About the Recipe
Ciao pasta pals! We're ditching the boxes and diving headfirst into the glorious world of homemade egg pasta. Get ready to roll, fold, and slice your way to pasta perfection!
Gear Up (aka the stuff you'll need):
Large, clean work surface (countertop, big cutting board, you get the drill)
Rolling pin (or pasta machine, if you're fancy)
Sharp knife
Plastic wrap
Large baking sheet
Clean kitchen towel
Large pot
The Good Stuff (aka the ingredients)
3 ⅓ cups (400g) all-purpose flour, plus extra for dusting (plain ol' all-purpose, baby!)
5 large eggs (the fresher, the better)
Salt (a generous pinch, or three)
Let's Get Baking (aka the instructions)
Flour Volcano, Round Two: Dump that flour onto your work surface and make a big ol' crater in the middle.
Egg-cellent Addition: Crack those eggs right into the flour crater.
Fork Frenzy: Grab a fork and start whisking the eggs, gradually pulling in the flour from the sides. Keep mixing until it forms a thick paste.
Hand Kneading Hero: Now, get your hands in there! Start folding in more of the flour and knead that dough like you're getting a massage (for the dough, of course).
Dough Decisions (Again): Keep kneading and adding flour until the dough is firm and springy, but still smooth. It shouldn't be sticky! Add more flour if needed.
Rest and Relax: Knead until smooth and even, wrap it in plastic wrap, and let it rest at room temperature for at least 30 minutes. This is your "me" time.
Rolling Thunder: Cut the dough in half and keep one half wrapped. On a floured surface, roll the other half into a big circle. Flip and flour it often to avoid sticking.
Thin is In: Roll the dough until it's thin enough for your liking (about 1/16th of an inch or 1.5mm). Lightly dust the top with flour.
Fold and Conquer: Fold the edge of the dough toward you loosely, about 2 inches wide. Fold that fold again, and keep folding until the whole sheet is rolled up like a pasta carpet.
Slice and Dice: Use a sharp knife to cut the rolled-up dough into slices. The width determines your pasta type: fettuccine (1/4 inch), tagliatelle (1/3 inch), or pappardelle (anything wider).
Unravel the Magic: Gently toss the pasta slices to unfold them. If they stick, you forgot the flour!
Flour Shower: Toss the pasta with more flour and lay it on a baking sheet. Cover with a clean towel to prevent drying.
Boil and Enjoy: Bring a big pot of salted water to a boil. Drop the pasta in and cook until al dente (2-3 minutes, or less for thin pasta).
Sauce It Up!: Drain or use tongs to remove the pasta and toss it with your favorite sauce.
Important Stuff (aka the notes):
Don't be afraid to experiment with different thicknesses and shapes! And remember, fresh pasta cooks fast, so keep an eye on it!
Buon appetito! You've officially earned your pasta-making stripes!