you’re planning on freezing your pasta, dust it with flour immediately after cutting and then “nest it” on a flat surface to let it dry a bit before freezing it.