Homemade Pasta

 
 

If you’ve ever wondered how to make homemade pasta, we’re here for you. We used to find this process daunting but realized that with the right recipe (like this one from Smitten Kitchen / The French Laundry) and instruction, it’s simple. Though it requires more effort than its dried counterpart, there is something wildly impressive about preparing fresh noodles. When you set that platter of entangled fettuccini down, your guests will rejoice, and so will your tastebuds.  — Dak

 
 
 

Ingredients

  • 1 3/4 cups (8 oz) all-purpose flour

  • 6 large egg yolks

  • 1 large egg

  • 1 1/2 teaspoons olive oil

  • 1 tablespoon milk

 

Instructions

  1. Dump flour on a board or other surface and create a well in the center, large enough to hold all of the eggs.

  2. Pour the egg yolks, egg, oil and milk into the well. Use your hands or a fork to break the eggs up. Swirl the eggs, careful not to spill too much. The eggs will gradually pull in flour from the sides of the well. Keep doing this until the eggs and flour are completely incorporated. If you have a bench scraper, you can push the flour to the eggs periodically as well.

  3. Once incorporated, form it into a ball. The dough will still be shaggy.

  4. Knead the dough with the heel of your hands, pushing away. Between each knead, give the dough ball a quarter turn (repeat 10-15 times). Let the dough rest for 5 minutes or so.

  5. Dust the clean work area with a tiny bit of flour. Continue to knead for 10-15 minutes until the dough is completely smooth. When you push the dough with your finger, your imprint should spring back quickly - this is when it’s done. You cannot over-knead this dough, so when in doubt, knead it out!

  6. Once done, wrap in plastic wrap (being sure it’s sealed as to not dry out). Let rest for at least an hour in the fridge. Bring it back to room temperature before rolling out.

  7. When you’re ready to roll out, set your pasta roller to the lowest setting.

  8. Cut your dough ball into 3 chunks and roll one piece out a little bit into a rectangle. Put the other pieces in plastic wrap. Send this piece through the pasta roller. Fold into thirds. Send it through on that setting again, with the open side through first. Repeat this triple fold process three times.

  9. Send the pasta through, moving the setting up each time, until you get to 7.

  10. Prepare a tray with a sprinkle of semolina flour.

  11. Cut this long strip into thirds to get a great noodle length. Switch to the fettuccini attachment and send the pasta through.

  12. Toss these noodles in the semolina flour and place in a bunch.

  13. Repeat with remaining flattened pasta.

  14. Then repeat this whole process with the remaining chunks of dough.

  15. When ready to cook, bring a pot of water to boil. Add so much salt that it tastes like the sea.

  16. Boil noodles for 2-3 minutes, tasting for doneness at 2. You want them to still have a bite to them.

  17. Drain and toss with sauce.