Recipe of Super Quick Homemade Fresh Homemade Pasta Is The Best

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The ingredients needed to make Fresh Homemade Pasta Is The Best:

1. Take 100 grams Semolina flour
2. Prepare 50 grams Bread flour
3. Make ready 50 grams Cake flour
4. Get 2 small or medium Eggs
5. Make ready 2 tbsp Olive oil
6. Take 1 Cornstarch (or katakuriko)

This pasta really holds onto sauces, unlike commercial dried pastas. I've made many other fresh pasta recipes, this one is my go-to from now on. It is by far the best one. Turns out, homemade pasta is even more delightful — and easy and delicious and fun — than I expected!

Instructions to make Fresh Homemade Pasta Is The Best:

1. Add the dry ingredients together in a food processor and pulse twice to mix. Set the food processor to make bread.
2. Add the eggs and olive oil to Step 1 and mix until evenly blended.
3. It's okay if it's still a bit floury. Add everything into a plastic bag.
4. It will look a bit like udon noodles but, place a towel over the bag and step on the dough. Once it has spread out a bit, fold the dough into thirds, and step on it again.
5. Repeat about 5 to 6 times and it will be mixed well. Now let the dough rest for 1 hour. If it's summer, I think it's better to put it in the fridge.
6. Use the pasta machine to roll out the dough. First, divide the dough into thirds.
7. Roll out the dough at the thickest setting. By the way, 7 mm is the thickest setting with my pasta machine.
8. Take what you just made and fold it into thirds and roll it out to 7 mm. By doing this, the dough will be smoother.
9. After Step 8, roll it out to 6 mm and then 5 mm.
10. This time I'm making pasta that's 1.5 mm so I rolled it 5 mm thick. (You can also make it as thin as 4 mm if you would like.) If you're going to make 6 mm fettuccine, flatten it to 2-3 mm.
11. Next, cut the pasta. This will take a bit of time and I recommend letting the dough dry a bit since it's easier to cut that way. Cover both sides with corn starch or katakuriko.
12. Once it's done cutting, dust with corn starch or katakuriko. Let it dry out a bit more.
13. Bring some water to a boil with a generous amount of salt, and boil the noodles. Once they float to the top, they're ready. Top with some sauce and dig in. This time I used the pasta for pasta con le melanzane - eggplant and tomato pasta.
14. Here I used it in a green pea and homemade bacon pasta, which is so spring-like!

It is by far the best one. Turns out, homemade pasta is even more delightful — and easy and delicious and fun — than I expected! First off, the fresh pasta dough itself is a breeze to make. Homemade pasta made without eggs (flour and water), wants a pinch of salt and warm water to facilitate hydration of the starch. With the dough without eggs usually you get pasta like cavatelli, trofie, orecchiette, bucatini, fusilli, strozzapreti.

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