Recipe of Any-night-of-the-week Homemade Pasta

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The ingredients needed to make Homemade Pasta:

1. Get 150 grams Bread (strong) flour
2. Take 50 grams Cake flour
3. Prepare 2 Eggs
4. Take 1 pinch Salt
5. Take 1 tbsp Olive oil
6. Make ready 1 Bread flour for dusting

It makes better pasta than all-purpose flour because it develops a stronger gluten structure, which means a more pliable dough. Follow along with the recipe for Fresh Semolina and Egg Pasta. Add all ingredients to a food processor. Process until mixture starts to form a ball.

Steps to make Homemade Pasta:

1. Make a well in the center of the flour, and break the eggs into it. Add the salt and olive oil, stir until the dough becomes crumbly, and gather the dough into a ball.
2. Knead the dough well until the surface is smooth, wrap with plastic wrap, and let it rest for a few hours in the refrigerator. Take out and cut into 2-3 portions.
3. Roll out the dough and adjust the thickness and width so that it easily fits into the pasta machine. It might be easier if you start off by rolling out the dough just a little thinner than 1 cm.
4. <Rolling out the dough> It will be easier to work with a firmer dough. Flatten out the dough using the pasta machine first on the thickest setting and gradually going (I turn my dial 7 -> 5 -> 3…1) thinner and thinner as the dough stretches. Be sure to flour the pasta.
5. Send the dough through the machine as you slowly turn the hand crank. Catch the dough from the other side being careful not to stretch the pasta.
6. According to my pasta machine, when the thickness dial is set to No. 2, I attach the 2 mm width cutter, and when the thickness dial is set to No. 1, I attach the 6 mm width cutter. Let the rolled out dough rest for a while.
7. Cutting the dough: Flour the pasta dough, and send it through the 6 mm cutter as you slowly turn the hand crank. Hang the finished pasta on a drying rack or spread on a baking tray to dry.
8. If not using the pasta immediately, store in an air-tight container, and chill in the refrigerator, or freeze it to have it keep for longer. Boil the pasta for about 2 minutes while keeping an eye on them.

Add all ingredients to a food processor. Process until mixture starts to form a ball. You should knead the dough for at about ten minutes until it bouncers back when pressed down with your finger. You may want to start with a little less water depending on the size of your eggs and moistness of your flour. This simple fresh pasta recipe yields delicious noodles you can cut into virtually any shape, from spaghetti to lasagna, ravioli to fettuccine.

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