As an honorary Italian, I felt it was my duty to learn one of the quintessential skills every cook, whether home or professional, should attain — making fresh pasta from scratch. The idea had me intimidated at first, until I finally just did it. To my surprise, putting together homemade pasta dough was as easy as every website described it to be.
Ever since my first attempt at making pasta from scratch, I’ve toyed around with the ingredients, quickly realizing that once you’ve mastered constructing your base, the opportunities for flavor improvisation are endless.
This recipe for fresh pasta dough follows the “old school” way of doing it (creating a well for your eggs with flour, etc…). Despite me owning a Kitchenaid, which will do most of the work in creating your dough for you, this method is so much more rewarding.
Herb-infused Fresh Pasta Dough
(Fettuccine & Pappardelle)
(recipe serving size – 2-4 servings)
For the dough:
1 1/2 cups of flour (all purpose)
2 large eggs
1 tb water
1/2 tsp dried basil, ground finely with fingers
1/4 tsp kosher salt
1/4 tsp granulated garlic
1/8 tsp white pepper
1/8 tsp cracked black pepper
Create a well with the flour. Crack the eggs and add the seasoning to the eggs in the middle of the well. Beat the eggs with a fork. Pull the flour gradually into the egg mixture, incorporating the flour into the eggs. Continue to mix with your fork. Once all of the ingredients have combined, knead the dough with your hands for 3-5 minutes by folding the dough over on itself and pressing down with your palms repeatedly. Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes.
Cut the dough into two pieces and roll out with a floured rolling pin until flat enough to fit through the lowest setting on your pasta roller. Starting at the lowest setting, crank the dough through the pasta roller. Continue to increase the settings incrementally, running the dough through the pasta roller each time you do so until you have reached your desired thickness.
For the pappardelle, roll the pasta out to the thickest fettuccine setting. Cut each of the sheets of dough in half cross-wise, giving you sheets of dough measuring roughly 10-12 inches in length. Using a pizza cutter or a sharp knife, place the sheets on a floured cutting board and hand-cut the pasta into 3/4- to 1-inch strips.
If you have other custom attachments for pasta like fettuccine or spaghetti, use the desired attachment to cut the pasta into even strips after the dough has been flattened to the right thickness.
Cook time for most of these pastas will be 3-6 minutes, depending on the thickness. If you are adding the pasta to a sauce, 3 minutes will cook the pasta enough, allowing the sauce to finish the cooking process.