I never really knew how to make homemade pasta, and in fact I've always assumed that you would need a lot of fancy equipment for that. But it turns out that this is not true at all. With a rolling pin and plenty of elbow grease, the house cooks of past centuries were able to deliver beautiful bowls of handmade pasta in the evening.
And you can too, because you technically do not need  a pasta maker to do the job. Sure, this machine makes even noodles and halves the workload, but if you have none and do not feel like buying one, you only need a rolling pin and a chef's knife . Here I use tips and tricks from Summer Miller, Pasta Making Professional, Food Journalist, and Cookbook Author New Prairie Kitchen to prove that the old-school process works perfectly well. [1
"The basic pasta dough technique remains the same with or without a machine," says Miller. All you need is flour and eggs, though she also likes to use some salt and olive oil. There are many different pasta dough recipes, but all follow the same basic rules. I used 2 cups of flour, 4 egg yolks, 2 whole eggs, 1 tablespoon of olive oil and a generous pinch of salt.
Start on a flat surface (such as a wooden table or chopping board). You can use a bowl, but it's easier to work with the dough this way. Sure, it'll be a bit chaotic, but that's part of the fun. Miller says you should place the flour on the countertop and make a well in the middle that is wide enough to hold the eggs, salt, and oil. Make the well bigger than you believe, so the eggs do not accidentally flow over the flour. It should look like the photo below.
Then beat the eggs and oil into the well with a fork and gradually blend the mixture into the surrounding flour. Once the dough comes together, Miller says you should knead it until it's smooth and elastic. Kneading the dough forms the gluten and gives your pasta the al dente texture you know and love. You should not knead it too long, because it can be tough and tough. But if you do not knead it long enough, it will be too mushy. So set a timer and knead it for 8 to 10 minutes. If you are not sure what kneading looks like, watch the video below.
You know your dough is done when it's smooth and it bounces back quickly when it bounces off. Let the dough rest for 30 minutes to one hour before rolling it out.
When your pasta dough is ready, you can start rolling.
Before you roll, cut the dough into triangular sections as shown. You will always work with only one piece. Take a triangle and stretch it into something resembling a rectangle, then roll it over two to three times with a rolling pin over it. Then fold it like a letter on both sides, flip it over and continue to roll (this helps the dough to get a more uniform shape).
You will know that the dough is ready to cut when you can see it through your fingers.
Roll the dough so thin that you can see through it with your fingers, which can take five to ten minutes. If you notice that the dough sticks to your rolling pin, sprinkle it with some flour to prevent it from continuing to do so.
You can cut your dough into all sorts of different shapes, but the simplest is a simple linguine.
There are obviously many different types of pasta, but when you make homemade pasta for the first time, linguine or spaghetti is the easiest option.
To prepare the noodles, first cut the edges of the dough so that it is more uniform. Then fold in the dough so that the edges meet in the middle. Do it a second time, and then cut the dough with a chef's knife into thin strips.
Hang the noodles so they do not clump together.
Separate the noodles that you cut and hang them from something so they do not stick all together before you can cook. I've used a cookie chiller, but you could also turn a chopping board at its end so that it's vertical and the pasta is hanging from it.
Then boil the pasta for a few minutes in a brine pot with boiling water. 19659022] Unlike dried pasta, your fresh pasta needs only 2 to 3 minutes in boiling water until ready for consumption. Add it directly to the sauce you use so that you do not accidentally stick all the pasta together and form a giant noodle.
To be honest, this was the first time I made homemade pasta do not have high expectations. But to my surprise, it turned out to be really great, proving that even beginners should not have any trouble with this fun project . I never again wonder how to make homemade pasta!
Try making these recipes with your homemade pasta.
Bucatini with tomato sauce with butter
This sauce is my favorite tomato sauce, because all you have to do is drop your ingredients into a casserole dish and put them in the oven. There's no need to stand over a seething pan if you could do it instead. The recipe is available here .
Butternut Squash Linguine with Fried Sage
Use the winter squash during the season and make this pasta sauce. The recipe is available here .
With eggs and bacon, this pasta is essentially breakfast for dinner. The recipe is available here .