Homemade Pasta Recipe
My trip to Italy last year made me want to come home and master both gnocchi and pasta. The gnocchi took forever and with loads of frustration until I mastered the pillowy greatness I had in Italy. The pasta, not so much. While researching different recipes I found that there was a common theme – 1 pound of flour or 3 1/2 cups and then somewhere between 4 eggs or 6 yolks or some eggs and some oil. Most recipes called for using all purpose flour, but since I still had 10 pounds of 00 flour in the house from all the gnocchi making I’ve done, I was going real deal Italian pasta. If you are wondering where you buy 00 Italian flour from, I buy mine from Amazon.
I landed on a Mario Batali ratio of 3 1/2 cups of flour to 4 eggs. I’m not sure if it’s because I was using 00 flour, but it just did not work for me. Way too dry. So I tried adding moisture with water and/or oil and that did not work. It became too wet or sticky which would be the problem if I added a 5th egg. I winged it and added 1 egg yolk. It worked! And it has continued to work at both elevation and in Florida (where I happen to be at the moment). My pasta recipe ratio is 3 1/2 cups of 00 flour, 4 eggs and 1 egg yolk.
A few pointers when you start making pasta. Don’t use all the flour at once. You can always add some in if the dough is sticky but you can’t take away if dry. If you use your hands to knead the dough (which is what I do) put some weight into it and really knead it. You want the gluten to go crazy. This will take anywhere between 10-15 minutes. It’ll get faster the more often you make it. If you use a KitchenAide then it you place the dough in with the bread hook and let run on low for 10 minutes. And lastly – rest the dough for an hour.
You want all those gluten strands you see above to relax and the dough will become very smooth.
Foolproof Homemade Pasta Dough Recipe
- 3 1/2 cups 00 flour. You can substitute all purpose flour
- 4 eggs
- 1 egg yolk
- 1 teaspoon salt
- Make a well with 3 1/4 cups of the flour. Reserve the other 1/4 to add in later after you get the feel for the dough.
- In the middle of the well, break the eggs and then the egg yolk into the center. Add in the salt. Mix everything together with a fork. Start in the center and slowly mix in the flour. Once it's all somewhat incorporated start kneading with your fingers. Use the body weight and work that dough for 10-15 minutes. you can't really over work it, but you can underwork it.
- After the dough has become a smooth ball, let it rest for at least an hour wrapped in a plastic wrap.