Fresh pasta is very easy!! A lot of recipes call for 2 cups of flour with 2 eggs, or 3 eggs, or just egg yolks. It depends how you like it. The more egg yolks you have then the more “silky” the pasta comes out (and has more of an egg flavor). I found that I didn’t like the consistency of the dough with 2 cups of Flour and 3 eggs. It was difficult to knead into a smooth ball due to too much flour, so I have changed my recipe to just 1.5 cups. I’d rather have a dough thats more wet and add flour as I go. Otherwise, adding water to a dry dough is never fun and the texture isn’t right. I use just Type 00 Flour. I do mix semolina with type 00 if I’m making ravioli because semolina flour creates a firmer noodle. Do not forget to sprinkle the dough with flour along each step, otherwise it’ll stick together. Another trick I learned is that if you are making spaghetti, you need the dough to dry out a bit before you put it through the machine, otherwise it’ll stick together or clump up as it goes through the spaghetti cutter. Let the long pasta sheets dry for about 10 minutes, and THEN feed the pasta sheet through the machine or cut by hand to create spaghetti.
- 1.5 Cups Type 00 Flour (plus extra as you roll out the dough)
- 2 Whole Eggs
- 1 Egg Yolk
- 1 Teaspoon Olive Oil
- 1 Teaspoon Salt
- In a food processor, or kitchen-aid mixer, mix 1 cup of flour, 2 whole eggs, 1 TSP salt, and 1 TSP olive oil.
- After 1 minute, Add the 1 egg yolk and pulse until a dough forms (if it doesn’t come together, add a very small amount of water)
- Dust a smooth surface with flour and transfer the dough from the food processor to the surface and knead for 5-10 minutes. You’ll know it’s ready when you poke the dough and it forms back into its original shape.
- Wrap tightly with plastic wrap an refrigerate for 30 minutes
- Roll out the dough in the shape you would like. Always start with the thickest setting and go from there. I usually go down to the 2nd to last setting for a thin pasta layer.