HOW TO: Make fresh pasta

13 Oct

Here is a link to a video of how I make fresh pasta.

What’s in it?

  • 200 grams of plain flour (plus extra to use during process)
  • 3 free range eggs

A Tip on cooking fresh pasta:

Whether you are cooking it fresh straight after you have made it, or whether you are pulling your fresh made pasta from the freezer (it freezes excellently UNCOOKED) this tip is the same.

Add salt and a drizzle of olive oil to water and get it boiling. The olive oil stops the pasta from sticking together. The salt adds muchly important taste. Remembering that it is not a processed food with salt added at the factory to preserve it for a 100 years on a shelf.

Once the water is boiling add your pasta. As you stir and separate the pasta with a fork, watch it. The water will stop boiling for a little bit. Once it returns up to the boil, then your pasta is pretty much ready to be strained. Obviously this takes longer with the frozen pasta, but the same rule applies.

You will know if you have over cooked your fresh pasta because you will be eating a sloppy mess of unpleasantness. Try not to overcook it, it makes me sad.

It should only take a few minutes  and the correct result should be silken pasta that you bite into and think, “Oh man. Seriously? THAT is what pasta is supposed to taste like? All those years!! All those wasted years!!”

No pasta maker machine? No problem.

Never fear, roll the dough out with a rolling pin or (dare I suggest) a wine bottle. 😉 And then simply cut strips with a sharp knife. Wide strips work really well.

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One Response to “HOW TO: Make fresh pasta”

Trackbacks/Pingbacks

  1. Sam (returns to) the kitchen! Hazzzah! | Sam in the Kitchen - January 30, 2014

    […] I’ve been warming back up with some old favourites. I’ve made some quite tasty handmade pasta for dinner, a few lemon meringue pies, several batches of delicious brownies,  and one […]

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